There’s something undeniably charming about a dessert that feels both a little indulgent and effortlessly elegant. These Baked Chocolate Donuts with Baileys Irish Cream Glaze are exactly that – rich, moist, and finished with a silky glaze that adds just the right hint of warmth and fun. Perfect for St Patrick’s Day celebrations or as an unexpected finale to a dinner party, these donuts bring together deep chocolate flavour with the smooth, creamy notes of Baileys. Baking them instead of frying keeps the texture light and cake-like, while the glossy glaze transforms them into something truly special.
These chocolate donuts are baked rather than fried, making them lighter while still rich and satisfying. The batter comes together quickly with simple pantry ingredients, so you can have a batch ready for the oven in just a few minutes. As they bake, the donuts develop a soft, tender crumb and deep chocolate flavour without the fuss of hot oil or frying.
What Goes In Baked Chocolate Donuts with Baileys Glaze?
Gather these simple ingredients to create fluffy chocolate donuts topped with a silky Baileys glaze that are pure indulgence in every bite!
- Flour: This recipe uses all-purpose flour. Be sure to spoon and level the flour in the measuring cup for accurate measurements.
- Cocoa Powder: For the best chocolate flavour, use fresh, good-quality unsweetened cocoa powder. This recipe calls for sifting the dry ingredients. Don’t skip this step as cocoa powder (and leavening agents) can be prone to clumping, leaving bitter bits in the baked donuts.
- Sugar: Granulated sugar adds sweetness and structure to the recipe.
- Baking Powder and Baking Soda: A combination of these leavening ingredients ensure that the donuts rise nicely during baking.
- Greek Yogurt: Plain Greek yogurt ensures the donuts are tender and moist. Use a yogurt with at least 2% milk fat. Steer clear of fat free yogurt as the thickeners and additives can do strange things when heated.
- Vegetable Oil: Neutral tasting oil adds moisture to the donuts, ensuring tender and soft results. Canola oil is a good substitute.
- Egg: Just one egg is all that is needed to add structure and richness to the batter. Room temperature eggs mix into batters more smoothly than cold eggs, helping to trap air and ensure that baked goods are lighter and more evenly textured.
- Milk: For rich results, use 2% or whole milk.
- Vanilla: A good dose of quality vanilla extract adds to the classic chocolate donut flavour in this recipe.
- Powdered Sugar: Also known as icing sugar or confectioners sugar, powdered sugar ensures a smooth, grit-free glaze.
- Baileys Irish Cream: Baileys is the star ingredient in this donut recipe. It is a sweet, creamy, Irish whisky-based liqueur, that tastes like rich cream mixed with chocolate-vanilla flavours and a light whisky warmth. Adding Baileys to the glaze ensures delicious flavour and a smooth, creamy finish.
SERVING SUGGESTIONS
SERVING SUGGESTIONSThese donuts are delicious at any time of day. For a sweet, indulgent breakfast, serve them with sliced oranges sprinkled with a little mint, or alongside a fresh berry salad finished with lemon zest. They’re also a wonderful addition to a brunch buffet and make a delightful sweet ending to lunch or dinner. If you’re hosting friends for tea, pair them with a London Fog latte for a truly special treat. (Or, turn your London Fog into a Dublin Fog by stirring in an ounce of Baileys and garnishing with orange zest!)
A SAINT PATRICK’S DAY MENU ☘️
If I were planning a dinner party with a subtle nod to St. Patrick’s Day, I’d start the evening with fresh oysters for a clean, elegant opening, served alongside a welcome drink. Guinness and oysters are a classic pairing, so offering small glasses of the dark, rich, creamy beer is a natural choice. (Guinness can be quite filling, so smaller pours will keep guests from feeling too full before dinner begins.)
For anyone who isn’t a fan of Guinness, an Irish 75 makes a festive alternative. This lively twist on the classic French 75 combines Irish whiskey, fresh lemon juice, and sparkling wine for a light, refreshing cocktail that pairs beautifully with oysters.
After oysters and cocktails, invite your guests to the table and begin the meal with an arugula salad topped with candied walnuts, sliced pears, and Irish blue cheese. For the main course, serve herb-crusted salmon with butter-roasted fingerling potatoes and asparagus finished with a sprinkle of lemon zest. It’s a bright, flavourful main that keeps the meal feeling light.
Save room for the grand finale: Chocolate Donuts with Baileys Glaze. These playful, indulgent treats are sure to delight your guests and end the evening on a sweet note.
DRINK PAIRINGS
DRINK PAIRINGS
Chocolate Donuts with a Baileys Glaze are rich, chocolatey, and slightly creamy with a hint of whisky – so the best drinks either echo those flavours or balance the sweetness. For a dessert that feels festive yet refined, serve these donuts with a classic Irish Coffee or an Espresso Martini. Great alcohol-free drink options include cappuccinos, hot mocha, hot chocolate and chai lattes.
Looking for other Saint Patrick’s Day recipes?
Chocolate Donuts with Baileys Glaze
Ingredients
Donuts
- 3/4 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 cup plain Greek yogurt (at least 2% MF)
- 1 egg
- 1/4 cup vegetable oil
- 1/4 cup milk
- 2 tsp vanilla extract
Baileys Glaze
- 2 cups powdered sugar
- 1/4 cup Baileys Irish Cream liqueur
- 1/2 tsp vanilla extract
- Pinch of salt
- Sprinkles for decorating (optional)
Instructions
- Place a rack in the centre of the oven and preheat to 350F. Grease a donut pan and set aside.
- Sift together the flour, cocoa powder, granulated sugar, baking powder and baking soda, then whisk in the kosher salt.
- In a large bowl, whisk together the yogurt, oil, egg, milk and vanilla until smooth. Pour in the flour mixture and stir together until just combined.
- Use a small spoon or a piping bag to fill the donut cavities 3/4 full. Bake for 9-10 minutes, or until a toothpick inserted in the centre of the donuts comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
- Place a piece of parchment paper or a tray under the rack to catch the drips from the glaze. While the donuts cool, mix together the powdered sugar, Baileys, 1/2 tsp vanilla and pinch of salt until smooth and no lumps remain. The glaze will be thick. Transfer the glaze to resealable bag and snip the corner. Pipe a ring of glaze over the top of each donut, allowing it to drip down the sides of the donuts. Add sprinkles (if using) while the glaze is wet so they will adhere. Donuts are best the day they are made, but can be stored in a covered container in the fridge for up to 3 days.
Notes
- Don’t skip sifting the dry ingredients for best results. Dry ingredients can clump, particularly cocoa powder, baking powder and baking soda. This is especially true if you live in an area of high humidity. If you’ve ever bitten into a baked good containing an undisolved clump of baking soda or baking powder, you know what an unpleasantly bitter, soapy-tasting, experience this can be!
