- 3/4 C. unsalted butter, softened (1 1/2 sticks)
- 3/4 C. granulated sugar
- 2 lg. eggs
- 3 C. all-purpose flour
- 2 1/2 tsp. Clabber Girl Baking Powder
- 1/4 tsp. Clabber Girl Baking Soda
- 1 tsp. salt
- 1 C. (8 oz.) BAILEYS® baking chips
- 1 C. milk
- 1 1/2 C. milk
- 1/2 C. heavy cream
- 1/4 C. granulated sugar
- 1 Tbsp. plus 1 tsp. Clabber Girl Corn Starch
- 1 1/2 C. (12 oz.) BAILEYS® baking chips
Preheat oven to 350° F. Place a rack in the center of the oven.
Doughnut batter: Cream butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt and BAILEYS® baking chips. Add dry ingredients to the butter mixture. Then add milk. Mix until well combined and smooth, but don’t overmix.
Grease the doughnut pans. Scoop batter into pans and fill halfway (these will rise quite a bit). Bake for 10-13 minutes. Cool for about 10 minutes and remove from the pan.
Chocolate Glaze: In a medium saucepan, combine milk, heavy cream, sugar and Clabber Girl Corn Starch. Whisk together until the mixture comes to a boil. Remove from heat. Whisk in the BAILEYS® baking chips until they are melted, and the glaze is smooth.
Use a fork inserted in a doughnut hold to dip one side of the doughnuts into the glaze, then flip and dip the second side. Move the glazed doughnuts to a cooling rack with wax paper underneath to catch the drips and allow the glaze to harden before serving.