Chocolate Stout Donuts
Doughnuts OR Donuts are a GREAT way to celebrate the start of any day. Although donuts may not be the healthiest way to start to the day – they are such the tastiest way to start it! These donuts are spiked with Guinness in the batter and then the glaze in flavored with Baileys, so they are quite an appropriate way to start your 21+ St. Patrick’s Day Celebration.
If you start your day with something like a more traditional Irish Breakfast, you can do that. After your delicious, traditional breakfast you can always leave some room for the donuts or just enjoy these donuts at any time of your day! Spiked Chocolate Donuts can be a mid day pick-me-up or even a late-night-snack with the crunchy spiked glaze.
The use of extra dark coco powder in the donut gives you a rich, dense, delicious donut. If you are making this for a younger crowd the alcohol will cook right out in your donut. The glaze would need to be made without any alcohol for the under 21 crowd though! Speaking of that glaze… this one gets a nice crust to it due to the fact that it is heated while whisking – finally a glaze which doesn’t just soak in but gives you a bit of resistance and then cracks upon your bite into its sweet goodness.
Happy St. Patrick’s Day,
OR any day you want a tasty donut [or even a doughnut]
- 1 3/4 cups all purpose flour
- 1/2 cup Hershey’s Special Dark cocoa
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 egg, beaten
- 3/4 cup Guinness beer
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- optional: 1 cup Hershey’s Special Dark chocolate chips
- Preheat oven to 425° F. Grease your donut pan(s)
- Combine the flour, cocoa, sugars, and baking powder. Mix on low in your mixer OR with a wick until well blended.
- Add egg and beer, mix until completely mixed, scraping down sides of bowl as needed. Add milk, oil, and vanilla extract and continue mixing until fully incorporated. Finally, add chocolate chips if you are using and mix just until well distributed.
- With a spoon or *suggested* a Ziplock bag with the tip cut off, fill each well of your greased donut pan with the batter. You want to fill it just a slight bit less than flush.
- Place pans in the oven and bake for 6-8 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and place donuts on a cooling rack and cool completely before glazing.
DONUT as originally seen on The Sweet Chick
- 1/3 cup combination of equal parts chocolate milk/Jamison/Kahlua OR straight Bailey’s
- 2 + cups powdered sugar
- 1 teaspoon vanilla
- Combine the glaze ingredients in a medium saucepan over low heat. Whisk until the glaze is smooth. Remove from heat and immediately begin dunking the donuts (one at a time).
- Transfer each donut to a wire rack over a baking sheet to catch the glaze drippings. If there is enough glaze left over, spoon some more over top & sprinkle with your color of the moment
GLAZE as adapted and originally seen on Sally’s Baking Addition
And I leave you with this, Today’s Question of the Day… Do you have a preference as to the use of DONUT vs DOUGHNUT?