Why wouldn’t you put Booze and Donuts together to create one sinfully delicious treat!?! Try this Baked Guinness Donut Recipe with Irish Cream Glaze for an indulgent breakfast or dessert.
Yes, more Guinness and more donuts!
I have really been getting some use out of my donut pan lately.
I bought a six pack of Guinness for a Saint Patrick’s Day recipe. Well, I don’t drink so I have to use up the remaining Guinness in more recipes. I’m finding that Guinness is really great to use in recipes. It certainly has a very distinct and complex flavor.
And a little Guinness goes a long way!
You will need a donut pan for this recipe. Here is the donut pan that I use: {affiliate link}
These donuts do have a mild Guinness flavor. The beer really makes these baked donuts fluff up nicely.
If you don’t have any Guinness handy. Just use this Baked Vanilla Donut Recipe and the Irish Cream Glaze.
Irish Cream Liqueur is the star of this donut recipe. These creamy, boozy donuts are perfect along side a hot cup of coffee!
Join My Wonky Wonderful World and Never Miss A Recipe! Subscribe:
Email ::: Facebook ::: Twitter ::: Pinterest ::: G+ ::: Instagram ::: BlogLovin’ ::: Rss
Boozy Baked Donuts
Adults Only Recipe
Ingredients
Donuts
- 1 Cup AP Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1/3 Cup Sugar
- 1 Egg
- 1½ Tb Butter, room temp
- 1/3 Cup Guinness Extra Stout
Glaze
- 1/2 Cup Powdered Sugar
- 3 tsp Irish Cream Liqueur
- 1 tsp warm water
Instructions
Donuts
- Preheat oven to 325°
- Mix the dry ingredients together and set aside. (flour,baking powder and salt)
- Using a hand mixer, beat the sugar and butter together.
- Add the egg and mix.
- Mix in the Guinness. Blend until wet ingredients are smooth.
- Slowly add in the dry ingredients and mix just until fully incorporated.
- Spray donut pan with non-stick.
- Spoon the batter into the donut molds until about 2/3 full.
- Bake donuts for 12-13 minutes.
- Remove from oven and transfer to a cooling rack.
Glaze
- In a medium sized bowl, mix the glaze ingredients together with a fork.
- Dip the donuts into the glaze.
- *For a less boozy glaze, decrease the amount of Irish Cream and add warm water until the mixture is the correct consistency*
More Booze & Donuts:
Bourbon – Bacon- Maple – Cupcakes
WonkyWonderful is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com
1
Tiffany @ Snack Snark Bark says
February 25, 2014 atWhoa, this sounds absolutely perfect for St. Patricks Day! And I just bought a donut pan a few weeks ago…..hmmmm…..I think I am going to try this very soon!
Nicole Harris says
February 27, 2014 atNice! Enjoy your new donut pan 🙂
Chris @ Shared Appetite says
February 26, 2014 atYou are on a roll with all these St. Patrick’s Day recipes! Totally loving all your creativity!!! I need to get me some of these donut pans!!!
Nicole Harris says
February 27, 2014 atlol, I have more recipes that use Guinness & Irish Cream on the way. I’ve made about 6 recipes {and spilled an entire bottle of Guinness in my fridge}. I still have two bottles of beer and half a bottle of Irish cream to use in more recipes! The neverending bottles of booze only happens to sober folks, I guess 😛
dina says
March 3, 2014 atoh wow great flavor!
Cioci says
March 10, 2014 atCan I use this recipe in a donut machine?
Nicole Harris says
March 10, 2014 atHi Cioci! I’m sorry but I cannot say for sure if this recipe works with a donut machine. I’m not familiar with donut machines, never used one. I have heard that many donut pan recipes do work with the donut machines. Let me know if you do decide to give it a try. I would love to know if it works. Thanks!
rachel says
March 11, 2014 atthis looks great. I only have one question – Is the temperature for baking in Celsius or Fahrenheit?
Nicole Harris says
March 11, 2014 atHi Rachel! The temp is fahrenheit. I should really specify that in my recipes … I always forget. Have a great day 🙂
Lisa says
March 17, 2014 atI don’t have a donut pan, so I improvised and made “long johns.” I spooned the batter
into a Ziploc and piped it out. It wasn’t pretty, but I was too busy
licking the glaze off the top to notice.
Additionally, I may or may not have accidentally eaten half the glaze by the spoonful as they were baking.
Oopsies.
Nicole Harris says
March 18, 2014 atOh, that is very clever of you. You can also use a muffin pan for most baked donut recipes. Just add about 10 minutes to baking time. And I was licking the glaze off my donuts too 😀
Carrie Martin says
March 15, 2016 atHi there,
If I’m making mini donuts, should i decrease bake time to 7-8 minutes and increase temperature to 350?
Nicole Harris says
March 15, 2016 atI have never used a mini donut pan. I don’t think you need to increase the temp. But definitely check the donuts after about 7-8 minutes. Enjoy!
Carrie Martin says
March 15, 2016 atThank you.
Im making these donuts in advance for St-Patricks day. Im wondering in order to preserve the freshness, should i glaze the donuts the day after baking them? Also, can they be stored in a air tight container?
Nicole Harris says
March 24, 2016 atOh shoot! I’m sorry for my delayed response. I must’ve missed your comment. I hope the donuts turned out great. Before storing in an airtight container they need to be completely cooled otherwise they can get too moist. Let me know how it worked out for you.
SweetJ says
May 30, 2016 atYour recipe has been featured here > https://sweetmeetsbakeshop.com/2016/05/30/sour-cream-cake-batter-donuts-history-of-donuts-chais-safari/
Happy Memorial Day and keep on baking!
Nicole Harris says
May 31, 2016 atThanks of the feature 🙂
G. Money says
March 8, 2018 atThese are incredibly bland. I added a splash of whisky to the glaze and it’s pretty good. The donuts, however, are not.