The Nutty Irishman (Chocolate Donuts with an Irish Cream White Chocolate Ganche)

With the last name Mahoney it is basically compulsory for me to celebrate all things St. Patrick's Day. I love the traditional Irish Bread and Shepherds Pie, but each year I try to change up the desserts. Since I am on a serious donut kick I thought why not step up my donut game even more with Nutty Irishman Donuts with an Irish Cream White Chocolate Ganache

 Nutty Irishman Donuts with an Irish Cream White Chocolate 

























Donuts
1 3/4 Cup All Purpose Flour
2/3 Cup Cocoa Powder
1 tsp Baking Powder
1 tsp Baking Soda
3/4 tsp Sea Salt
1 1/4 Cup Light Brown Sugar
3/4 Cup Non Dairy Milk (almond, soy, rice)
2 Tbsp Apple Cider Vinegar
8 Tbsp Unsalted Butter (Melted)
2 Eggs
2 tsp Frangelico

Chocolate Ganache
1/8 Cup Non Dairy Milk
1/8 Cup Irish Cream
2-3 White Chocolate Chips


Directions:
Preheat oven to 350. Spray 2 doughnut pans with cooking spray.

Pour the non-dairy milk into a liquid measuring cup. Add the Apple Cider Vinegar and set aside. (You are making buttermilk). In a large mixing bowl, mix together the flour, sugar, cocoa, baking powder, baking soda, and salt. 

Crack the eggs and Frangelico into the liquid measure and mix together. Pour the wet ingredients over the dry and mix together until well-combined.

Spoon the batter in to a gallon ziplock bag. Seal the bag and cut a hole in one corner. Pipe the batter into the doughnut pans. Fill about halfway.

Bake for 11-13 minutes, or until a toothpick comes out clean. Let the doughnuts cool and put them on a cooling rack to cool completely. 

Meanwhile, pour the non-dairy milk and the Irish Cream in a small saucepan and heat on medium low heat. When the mixture starts simmering along the edges turn off the heat. Add 2 cups of white chocolate chips and stir. The mixture should be shiny and thick. Dip the cooled doughnuts with ganache and add sprinkles and serve! If you aren't eating them that day be sure to put the doughnuts in airtight container.

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