I trust that when I put sugar together with chocolate, flour and eggs that I will get a delicious cake. I don't need to taste it to know if it's right, I trust that the baking magic is there. So these doughnuts are my gift to my coworkers: untested and full of baking magic.
A touch of Bailey's makes this breakfast treat into a morning pick-me-up worthy of this festive holiday.
Kiss me, I'm Irish! And I gave you doughnuts soooo...
- 2 cups cake flour
- 3/4 cup sugar
- 1/4 cup unsweetened Dutch cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 2 eggs
- 2 Tablespoons vegetable oil
- Preheat the oven to 425. Lightly grease a doughnut pan and set aside.
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder and salt until combined.
- Gradually add the buttermilk, eggs and vegetable oil and whisk until smooth. You should not see any dry ingredients poking through.
- Spoon or pipe the batter into the doughnut pan, filling almost to the top.
- Bake for 8-10 minutes until firm. Remove from the pan and allow to cool completely before glazing.
- 1 cup powdered sugar
- 1-2 teaspoons Bailey's
- 2 teaspoon buttermilk
- Whisk ingredients together until there are no lumps left in the powdered sugar.
- The consistency shouldn't be too runny or it won't stay on the doughnut. If it's too liquidy, add more powdered sugar. If it's too thick, add more Bailey's (or milk).
- Dip the doughnuts in the glaze one at a time.
- Place on waxed paper to set and repeat with all doughnuts. While the glaze is still damp, you can add sprinkles or other decorations to set.
- Once the glaze is dry, you can then stack the doughnuts.