Weekend baking is probably my favorite thing in the whole world. A time when I can actually take my time and make whatever I want.
Most weekends I want a baked good for breakfast. (Shocking, really I know.)
I blame it on my intense love for doughnuts, muffins, scones, pancakes, bagels etc.
Now believe me I eat my fair share of these things at other times of the week. But a weekend homemade doughnut just makes it so so much better.
These doughnuts were actually one of the best I've ever eaten, (which is saying something because they are baked which = slightly healthier). I accredit it to this secret ingredient.
Now if you're not a fan of beer at breakfast (nothing wrong with it in my book :D), don't worry. You can't taste it particularly. The Guinness just gives these chocolate doughnuts a really amazing depth of flavor.
They puff up HUGE out of the oven and are so light and fluffy but surprisingly also really filling. I only needed one to be satisfied.
Then just to make them utterly irresistible, a chocolate glaze and sprinkles go on top.
And so, an amazing doughnut is born.
What you do with the extra Guinness at 9am on Saturday morning is our little secret ;)
Chocolate Guinness Doughnuts
Servings: 8-10 doughnuts
2 1/2 cups flour
1 Tbsp unsweetened cocoa powder
2 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 egg, plus 1 egg yolk
1 tsp vanilla
3/4 cup sugar
3 Tbsp butter
3 ounces of semisweet or bittersweet chocolate
1/3 cup milk
1/2 cup Guinness (any other dark beer is ok too)
4 Tbsp butter
3 ounces chocolate
1 3/4 cup powdered sugar
4-5 Tbsp of warm water
Sprinkles for decorating
Preheat oven to 375 degrees. Lightly grease a 6 doughnut pan.
To make doughnuts combine dry ingredients and whisk in a medium bowl to combine. Set aside. Combine egg, egg yolk, vanilla and sugar in a separate bowl and beat until light and fluffy. Add milk to egg mixture and beat to combine. Add beer and beat to combine. Combine with dry ingredients stirring only until just combined. Microwave chocolate and butter in a small bowl in ten seconds intervals until able to be stirred together and smooth. Fold in chocolate mixture to batter. Using a pastry bag, pipe batter into doughnut wells.
Bake doughnuts for 7-9 minutes or until springy when touched. Let cool and continue with remaining batter if necessary.
To make icing, melt butter and chocolate in a bowl in the microwave in ten second intervals, until able to be stirred together and smooth. Add powdered sugar 1/2 cup at a time, alternating with the warm water. until all the powdered sugar is used and icing is smooth.
Dip doughnuts immediately and top with sprinkles if desired. Enjoy!
Recipe adapted from: Baker's Royale