I love baking on Sundays! It's like a last chance to be naughty and have some fun before the weekend is over. I usually go for something more dessert-focused but this Sunday I was up early and looking for a breakfast sweet.
Cue my donut pan staring at me from across the kitchen! I love these donuts because they have just a touch of flavor from the stout that brings forward the rich semi-sweet chocolate flavor. The stout also makes them much lighter than other cake donuts, so you can have a couple without that brunch food coma creeping up on you 😉
Chocolate Stout Donut Tips
- Pick a stout that is flavored with chocolate or not too roasty - the stout cooks down a little so the bitterness will compound, there is sugar to balance it, but you still don't want too much bitterness in your treat!
- Grease the crap out of your pans. These are going to stick (trust me I tested it a few ways!)
- Let the donuts cool completely in the pan. I'll say it again below, but I'm saying it here too, becasue I really mean it.
Chocolate Stout Donut with Stout Glaze Recipe
Inspired by the Chocolate Stout Cake from Epicurious
Method
- Preheat oven to 350
- Grease two donut pans with cooking spray
- Melt butter in a medium sauce pan over low heat. Once the butter has melted add stout and bring to a simmer
- Whisk in cocoa powder
- Remove stout mixture from heat and let cool slightly
- In a stand mixer, beat eggs and sour cream just until combined
- In a large bowl, whisk together flour, sugar, salt and baking soda
- Beat stout mixture into sour cream mixture until combined
- Stir in flour mixture at a low speed just until combined
- Spoon batter into donut pans until they are about 3/4 full
- Bake donuts for 11 minutes. When the donuts spring back after being touched they are ready to cool in the pan
- While the donuts bake and cool make the glaze by whisking together the powdered sugar, cocoa powder, stout and vanilla. Add cream to achieve an opaque but smooth texture, the glaze should run off the end of a whisk
- Once donuts are COMPLETELY cooled glaze by dunking the donut into the glaze and then placing on a cooling rack with a cookie sheet or wax paper beneath.
- Let the glaze harden and enjoy!
Ingredients
- 1 cup stout (chocolate flavor or sweet stout is best!)
- 1 cup butter
- 1 cup cocoa powder
- 3/4 cup sour cream
- 2 eggs (room temperature)
- 2 cups flour
- 2 cups sugar
- 1 teaspoon salt
- 1 1/2 teaspoon baking soda
- 1 1/4 cups powdered sugar
- 1/4 cup cocoa powder
- 2-3 tablespoons stout
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon heavy cream (any kind of milk will work fine)
My favorite chocolate beer for cooking is Boatswain Chocolate Stout from Trader Joe's. It's crazy cheap ($3 for a bomber in NYC) and it's made with cocoa powder so it has a perfect chocolaty flavor for baking.
I love these donuts for a brunch or as a dessert they have a decadent cake like texture that is perfect to end any meal. Plus, they are nice and small so you're not too full after one (or two! 😉)
Let me know what you think if you make these. Or send me a picture on twitter or instagram, I'd love to see them!