From: Avant at Rancho Bernardo Inn, CA.
2 cups warm water
½ Tbsp. yeast
6 Tbsp. shortening
4 Tbsp. granulated sugar
1 tsp. salt
1 Tbsp. plus 1 tsp. dry milk powder
4 fresh eggs
½ tsp. ground nutmeg
4 cups all purpose flour
Baileys ice cream base:
1 cup heavy cream
2 ½ cups half and half
1 cup granulated sugar
6 egg yolks
1 pinch salt
¾ cup Baileys Irish Cream
2 cups heavy cream
2 tablespoons ground instant coffee
½ cup granulated sugar
2 Tbsp. malted milk powder
For donuts: In a separate bowl combine yeast and water. Save this bowl for the last step. Using a mixer with a dough hook attachment, mix the sugar and the shortening until incorporated. Add eggs one at a time to the shortening mixture. Add dry ingredients. Add the water and yeast and mix until well developed and dough begins to crawl up the hook Dough will be slightly sticky.
Cover the mixing bowl with plastic and allow to proof for 45 minutes on kitchen counter. Roll out the dough onto a floured surface and cut to desired size. Fry fresh in a 350°F fryer for best results.
Toss in a bowl with granulated sugar and ground cinnamon; serve warm.
For ice cream: In a heavy bottom pot, boil cream, half and half, and ½ the sugar. In a separate bowl whisk together the egg yolks and sugar.
Temper 2/3 of the milk into the eggs. Pour eggs back into the pot and cook until it coats the back of the spoon. Strain and let rest in an ice bath.
Spin in ice cream machine until set; about 10 minutes. Ice cream should be soft serve consistency.
For espresso cream: Slowly warm up the heavy cream. Add instant coffee and whisk until incorporated. Add sugar and whisk in milk powder. Place 1 cup of the liquid in blender and mix on high until foam forms. Pour into desired cup and place a scoop of Baileys Ice cream into the warm cream.