I seem to be a sucker for punishment. Keep getting inspired for St Patrick’s Day recipes but can’t enjoy them for myself 😛 Good thing Dr B works with lots of nice people who happily eat all the samples he takes in.
After making these cupcakes I realised that the flavour combination would work well in doughnuts. While fried doughnuts would have been amazing I deep fried cinnamon rolls recently (will share the recipe in the next few weeks) so I just couldn’t let myself get out the oil again.
Baked doughnuts are still delicious and can be made as muffins if you don’t have a doughnut pan. Plus there is the added bonus that you can pretend they are healthier as they are baked not fried.
While these have an obvious St Patrick’s Day theme with the garnishes they could be great at any time of the year just with the glaze and drizzle.
I might just have to make another batch in a few weeks once the baby has decided to arrive.
One of the harder things to replicate in a baked doughnuts is getting that hardened glaze that is normally achieved by dipping a hot doughnut fresh out of the oil into the glaze mixture. With a bit of experimenting I have found that making a very thick glaze mixture and heating it in the microwave to thin it works really well. It dips well and smooths while still hot but sets quickly and forms a nice hard shell.
There are plenty of novelty sprinkles available in baking and craft stores so there is no need to make your own garnishes but it can be fun and means you get whatever colours you want. I think I might start making my own colourful mixtures of large dot sprinkles, they are so quick to make and will keep in an airtight container for months.
I will get back to alcohol free baking, our 7 year old and I want to get back to being able to eat the baking in the house!
Baked Guinness Chocolate Doughnuts with Bailey’s Glaze and Whiskey Ganache Drizzle
Baked Guinness Chocolate Doughnuts
1 1/4 cups flour
1/2 cup sugar
1/3 cup cocoa
3/4 tsp baking soda
1/4 tsp salt
2/3 cups Guinness
1 1/2 tsp vanilla extract
4 tbsp canola oil
1 tsp vinegar
1 1/2 cups icing sugar
3 tbsp + 1 tsp Bailey’s
60 g dark chocolate
3 tbsp cream
5 g butter
2 tsp whiskey
*To make garnishes follow the royal icing tutorial here. They need to be made at least 1 day ahead*
1. Preheat the oven to 190 °C. Grease a doughnut pan with cooking spray or line a muffin tray with papers. Whisk together the dry ingredients in a medium bowl.
2. Whisk together the eggs, Guinness, vanilla and oil till well combined. Add the vinegar and mix well. Pour the wet mixture into the dry ingredients and whisk together until no lumps remain.
3. Pipe the mixture into the doughnut pans, filling each whole just over 1/2 full. Bake for 8 minutes (a bit longer for muffins) or until a skewer inserted into the middle come out clean. Allow to cool on a wire rack.
4. To prepare the glaze mix together the icing sugar and Bailey’s in a microwave proof bowl. It will be quite stiff, this is a good thing. Heat in the microwave for 30-40 seconds or until it is quite thin and drizzles well. Dip the cooled doughnuts into the hot glaze mixture making sure the tops are well covered. Allow to cool on a wire rack.
5. To make the ganache chop the chocolate into small chunks and combine with the cream in a microwave proof bowl. Heat on low power for 1-2 minutes until the chocolate has melted. Mix well to make sure no lumps remain. Add the butter and whiskey and mix well. Allow to cool to close to room temperature. Pipe onto doughnuts and add any garnishes you desire while the ganache before it sets.
Store in an airtight container, will keep for 2 days.