Chocolate, beer, and donuts – a trifecta of indulgences comes together in these delicious Chocolate Stout Baked Donuts. Baker’s have been incorporating beer into baked good for thousands of year and for good reason the brew lend an incredible depth of flavor to these donuts.
Baked donuts are incredible easy to make and bake – though
they do require a special pan. For along time I avoided buying one of these
specialty pans, but after baking up my first batch of donuts I was so glad I
did. The texture of these donuts falls somewhere between a cake and muffin and
they are way healthier than the fried
version. Okay, so they’re still donuts with chocolate and beer in them and definitely
not diet food – but there are delicious and a perfect little pick me up with a
cup of coffee (or a cold beer!)
3 tablespoons unsalted butter
3 ounces dark chocolate, chopped
2 cups cake flour
¾ cup sugar
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
½ teaspoon salt
1 large egg, plus 1 large egg yolk
1 teaspoon vanilla extract
1/3 cup milk
½ cup dark beer
Donuts Instructions:
1. Heat oven 375 degrees F. Lightly coat the donut pan with
non-stick spray or extra butter.
2. Melt the butter and chocolate in a microwave safe bowl:
microwave for 30 seconds, stir to combine and microwave for 15 additional
seconds. Set aside to cool.
3. Whisk together flour, sugar, cocoa powder, baking powder,
and salt in large bowl; set aside.
4. Whisk together the egg, egg yolk, and vanilla extract in
another small bowl. Add in the milk and beer and stir to combine. Fold in the melted chocolate mixture.
5. Transfer the donut batter to a ziptop bag, snip off a corner
and pipe into donut tins. Fill the well ¼ of the way up – be careful not to
overfill! Bake for about 8 to 10 minutes.
Yield: 12 baked donuts
Chocolate Glaze Ingredients:
3 tablespoons unsalted butter
3 ounces dark chocolate, chopped
1 3/4 cup powdered sugar
2- 3 tablespoons milk
Chocolate jimmy sprinkles, optional
Chocolate Glaze Instructions:
1. Melt the butter and chocolate in a microwave safe bowl:
microwave for 30 seconds, stir to combine and microwave for 15 additional Add
the powdered sugar ½ cup at a time, alternating with a tablespoon of milk until
the glaze is the consistency of
2. Place cooling rack over bake sheet. Dip top of donuts and
place on cooling rack to dry. These donuts are best eaten the day they are
baked.
Recipe Notes:
For ease of filling the donut pan, put the donut batter in a
ziptop bag, snip off a corner and piped it into the pan. Be careful not to over
fill. Over filling the wells will create donuts without holes. You can also bake these as muffins if you don’t have a donut
pan. If you make regular size ones, bake them for 1 to 2 minutes longer than
the recipe below suggests.
I tested this recipe with both Guinness and Left Hand Milk
Stout but any dark beer (stout or porter) will work. And yes – I ate a lot of
donuts in the making of this post.
credits & source guide
Meghan Splawn is a professional recipe developer. She works
full-time as part of Alton Brown's culinary team. Her personal blog, Stir& Scribble, is full of clever
cooking, classic cocktails, and useful kitchen tips.
Recipe, styling, and photos: Meghan Splawn
Donut pan found at Target
or on Amazon.com
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