What's Baking: Baked Crème Brûlée Stout Donuts with Chocolate Stout Glaze

Beer for breakfast? It's a totally legit option with these crème brûlée stout donuts.

After making crème brûlée stout pudding, I still had a bit of beer left over to play with. I initially thought about making a batch of stout beer brownies, but someone in the household isn't a fan of brownies (I know, right?). Plus the recipes I found were a little too rich for my taste. Er, waistline. Whatever.

So, I pulled out my trusty donut pan and decided to make a batch of chocolate stout donuts. And, oh man, was that a good decision.

Chocolate + stout beer + chocolate glaze? It's an amazing combination. If you can hold off from eating the entire batch in one sitting, you'll be greatly rewarded on day two when the chocolate stout glaze has had time to meld into the donut, making the donut taste even more chocolate cake-like. Dee-lish! 

Crème Brûlée Stout Donuts with Chocolate Stout Glaze (printer-friendly version)
makes 6 donuts

For the donuts:
3/4 cup unbleached all-purpose flour
1/4 cup unsweetened cocoa powder, sifted
1/3 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon kosher salt
2 tablespoons Greek yogurt
1/4 cup organic skim milk
1 egg
3 tablespoons canola or vegetable oil
1/2 teaspoon vanilla extract
1/4 cup Crème Brûlée stout beer

For the chocolate stout glaze:
1 1/4 cup powdered sugar, sifted
3 tablespoons unsweetened cocoa powder, sifted
pinch of salt
3 to 4 tablespoons organic skim milk
2 teaspoons Crème Brûlée stout beer
colored sprinkles

1. Preheat the oven to 350 degrees. Spray a donut pan with cooking spray and set aside.
2. Whisk together the dry ingredients.
3. In a separate bowl, whisk together the yogurt, milk, egg, oil, and vanilla extract. Stir until smooth. Add the wet ingredients into the dry ingredients and stir until smooth. Stir in the Crème Brûlée stout beer. 
4. Carefully spoon the donut batter into the prepared baking pan. Fill each cavity about 3/4 full.
5. Bake for 9-12 minutes, or until the donuts just spring back when touched.
6. Let the donuts cool in the pan for 5 minutes, then remove them from the pan and let cool completely.
7. While the donuts are cooling, make the glaze: In a medium bowl, whisk together the powdered sugar, cocoa powder, salt, milk, and stout beer. Continue stirring until the mixture is smooth.
8. Use the glaze immediately to coat the top of each donut. Decorate with sprinkles.
9. Donuts are best eaten immediately or within a couple of days.