Decadent dessert recipe for Chocolate Stout Doughnuts, topped with a chocolatey glaze


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

Chocolate glaze:
1 ½ cups icing sugar (sifted if there are lumps)
½ cup cocoa powder
1 tsp vanilla extract
5 – 6Tbsp milk
Sprinkles to decorate

How to

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 about 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.

Chocolate glaze:
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 Milk Stout Chocolate.

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This Castle Milk Stout recipe was created by Sam Linsell. Click here for the original recipe.