Baileys Double Chocolate Donuts are perfect for a sweet St. Patrick’s Day breakfast, or any other time of the year. Don’t like Baileys or don’t drink alcohol? Leave it out and you’ve still got a tasty double-chocolate treat!
Here’s one more recipe for St. Patrick’s Day, and then I’ll get back to stuff without booze or shamrock sprinkles.
Baileys Double Chocolate Donuts. Or maybe I should’ve called them Double Baileys Double Chocolate Donuts, as there’s Baileys in both the donut and the ganache, just like there’s chocolate in both.
They’re rich, sweet, and perfect for dunking in your coffee (Irish or not)!
Really, it’s not like you need an excuse to whip up these donuts any time.
Leave out the additional 2 Tbsp. of milk, and use milk in place of the Baileys, and you have yourself a delicious chocolate donut for any holiday (you can also leave the Baileys out of the ganache). You can also sub your favorite alcohol instead of Baileys…Amaretto would be delicious, as would Kahlua. I wonder if I could come up with a White Russian Donut…?
For the Donuts:
- 1 1/2 C flour
- 2/3 C sugar
- 1/3 C Dutch-processed cocoa powder
- 1 tsp. baking powder
- 1/4 tsp. salt
- 2 large eggs, lightly beaten
- 1/4 C heavy cream
- 1/4 C Baileys Irish Cream
- 2 Tbsp. unsalted butter, melted and cooled slightly
- 1 tsp. vanilla
- 2 Tbsp. milk
For the Ganache:
- 1/3 C heavy cream
- 1/2 C semi-sweet chocolate
- 1 Tbsp. Baileys Irish Cream
- Shamrock Sprinkles, optional
Preheat the oven to 325 degrees F. Grease 2 6-well donut pans, and set aside.
In a medium mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
In a small bowl, whisk together the eggs, heavy cream, Baileys, melted butter, vanilla, and milk.
Make a well in the center of the dry ingredients, and pour the liquid in all at once. Stir just until moistened (the batter will be rather thick).
Spoon or pipe the batter into the greased wells, filling 2/3 full. Bake the donuts for 10-14 minutes or until they lightly spring back when touched.
Cool in the pans on wire racks for 5 minutes before removing and cooling completely.
To make the ganache, combine the chocolate and heavy cream in the bowl of a double boiler. Stir until the chocolate has melted and the cream has been incorporated. Remove from the heat, and stir in the Baileys. Dip the top of each donut in the ganache, then sprinkle with shamrock sprinkles, if using. Allow the ganache to set for 10 minutes before eating.
Donuts are best eaten the day they are baked.