Thursday, March 17, 2016

Chocolate Doughnuts with Bailey's Cream Glaze

It's hard to trust that everything will work out exactly how you expect. Life is life and you can't anticipate everything or every turn, you just have to go with it and have a little faith and trust and pixie dust (okay, that morphed into a Disney quote real fast).

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.

There have been a few different St. Patrick's Day treats on this blog in the past but it's been awhile since a doughnut has graced the pages. We're sticking with a classic chocolate baked doughnut but gettin' feisty with the glaze.

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
  1. Preheat the oven to 425. Lightly grease a doughnut pan and set aside.
  2. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder and salt until combined.
  3. Gradually add the buttermilk, eggs and vegetable oil and whisk until smooth. You should not see any dry ingredients poking through.
  4. Spoon or pipe the batter into the doughnut pan, filling almost to the top.
  5. 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
  1. Whisk ingredients together until there are no lumps left in the powdered sugar.
  2. 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). 
  3. Dip the doughnuts in the glaze one at a time.
  4. 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.
  5. Once the glaze is dry, you can then stack the doughnuts. 

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