The richness of the chocolate milk stout works perfectly with these baked chocolate doughnuts, adding depth without overpowering. They are a delicious alternative to fried doughnuts and are very easy to whip up.
Ok so I know that baking a doughnut is kind of cheating and I resisted for a while, but then I spotted one of the pans and thought why the hell not? I mean the calorie saving plus the mess-chaos avoidance after deep-frying are enough of a reason to get me on board. Then I love cooking and baking with milk stout, especially the Castle Milk Stout Chocolate, so this was a perfect fit. They are so super easy and very quick to bake.
Since its Valentines day next week and the only suitable sprinkles I had for these chocolate doughnuts were red hearts, I sort of had to use them. Normally I don’t pay much attention to the 14th of February. It feels so contrived and a big money-making machine, but if you make a fuss on this day, I’m sure anyone you love will love these. Also Chocolate!
Baking for only 12 minutes, they are best eaten within a day or two.
Recipe – makes 22 – 24 baked doughnuts
- 2 cups flour
- ½ cup cocoa powder (unsweetened)
- pinch of salt
- 1 tsp baking soda
- ¾ cup brown sugar
- 1 large free-range egg, at room temperature
- 1 tsp vanilla extract
- 1 cup Castle Milk Stout Chocolate
- ½ cup buttermilk
- 60gms / ¼ cup / 4 Tbsp softened butter
- 1 ½ cups icing sugar (sifted if there are lumps)
- ½ cup cocoa powder
- 1 tsp vanilla extract
- 5 – 6Tbsp milk
- Sprinkles to decorate
Pre heat the oven to 160C / 325 F
Using an electric mixer, combine the flour, cocoa, salt, baking soda and brown sugar in a bowl. Beat in the egg, vanilla and butter on a low speed until well combined. Add the beer and briefly mix until it’s incorporated. Do not overwork the batter.
Spray a doughnut pan with cooking spray and scoop the batter into a pastry bag fitted with a wide round tip. Pipe this into the doughnut pan filling it a bout ¾ of the way up.
Bake for around 12 minutes until firm to the touch and when a skewer is inserted it comes out clean. Cool in the pan slightly and then transfer to a cooling rack.
Repeat with the second batch of batter as this recipe makes between 22 – 24 doughnuts.
Ps: if you only have one pan, washing it between bakes cools it down.
To make the glaze mix all the ingredients together in a bowl until well combined. Dip the doughnuts in the glaze scraping off any excess. Allow them to drip on a wire baking rack with a tray underneath to catch any excess. Decorate with your sprinkles right away and then allow the glaze to harden slightly.
*tip: to give the glaze a richer stout flavour, substitute 1 – 2 Tbsp of the milk for Castle Chocolate Milk Stout
- if you dont live in South Africa, substitite with regular stout beer.
Check out my other sweet recipes made with Milk Stout:
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