I bought a new mini doughnut pan last week and have been dying to try it, but I wasn’t sure what kind wanted to make. I thought about Key Lime, Butterbeer, Coconut… I’m sure that those will all get made at some point, but not today!
I kind of love alcohol in food, I have yet to taste a white wine sauce I wasn’t in love with or bourbon marinade that didn’t make my mouth water. So why not add a little liquid indulgence to something as simple as a doughnut! So the Chocolate Stout Doughnut with a Salted Caramel Whiskey Glaze was born! I think that “Morning Cap Doughnut” or “The Gentleman’s Doughnut” would have been great names as well, but I decided to keep it simple… but obviously long.
When I went to the store to buy a six pack of Guinness and fifth of Jack Daniel’s, I set them on the counter and the guy in front of me turned around, eyed me up and down, and said “Well then, I’m impressed” … it probably would have really disappointed him to know I was using it for baking.
This recipe makes approximately 48 mini doughnuts
2 1/2 cups Flour
1 tbsp. Cocoa Powder
2 1/2 tsp. Baking Powder
1 tsp. Baking Soda
1 Additional Egg Yolk
1 tbsp. Vanilla Extract
3/4 cup Sugar in the Raw
4 tbsp. Butter
1/2 cup Baking Chocolate (I used Enjoy Life Chocolate Chips)
1/3 cup Almond Milk
1/2 cup Guinness Stout
Dash of Salt
1 1/2 cups Confectioner’s Sugar (divided)
2 tbsp. Water
2 tbsp. Butter (Melted)
2 tbsp. Buttermilk
1 tbsp. Guinness Stout
1/4 cup Whiskey (I used Jack Daniel’s No. 7)
1 tsp. Sea Salt
Mini chocolate chips or shaved chocolate to garnish!
- Preheat oven to 350 F.
- Add egg, egg yolk, sugar, and vanilla extract together and beat until well blended using a stand or hand held mixer.
- Put baking chocolate and butter together in a microwave safe dish, microwave for 15 second intervals, stirring in between each one to make sure the chocolate doesn’t burn. Once everything is melted, add it to egg and sugar mixture and blend well.
- In a separate bowl, mix together remaining dry ingredients, and slowly fold them in to the wet ingredients in the mixer.
- Once all of the dry ingredients have been added and are well mixed, add Guinness and milk.
- Doughnut mix will be a medium brown color with a fluffy frosting like texture. Transfer it to a piping bag or a ziploc bag (cut off the corner) and pipe into the doughnut pan. I made mini doughnuts, so one time around each mold filled it about 50% and that was perfect.
- Grease pan, even if it’s non-stick, and bake for 5-7 minutes. Reminder: I made mini doughnuts, if you make larger ones, it could take longer to cook.
- Remove and place on cooling rack.
- Wisk water and 1/2 cup of confectioner’s sugar together in a small saucepan over medium heat. Once you originally wisk it together, DO NOT STIR IT AGAIN! I’m serious, you will mess it up and have to start over like I did three times… so as much as you might want to stir it… DON’T!
- Melt butter in microwave.
- Once Sugar has started to turn an amber color, remove from heat, and dribble in a few drops of butter, mix, add a few more drops and mix again… continue on this way until all of the butter is mixed in. It should start to look like caramel now. If you add the butter in all at once, like I originally did, it will cause the sugar to congeal and harden make it unusable.
- Slowly mix in the buttermilk the same way you did the butter, make sure to continually wisk in order to maintain a smooth consistency.
- Return to heat and add Whiskey, Guinness, and salt. Keep on heat for about 5 minutes.
- Remove from heat and let glaze cool for about 15 – 20 minutes at room temperature.
- Mix together glaze and remaining confectioner’s sugar with a hand held beater or stand mixer, you can add more confectioner’s sugar if you want a thicker frosting consistency.
- Put glaze in the fridge to cool.
After about a half hour, remove glaze and dip doughnuts in it. Top with chocolate chips or shaving if you choose.
If you are not planning to serve your doughnuts right away, I would put the glazed doughnuts in the fridge so they keep. I just wrapped mine up and left them on the counter overnight and the glaze soaked in, not that there was anything wrong with that! My husband loved the doughnuts, but thought the glaze was really intense, I personally found it very balanced, so it really just depends on personal preference. You could always reduce the Whiskey down a little before adding to the caramel.
Doughnut Recipe adapted from Baker’s Royale.