It may be the middle of July, but as I am writing this it is currently cold and raining. On days like this, I crave nothing more than something decadent and comforting. And what is more comforting than some coffee and Baileys donuts? I usually save this recipe for the winter holidays, but given the state of 2020, we might as well celebrate Christmas in July.
This is a baked donut recipe. I prefer them over fried ones because it is much easier and faster to prepare the batter, since it does not require any yeast. It is also easier to incorporate different flavoring agents into the batter, such as fruit. And most importantly, you do not have to deal with frying and cleaning up oil afterwards.
It only takes around 10 minutes to prepare the batter and another 10 to bake these donuts. The recipe is quite simple, I only used the typical ingredients you might already have at home: flour, eggs, butter, sugar, baking powder, and vanilla extract. Additionally, I also used a little bit of cream because it makes the donuts airy but moist. Furthermore, I incorporated the coffee flavor into the batter by adding some instant coffee.
Instant coffee is great for baking because you can add quite a bit of it and give your baked items a very strong flavor, without affecting the liquids to solids ratio.
For the glaze I dissolved some powdered sugar in Baileys. If you don’t consume alcohol, you can replace the Irish Cream with heavy cream, just some melted white chocolate.
See more donut recipes here.
And lastly, here you have the recipe for the coffee and Baileys donuts:
Coffee and Baileys Donuts
For the batter:
- 2 large eggs at room temperature
- 1 cup (150 g/ 5 ¼ oz.) all-purpose flour
- ½ cup (100 g/ 3 ½ oz.) granulated sugar
- ½ stick (60 g/ 2 oz.) unsalted butter at room temperature
- ½ cup (120 ml/ 4 ¼ oz.) cream (35% fat content)
- 1 sachet (3 g) instant coffee
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- 1 tbsp. unsalted butter at room temperature for greasing the pan
For the glaze:
- 1 ¾ cups (200 g/ 7 oz.) icing sugar
- 7-8 tbsp. Baileys (or any other Irish cream)
For the batter:
- Pre-heat oven to 180 °C (350 °F).
- In a bowl sift the flour, then add the baking powder. Mix them with a whisk and set aside.
- Gently melt the butter over low temperature. Make sure the butter does not bubble. Once melted, set it aside and allow it to cool a little.
- Crack the eggs into another bowl, add the sugar and beat at high speed with an electric mixer. The mixture is ready when almost triple in volume and light in color. Add the vanilla extract, salt, instant coffee, cream and whisk until incorporated.
- Using a spatula, add the flour mix to the egg mix in 2-3 steps, mixing gently after each step. Make sure the flour is well incorporated, but do not over mix. Once the flour has been incorporated, fold in the melted cooled butter. Allow the batter to sit for 5 minutes.
- Grease the donut pan with room temperature butter. Pipe the batter filling ¾ of each cavity. Bake for 10 minutes, or until donuts spring back when gently pressed.
- Once baked, take the pan out of the oven and allow the donuts to cool in the donut pan for 2-3 minutes at room temperature. Transfer them to a rack and let them sit until completely cooled.
For the glaze:
- Place the icing sugar into a bowl. Gradually add the Irish cream, mixing after each addition. If the glaze is too thick, you can add 1 tbsp. hot water. Dip the donuts into the glaze.