Baileys-Glazed Chocolate Donut Holes! Baked, not fried (you’d never know)!

This slideshow requires JavaScript.

Are you hungry? Well, regardless, you will be now!

Check these out:

2013-11-09 17.15.55

What are these little guys?  Double-dipped Baileys-glazed Chocolate Baileys Donut Holes. They’re actually baked, not fried, making them a tiny bit “better” for you that your typical fried donut. (Don’t be fooled, they’re definite still a treat, but a very well worth it treat!)

I started with my Double Chocolate Munchkin Muffin recipe. For the dough, instead of using 1 cup of milk, I used 1 cup of my homemade Baileys. For the glaze, I combined powdered sugar and more of the homemade Baileys (+ a pinch of salt and little bit of vanilla).

They taste AWESOME. You can really taste the chocolate, and the Baileys. The glazed hardens just like dunkin’ donuts glazed and is the perfect coating to the delicious chocolaty little donut holes.

2013-11-09 17.15.50

I made these for a friend’s birthday. He doesn’t like cake, but he LOVES donuts. Thus, it was only fitting that I make him donuts for his birthday celebration, rather than cake!

Here are some of my testers:

2013-11-09 23.08.06

We all loved them, as did the birthday boy!

I actually woke up this morning craving them….I should have kept a few…or I might go make some more now…

You can, too! Here’s the recipe!

First up, prepare your:

Homemade Baileys:
Makes about 1 quart

Ingredients:
1⅔ cups Jameson Irish whiskey
1 cup half & half or heavy cream
1 (14-ounce) can sweetened condensed milk
2 tablespoons chocolate syrup
1-2 teaspoons vanilla extract
1 teaspoon instant coffee

Directions:
1. Combine all ingredients in a blender and puree on high speed for 30 seconds.
2. Transfer mixture to an airtight container or glass bottle with a tight-fitting lid and store in the refrigerator for up to 2 months. Shake well before using.

Homemade Baileys!

Double-dipped Baileys-glazed Chocolate Baileys Donut Holes (Baked!)
Makes 40-48 donut holes

Ingredients for the munchkins:
2 cups flour
2/3 cup unsweetened cocoa powder, sifted
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup vegetable oil
1/2 cup granulated sugar
1/3 cup light brown sugar, packed
2 large eggs
1 tsp vanilla extract
1 cup homemade Baileys (recipe above) (of course, you can sub the store-bought kind)

Directions:
1) Preheat oven to 425 degrees F. Spray 4 dozen mini muffin cavities with non-stick cooking spray. Set aside.

2) In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

3) In a large bowl, use a  whisk to beat together the vegetable oil and sugars. Then add in the eggs and beat until combined. Now, switch to a rubber spatula. Add in the the dry ingredients, the Baileys, and the vanilla. Fold it all in gently until it’s well combined, but make sure not to overmix!

4) Now, using a small cookie scoop (or spoons) scoop the batter into each mini muffin spot, filling about 2/3 full. Bake in the preheated oven for 10-12 minutes. Start checking at 10; mine were done.

5) Allow them to cool in the pan for a few minutes, then turn out onto a wire cooling rack.

Once the donuts are out of the oven, prepare the glaze!

Baileys Donut Glazed
Makes enough for dip each donut hole twice
Ingredients:
4 1/2 cups powdered sugar, sifted
3/4 cup Baileys (recipe above)
1/2 tsp salt
1/2 tsp vanilla extract

Directions:
1, Using a rubber spatula combine all ingredients. Place a wire rack on top of a baking sheet. Now, place each donut hole into the glaze. Roll them around so that they’re full covered. Remove them from the glaze with a fork and place on the wire rack, which will allow excess to drip onto the baking sheet below. (I scoop it out with a fork; dont stab the donut with he fork prongs.)

2013-11-09 17.11.56

2. Once you’ve dipped all of them once, and the glaze is mostly set, do it again! Dunk the donuts into the glaze in the same order that you dunked them in before, and again place them onto the wire rack. Allow the donuts to set completely on the wire rack (the glaze will dry; they’ll no longer be wet).

3. Once they’re totally set, store them in an airtight container. They’re best eaten the day they’re made, but probably will be “good” for about a week (these all were eaten within 24 hours by party-goers, so I didn’t get a chance to experiment with how long one would stay good for).

2013-11-09 17.15.45

YUMMM yep, going to go make some more.

Donut or Doughnut? Think on that while you eat these..

🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s