Chocolate Donuts with Baileys Glaze
These Baked Chocolate Donuts with Baileys Irish Cream Glaze are 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.
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!