Irish Cream baked doughnuts are a great grown up treat. They’re easy to make and bring the lovely flavour of Irish cream into dessert!
One thing that really heralds the Christmas season is a creamy glass of Irish cream on ice, isn’t it? It’s decadent and delicious, festive and fantastic. It’s surely a must to have a glass while listening to Christmas songs on the radio and wrapping presents. Bows flying wildly, searching for the end of the cellotape, cutting through rolls of brightly designed paper and there it is: the glass of Irish cream.
But there’s no need to just pour it into a glass, cocktail or to jazz up a coffee. It’s also great in… doughnuts!
Baking doughnuts makes them far easier and a bit healthier. Rather than deep frying like a traditional doughnut, the batter is spooned into a doughnut pan (inexpensive from Amazon) and popped into the oven for 15 minutes. They’re essentially a cupcakes in circle form – and that makes them fun and extra special.
Plus, you can still add glaze, icing and sprinkles. Always a must!
The Feeney’s Irish Cream Liqueur makes these grown-up doughnuts extra special. The creamy drink lends a subtle and dreamy flavour to the chocolate sponge and gives the glaze a bit of kick from the alcohol and fab flavour.
Feeney’s Irish Cream Liqueur
I first tried Feeney’s a few years ago and fell madly in love with it (sorry Husband). It has that familiar creamy taste of other Irish cream liqueurs, but it’s more chocolatey and creamier. Somehow fresher. That’s probably because as the brand says, it goes ‘from dairy to distillery in 24 hours’.
For over 25 years, they’ve been making luxurious Irish cream, using real diary cream from Irish farms in County Laois with rich chocolate and aged Irish whiskey. They’ve won loads of awards and after one sip I’m sure you’ll see why!
Get the Feeney’s Irish Cream Baked Doughnuts Recipe
If you make these easy Feeney’s Irish Cream Baked Doughnuts recipe, please tag it with #veggiedesserts on Instagram or other social media. I LOVE seeing your recreations of my recipes.
Feeney's Irish Cream Baked Doughnuts
- 250 ml milk
- 100 g sugar
- 3 tbsp Feeney's Irish Cream Liqueur
- 2 tbsp unsalted butter melted and cooled
- 1 egg
- 225 g self-raising flour
- 4 tbsp unsweetened cocoa powder
For the Irish Cream Glaze
- 125 g icing sugar (confectioner's)
- 2 tbsp Feeney's Irish Cream
To decorate (optional)
- 2 tsp sprinkles
- Preheat the oven to 170C/325F. Lightly grease a doughnut pan with oil
- In a large bowl, beat the milk, sugar, Irish cream, cooled butter and egg together.
- Sift in the flour and cocoa powder and gently combine.
- Fill the doughnut moulds with the batter until 3/4 full and bake for 15 minutes, or until springy and a skewer inserted in the middle comes out clean.
- Leave to cool in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely.
For the Feeney's Irish Cream Glaze
- Beat the sugar and Irish cream together until smooth. It should reach a thick drizzling consistency. If necessary, add a teaspoon more of icing sugar to thicken or a teaspoon of water to thin.
- Pour it into a shallow bowl and dip in the completely cooled doughnuts to cover one side. Add sprinkles if desired. Set aside to set.
Please drink responsibly. Be drinkaware.
Disclosure: This Irish Cream Baked Doughnut recipe was commissioned by Feeney’s. All opinions are my own. Thanks for supporting the brands that make it possible for me to be a UK food blogger and write Veggie Desserts. This post contains Amazon affiliate links for the doughnut pan.