Description
These High Altitude Baked Irish Cream Donuts are a delightful treat featuring a rich cocoa flavor enhanced with a hint of espresso and smooth Irish cream liqueur. Perfectly baked to tender perfection, these donuts are topped with a luscious Irish cream glaze and festive sprinkles, making them a decadent, yet easy-to-make dessert or snack.
Ingredients
Donuts
- 1 cup all-purpose flour (fluffed, spooned and leveled)
- 1/2 cup granulated sugar
- 6 tbsp unsweetened Dutch-processed cocoa powder
- 1 tbsp instant espresso powder (optional)
- 1/2 tsp coarse Kosher salt (if using table salt, use half the amount)
- 1/2 tsp baking soda
- 2 large eggs
- 3/4 cup full fat sour cream
- 1/4 cup vegetable oil
- 1 tbsp Irish cream liqueur
Icing
- 2 cups powdered sugar
- 1/4 tsp coarse Kosher salt (if using table salt, use half the amount)
- 1/2 tsp vanilla extract
- 3 1/2 – 4 tbsp Irish cream liqueur
- Sprinkles for topping
Instructions
- Preheat and Prepare Pans: Preheat your oven to 375°F and position a rack in the center. Thoroughly spray your donut pans with non-stick baking spray to ensure easy release of the donuts after baking. Standard donut pans yield 12 donuts, while mini pans yield 24.
- Mix Dry Ingredients: In a bowl, sift together the flour, granulated sugar, cocoa powder, espresso powder (if using), coarse kosher salt, and baking soda. Whisk these dry ingredients until they are evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, full fat sour cream, vegetable oil, and Irish cream liqueur until smooth and integrated.
- Make the Batter: Pour the wet ingredients into the dry ingredients. Using a spatula, gently stir just until all ingredients are moistened and combined without overmixing to keep the donuts tender.
- Pipe Batter into Pans: Transfer the batter into a piping bag and snip off the tip. Pipe the batter into the prepared donut pans, filling each mold no more than halfway to allow room for rising.
- Bake Donuts: Bake in the preheated oven for 8 minutes if using mini donut pans, or 11-12 minutes for standard-sized donuts. The donuts are done when they have risen and the tops spring back slightly when touched.
- Cool Donuts: Let the donuts cool in the pans for 2 minutes, then invert the pans over a cooling rack so the donuts drop out and cool completely.
- Bake Remaining Batter: If you have leftover batter, refill the pans and bake a second batch following the same instructions.
- Prepare Icing: In a bowl, stir together powdered sugar, coarse kosher salt, vanilla extract, and Irish cream liqueur until smooth. The icing should be thicker than you expect to avoid a drizzling consistency and maintain opacity.
- Glaze Donuts: Since the icing will be too thick to dip the donuts, use a spoon to drizzle the glaze over the tops, letting it drip down the sides naturally.
- Finish with Sprinkles: Before the icing sets, quickly add sprinkles on top for a festive touch and visual appeal.
Notes
- Using Dutch-processed cocoa powder gives the donuts a smooth, rich chocolate flavor and a darker color.
- The instant espresso powder is optional but enhances the depth of chocolate flavor.
- Adjust salt quantities if using table salt instead of kosher salt, using half the amount recommended.
- Piping the batter ensures even filling of donut molds and helps achieve a uniform shape.
- Donuts can be stored in an airtight container for up to 2 days at room temperature; icing is best applied fresh.
- For a dairy-free version, try substituting sour cream with a vegan alternative and use a dairy-free Irish cream substitute if available.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish-American
