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.
Servings: 6
Calories: 417kcal
Equipment
Ingredients
For The Doughnuts:
- 1 ½ cup gluten free flour blend
- 1 ¼ tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. kosher salt
- ¼ tsp. nutmeg
- 2 eggs
- ½ cup sugar
- ¼ cup buttermilk
- ¼ cup Baileys Irish Cream
- 2 Tbsp. unsalted butter
- 1 tsp. vanilla extract
- sprinkles for garnish, optional
For The Chocolate Ganache:
- 2 Tbsp. unsalted butter
- ½ cup semisweet chocolate chips
- ¼ cup Baileys Irish Cream
- pinch kosher salt
Instructions
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:
- Fill the bottom pan of a double boiler (or sauce pan) a quarter of the way full with water and bring the water to a low boil on the stove top. Once the water has reached a low boil, place the top pan on the double boiler (or the glass bowl), add 2 Tbsp. unsalted butter and allow it to melt.
- Add ½ cup of semisweet chocolate chips to the double boiler and allow to melt, stirring to combine with the butter.
- Once the chocolate chips are melted, add ¼ cup of Baileys Irish Cream to the chocolate and stir until combined (the mixture will look chunky at first). Add a generous pinch of kosher salt and continue to stir until the mixture is smooth and creamy.
- Remove the doughnuts from the pan and dip half of each doughnut into the chocolate ganache. Place the doughnuts on a cooling rack over a piece of wax or parchment paper to catch the drips. Feel free to pour any extra ganache over the doughnuts.
- Sprinkle the doughnuts with gluten free sprinkles (optional). Allow the ganache to set and serve.
Notes
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.
Nutrition
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