Chocolate Stout Donuts ~ Beer in a donut? Yes and it’s awesome. To make it even better-these are baked donuts.
Beer for baking is nothing new. I just thought I would combine it with a few of my favorites like donuts and chocolate. If you know me, you also know breakfast is my favorite meal and “breakfast food” is any time of day food for me.
That being the case, donuts are a snack food for me. I’ve been known to re-heat Krispy Kremes for a late night snack and sometimes have one right before a run. So making my own is a double edge sword. Yeah, it’s great to have them a few whisks away, but it’s also one of those things that I have to give half away or I end up eating them like a bird that can eat double its weight in food.
. . . And really, no one has any sympathy for you when you are complaining about a stomach ache from eating too many donuts. Although if you do over indulge on these it won’t be quite so bad, since they are baked!
A few notes:
- You can make these as regular size or as minis. If you make regular size ones, bake them for about 1-2 minutes longer.
- I used Guinness, but any dark beer or stout will work.
- For ease of filling the donut pan, I placed the donut batter in a pastry bag and piped it into the wells. Be careful not to over fill. Over filling the wells will create donuts without holes.
- Donuts are best eaten the same day.
Chocolate Stout Donuts
Preparation: Lightly cover donut pan with bake spray. Heat oven 375 degrees.
- 2 ½ cups flour
- 1 tablespoon unsweetened cocoa powder
- 2 ½ teaspoons baking powder
- ¾ teaspoons baking soda
- ½ teaspoon salt
- 1 egg, plus 1 egg yolk
- 1 teaspoon vanilla
- ¾ cup sugar
- 3 tablespoons butter
- 3 ounces of dark chocolate
- 1/3 cup milk
- ½ cup dark beer
- ¼ cup butter
- 3 ounces chocolate
- 1 3/4 cup powdered sugar
- 4-5 tablespoons of warm water
- Combine and sift flour, cocoa powder, baking powder, baking soda and salt; set aside. Combine egg, egg yolk, vanilla and sugar and beat until light and fluffy. Add in milk and beat to combine. Add in beer and beat to combine. In a separate bowl melt butter and chocolate in a bowl of over simmering water. Use a wooden spoon or sturdy spatula fold in chocolate mixture until combined.
- Transfer donut batter to a pastry bag and pipe into donut tins. Pipe once around each well with enough pressure on the pastry bag to fill the well ¼ of the way up. Bake for about 4-6 minutes.
- Combine butter and chocolate in a bowl over simmering water. Heat to melt and add powdered sugar ½ cup at a time, alternating with a tablespoon of water.
- Place cooling rack over bake sheet. Dip top of donuts and place on cooling rack to dry.