Chocolate + Guinness Baked Donuts

I often feel like luck is on my side when I find more marshmallows than expected in my bowl of Lucky Charms, but if I’m being honest, I feel even luckier when I come across a little Guinness in my morning donut.

That’s right, folks… these chocolatey donuts have a healthy serving of stout in the batter and a splash in the glaze and, while they taste divine whenever you decide to eat them, I like to think they taste just a tad more magical on St. Patrick’s Day.

So, do yourself a favor and whip up a batch to start your St. Patrick’s morning off right.

I came across this recipe for Guinness and chocolate glazed donut holes over on Sweet Peas and Saffron and converted them to full-size donuts.

Actually, the recipe made enough batter for nine full-size donuts and 24 mini-muffin “donut holes!” The best of both worlds, I say.

Chocolate + Guinness Baked Donuts

Recipe via Sweet Peas and Saffron

Ingredients

For the Donuts

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup cocoa powder
1 cup granulated sugar
1 tsp. salt
2 tsp. baking powder
1/2 cup Guinness or other stout (measured in a liquid measuring cup, not including foam!)
1/2 cup milk (I used almond)
2 eggs (can substitute 1/2 cup unsweetened applesauce)
1 tsp. vanilla
1/4 cup greek yogurt
2 tablespoons butter (melted, can use dairy-free)

For the Glaze

1 cup powdered sugar
1 tsp. vanilla
2 tbsp. Guinness or other stout
Sugar for sprinkling (optional)

Directions

For the Donuts

Pre-heat oven to 350ºF.
Combine all dry ingredients in a large bowl and set aside.
Combine all wet ingredients in a separate bowl, whisking until smooth.
Add wet ingredients into dry ingredients and stir until just combined (careful not to overmix!)
Spray donut pans and/or mini muffin pans with spray oil. Fill each hole to about 2/3 full.
If making in mini-muffin pans, bake for about 8-12 minutes, or until a toothpick comes out clean. For full-size donuts, bake about 13-15 minutes.
Cool 5-10 minutes in pan, then transfer to a wire rack to finish cooling.

To Glaze

Combine all glaze ingredients (except for optional sprinkling sugar) in a medium bowl, beating until completely combined.
To glaze, you can either simply dunk the tops or completely submerge, then place on wire cooling racks until glaze firms up. Note: You’ll need to repeat the glazing process a few times if you decide to completely submerge them.
I topped mine with a sprinkle of turbinado sugar for an added hint of sweetness.

Jeremy isn’t usually one for sweets, but when I surprised him with one of these when he was only half awake, he nearly jumped out of bed with excitement and proceeded to tell me how wonderful they were all. day. long!