Bailey’s and Chocolate Glazed Doughnuts are the perfect treat! These fluffy doughnuts are easy to make and topped with a Bailey’s Irish Cream ganache.
We all have our guilty pleasures in life. Guilty pleasure are those foods we know contain more calories than we’d like to consume but we just sort of ‘look the other way’ and eat them anyway. They’re the ‘sorry, not sorry’ foods. There are a number of food items on my ‘guilty pleasure’ list – french fries, buffalo wings, and anything with a dough-y crust – but none ranks higher than the doughnut. Especially if said doughnut contains chocolate. I think this love for doughnuts comes from my local hometown bakery. This place makes the best doughnuts. And it’s one of those places that never changes. There’s a Formica counter where old-timers sit and read the paper while sipping 25 cent cups of coffee while The Price Is Right plays on the TV. It looks the same today as it did when I walked in there at the age of 6. In homage to my hometown bakery and my Irish heritage I celebrate with these Bailey’s and Chocolate Glazed Doughnuts.
Heat oven to 350 degrees.
Spray a doughnut pan with cooking spray or rub with butter to prevent sticking.
In one mixing bowl combine dry ingredients: 1 cup flour, 1 tsp. baking powder, 1/4 tsp. baking soda, 1/8 tsp. salt, and 1/8 tsp. grated nutmeg. Stir until combined with a fork.
In another mixing bowl combine the wet ingredients: 1 egg, 1/3 packed cup brown sugar, 1/4 cup buttermilk, 1/4 cup Bailey's Irish Cream, and 1 tsp. vanilla extract. Stir until combined. Melt 2 Tbsp. unsalted butter in the microwave and drizzle into wet ingredients (Make sure butter is not hot enough to cook eggs). Stir until combined.
Add the batter to a pastry bag or durable sandwich bag for piping. To easily add the batter to the bag simply open the sandwich bag and place into a large water glass or mason jar. Spread the opening of the sandwich bag over the mouth of the jar. Spoon the batter into the bag, remove the bag from the jar, seal it, and cut one of the corners with a scissors. Pipe the batter into the greased doughnut molds.
To make the ganache heat 2 Tbsp. unsalted butter and 1/2 cup semisweet chocolate chips over a double boiler. The butter and chocolate can also be melted in the microwave. Once the chocolate has melted slowly drizzle in 1/4-1/3 cup of Bailey's Irish Cream. Stir until the mixture is silky smooth. Remove from heat.
Remove the cooled doughnuts from the pan and dip them into the ganache one by one. Move them around in the ganache until the tops are totally coated. Place on cooling rack or counter to cool. Sprinkle the tops with sea salt (optional).