Adults need treats too and these deliciously, complex Chocolate Guinness Doughnuts with Bourbon Cream Glaze and Bacon will take you to dessert nirvana. See this recipe MADE ON VIDEO HERE.
With St. Patrick’s Day coming up, it has reminded me to cook with Guinness. In fact, we should be cooking or baking with it all year long. It adds so much flavor to food. I just finished putting together an article for Parade Magazine that includes 20 Mouthwatering Guinness and Chocolate Desserts…check them out as they are all amazing. In fact you’ll likely flip for all of them.
When I develop recipes, I call on my sensory winemaking training to come up with ideas and pairings I know and have learned go together well. And the one thing I know that makes Guinness stout taste incredible is chocolate, and one of the things that enhances the taste of chocolate, is bacon. Add a little cayenne pepper and sea salt for an out of this world sweet-complex-spicy-heat experience. The Bourbon Cream is there to merely make you smile, however bourbon and bacon….well, let’s be honest, it’s a thing too. If you can’t find Bourbon Cream, Irish is the next best substitute.
For baked doughnuts, you will need a doughnut pan. In fact, I have three of them, otherwise I have to spend so much time baking only 6 doughnuts at a time, which is not an efficient way to spend your time.
I finished the doughnuts off with a sprinkle of good quality, flaked sea salt. You don’t want to use a small, granular sea salt here, it would end up being too salty. Get the good stuff.
After the glaze, the bacon and the sprinkle of sea salt, dust the doughnuts very lightly with cayenne pepper, using a very fine mesh sieve.
Chocolate Guinness Doughnuts with Bourbon Cream Glaze and Bacon
- 2/3 cup cocoa
- 1-3/4 cups all-purpose flour
- 1 cup light brown sugar
- 1/4 cup dark brown sugar
- 1 Tablespoon espresso powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoons table salt
- 2 large eggs
- 1/2 cup Guinness stout beer
- 1/2 cup sour cream
- 1 Tablespoon vanilla extract
- 1/2 cup butter, melted
- 2 cups confectioners' sugar
- 2 Tablespoons Bourbon Cream or Irish Cream
- 2 teaspoons milk
- 10 slices crispy fried bacon chopped
- flaked sea salt
- cayenne pepper
- Lightly grease the wells of three standard 6-hole donut pans with cooking spray and preheat the oven to 350 degrees F.
- In a large bowl, combine cocoa, flour, both sugars, espresso powder, baking powder, baking soda and salt.
- In another bowl, whisk together eggs, Guinness, sour cream and vanilla extract.
- Add the wet ingredients to the dry along with the melted butter to the bowl of dry ingredients. Stir together until batter is fully combined. The batter will be very thick.
- Spoon batter into donut pans and until about 2/3 full. (If you overfill and the batter bakes over the hole, just use a knife to cut the hole out, but try not to overfill in the first place.)
- Bake for 13 minutes or until a toothpick comes out clean.
- Right after removing from the oven turn the doughnuts onto a wire cooling rack. Let cool completely.
- Once doughnuts are cooled, combine all the ingredients for the glaze until smooth. Spoon glaze evenly over each doughnut.
- While glaze is still wet, garnish each doughnut with bacon, sea salt and cayenne pepper.
Since Chocolate and Guinness are serious best friends, I highly suggest trying as many things as you can with this combination. These Guinness Brownies with Creamy Guinness Frosting are on my list to make. My head is spinning thinking about these Nutella Guinness Stout Chocolate Shakes and these Guinness Stout Ice Cream Floats. This Guinness Stout Ginger Cake is also one of my favorites. And a cup of this Guinness Chocolate Pudding surely wouldn’t hurt anyone.
Two years ago today I made this fabulous Cheesy Kimchi Colcannon and I think you’ll love it. Five years ago (time flies) I served this Eggs and Toast recipe my family flipped over. Six years ago this Medley of Roasted Potatoes with Balsamic Glazed Onions graced my dinner table and has been a regular guest ever since. Seven years ago I made this Filo Tomato Tart on a whim and it has become a favorite appetizer I make again and again. Hopefully you’ll get to try some of these.
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