These baked Kahlua Donuts feature a tasty donut base topped with a Kahlua glaze. Serve ’em with a Kahlua Milkshake for a real treat!
Ah, coffee and donuts…talk about a classic partnership! But instead of serving this duo for breakfast, I decided to mix it up a bit and turn this traditional breakfast fare into a dessert. And trust me when I say these treats would be delicious any time of the day! In case you haven’t noticed, I have a serious love for Kahlúa, and both of today’s treats feature this delicious coffee liqueur. Of course, either the donuts or the milkshake would be a respectable dessert by itself. But since the holidays are here, you have total permission to treat yourself and go for both! After all, you wouldn’t want to get thirsty while you eat your donuts, right?
One of my favorite things about this donut recipe is that it’s baked instead of fried. (I don’t mind frying all that much, but it’s a bit more work…plus, the baked version is not as bad for you!) I’ll be honest, though. I bought a doughnut pan some number of months ago, and I hadn’t really gotten around to using it yet. I had a few ideas in mind, but something else always seemed to pop up instead. So the pan just sat there looking lonely. But then when Kahlúa asked me to create a special treat using their coffee liqueur, I knew exactly what I wanted to make. Yup, it was time to put that donut pan into action! I was a little skeptical of how these donuts would taste since they were baked instead of fried. Who knew baked donuts are so easy to make…and still taste so gosh darned delicious??
Plus, they have sprinkles. And sprinkles make everything better.
Even though they were quite tasty, the donuts just looked lonely sitting there all by themselves. So I decided a milkshake was in order here …you know, just to give the donuts some company! I went with coffee ice cream for this milkshake because I really wanted to highlight the coffee flavor of the Kahlúa, but you could easily substitute vanilla or chocolate ice cream depending on your taste preferences. Add a little milk and Kahlúa, and you’re all set! Both of these are really fun desserts to serve to company…especially now that the holidays are upon us. So whip up some milkshakes or a batch of these donuts and sit back and enjoy the season. Cheers!
This Kahlua Donuts post is a sponsored conversation written by me on behalf of Kahlúa. The opinions and text are all mine.
For the Donuts
- 1¼ cups cake flour
- ¾ cup brown sugar
- 1¼ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 egg
- ½ cup buttermilk
- 2½ Tbsp unsalted butter melted
For the Glaze
- 2 Tbsp Kahlúa
- 1½ cups confectioner’s sugar
- 1 Tbsp milk
- Chocolate sprinkles to garnish
- In a medium bowl, stir together the dry ingredients for the donut batter (cake flour, brown sugar, baking powder, cinnamon, and salt).
- Add the liquid ingredients (vanilla, egg, buttermilk, and melted butter). Stir until just mixed. (If you overmix the batter, then the donuts will be tough!)
- Spoon or pipe the donut batter into a greased doughnut pan. Fill each ring about ½ full with batter.
- Bake at 425°F for 10-12 minutes, or until a toothpick inserted into the center of the doughnut comes out clean. Let cool before removing from pan.
- While the donuts are cooling, make the glaze by mixing together the confectioner’s sugar, milk, and Kahlúa in a small bowl. Stir until smooth.
- Dip the donuts into the glaze and then top with chocolate sprinkles.
- ⅓ cup Kahlúa
- 4 cups coffee ice cream slightly softened
- ½ cup milk
- Whipped cream to garnish
- Chocolate sprinkles to garnish
- In a blender, combine the ice cream, milk, and Kahlúa. Blend until smooth.
- Pour into tall glasses and top with whipped cream and chocolate sprinkles.