These Baileys Custard-Filled Doughnuts are too good to be true

TO CELEBRATE National Cream-Filled Doughnut Day, we're letting you in on a little secret.

Since time immemorial, dessert-lovers and sweet-tooths the world over have had to make an agonising choice:

Custard or cream.

You're either on one team or the other, right? You might occasionally mix it up, but ultimately you're still left with a eyebrow-furrowing decision every time that gorgeous apple-pie comes out of the oven.

But here's our little secret ... you can have both.

This delightful doughnut recipe infuses Baileys Irish Cream with custard, and the result is ... well ... simply mouthwatering.

Laced with sugar, cinnamon and smothered in a butterscotch sauce, we promise that you'll never have just one.

To make a batch, here's everything you need to know, courtesy of taste.com:

What you will need:

• 60ml (1/4 cup) warm water
• 3 teaspoon dried yeast
• 270g (11/4 cups) caster sugar, plus 1/4 tsp, extra
• 525g (3 1/2 cups) plain flour
• 185ml (3/4 cup) buttermilk
• 2 eggs, lightly whisked
• 60g butter, melted, cooled
• Canola oil, to deep-fry
• 1/4 teaspoon ground cinnamon

For the Baileys custard:

• 4 egg yolks
• 70g (1/3 cup) caster sugar
• 50g (1/3 cup) cornflour
• 435ml (1 3/4 cups) milk
• 60ml (1/4 cup) Baileys Original Irish Cream liqueur

For the butterscotch sauce:

• 100g (1/2 cup, firmly packed) brown sugar
• 160ml (2/3 cup) pouring cream
• 80g butter, chopped

How to make it:

• Stir together the water, yeast and 1/4 teaspoon of sugar in a small jug until the yeast has dissolved. Set aside for 5 minutes or until frothy. Sift flour and 55g (1/4 cup) sugar into a large bowl. Make a well in the centre.
• Stir in the yeast mixture, buttermilk, eggs and butter. Stir until mixture forms a dough. Transfer to a lightly floured surface and knead until smooth. Place dough in a large greased bowl. Cover with plastic wrap and set aside in a warm place for 1 1/2 hours or until doubled in size.
• To make the Baileys custard, whisk the egg yolks, sugar and cornflour in a bowl until thick. Gradually whisk in the milk. Transfer to a saucepan. Stir over medium heat for 4-5 minutes or until the mixture boils and thickens. Stir in Baileys. Strain custard through a sieve into a bowl. Cover surface with plastic wrap (to avoid a skin forming). Set aside to cool slightly.
• For the butterscotch sauce, combine all the ingredients in a small saucepan. Stir over medium heat until butter has melted. Bring to the boil, then reduce heat and simmer for 3-5 minutes, until thickened slightly. Set aside to cool until warm.
• Line a baking tray with baking paper. Sprinkle lightly with flour. Line another baking tray with paper towel. Punch down the dough and knead on a lightly floured surface for 2 minutes or until smooth. Roll out dough until about 2cm thick. Allow the dough to rest for 2 minutes. Use a 7cm round cutter to cut rounds from the dough. Transfer to the floured tray. Set aside in a warm place for 20 minutes or until risen by half.
• Pour enough oil into a large saucepan to come 10cm up the side. Heat over medium heat until the oil reaches 180°C on a cook’s thermometer. Deep-fry the doughnuts, in batches, for 30-40 seconds each side or until puffed and golden. Use a slotted spoon to transfer to remaining lined tray. While warm, toss in combined cinnamon and remaining 215g (1 cup) caster sugar.
• Use a wooden spoon to beat the Baileys custard to loosen. Spoon into a piping bag fitted with a 5mm plain nozzle. Push the nozzle into the side of the doughnuts (or make a small hole with a knife first) and pipe in the custard. Serve drizzled with warm butterscotch sauce.