Baileys Doughnuts (Chocolate Dipped)
These homemade Baileys Doughnuts are soft and baked in the oven! They're made without yeast and dipped in a chocolate Irish Cream ganache.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: baked doughnuts, Irish cream doughnuts, chocolate dipped doughnuts
Servings: 6
Calories: 417kcal
For The Chocolate Ganache:
For The Doughnuts:
Heat oven to 350 degrees Fahrenheit.
Generously grease the cavities of a doughnut pan with cooking spray or butter to prevent the doughnuts from sticking. In one mixing bowl, add 1 ½ cups gluten free flour blend, 1 ¼ tsp. baking powder, ¼ tsp. baking soda, ¼ tsp. ground nutmeg, and ¼ tsp. kosher salt. Stir until combined. In a separate mixing bowl, add 2 eggs and ½ cup sugar. Mix the eggs and sugar until combined. Next, add ¼ cup buttermilk, ¼ cup Baileys Irish Cream, and 1 tsp. vanilla extract. Stir the wet ingredients until completely combined. Melt 2 Tbsp. unsalted butter in the microwave. Heat just until melted and slowly add to the wet ingredients, stirring until incorporated (the mixture may look a little curdled at this point).
Add the dry ingredients to the wet a bit at a time and stir until completely combined. The batter will be semi-thick, sticky, and kind of tacky.
Open a plastic freezer bag and place it into a wide Mason jar or any jar with a large opening. Pour the doughnut batter into the plastic bag, scraping it out of the bowl with a spatula.Alternately, you can pour the batter into a piping bag if you have one. Cut a hole in one of the corners of the plastic bag with a scissors. Carefully pipe an equal amount of batter into each of the doughnut cavities and continue until all the batter is used up.
Place the doughnut pan in the oven and bake for 12-14 minutes. Remove the pan from the oven and allow the doughnuts to cool.The doughnuts should feel springy to the touch and the tops should become golden.
For The Chocolate Ganache:
Recipe adapted from Sally's Baking Addiction.
For the best results, I recommend using a gluten free flour blend and not regular AP flour.
Feel free to check out the Baileys Irish Cream website if you have any concerns about gluten. Alternately, you can use a different brand of Irish cream that you are more comfortable with if gluten is a concern for you.
Keep in mind that chocolate ganache does not harden, but will set a bit as it cools.
Serving: 2cups | Calories: 417kcal | Carbohydrates: 52g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 78mg | Sodium: 251mg | Potassium: 123mg | Fiber: 4g | Sugar: 28g | Vitamin A: 350IU | Vitamin C: 0.01mg | Calcium: 128mg | Iron: 2mg