Baileys Salted Caramel Espresso Doughnuts are easy to make and will quickly disappear! The combination of a chocolate espresso doughnut with an icing made with Baileys is a most decadent way to the start of your day.
These Baileys Salted Caramel Espresso Doughnuts are a rich, indulgent treat that blur the line between breakfast and dessert. The cake-style doughnuts are chocolate and espresso flavored, baked quickly in a doughnut pan, then finished with a glossy salted caramel Baileys glaze. They come together fast and disappear even faster.
When I first thought about using Baileys Salted Caramel Liqueur, I considered a coffee cocktail. Instead, the flavor sparked this baked doughnut recipe and the results were far better than I imagined. Using a doughnut pan makes the process compact and clean: everything is mixed in one bowl, piped into the pan, baked for about a dozen minutes, cooled briefly and glazed. Twelve doughnuts in under half an hour with minimal fuss.
The doughnuts combine pantry staples—flour, cocoa, brown sugar—with espresso powder for a coffee lift and a splash of Baileys Salted Caramel Liqueur for distinctive caramel and cream notes. The glaze brings those elements together: melted butter, a touch of espresso, confectioners’ sugar and a few tablespoons of Baileys to thin and flavor the icing. If needed, adjust the glaze with more sugar or a bit more liqueur to reach the ideal consistency.
Though I’ve long favored fresh fried doughnuts, baked cake-style doughnuts have won me over thanks to their convenience and versatility. From a single batter you can experiment with many flavor variations; lately I’ve made three different versions and the salted caramel-espresso combination has been a clear favorite.
These are perfect for a weekend breakfast, a special brunch, or as an after-dinner treat. Serve them warm so the glaze is slightly soft, or let them cool for a firmer finish. Either way, they’re best enjoyed fresh.
I’m planning more recipes using this liqueur — salted caramel isn’t a fad for me; it’s a flavor worth repeating. Meanwhile, enjoy these doughnuts and know they’re easy to make at home without the trip to a shop.
Next week I’ll have a cocktail to share, but for now these baked doughnuts are the perfect way to celebrate a chilly morning or treat yourself anytime.
More Breakfast Treats!
- Heath Bar Doughnuts
- Orejas (Mexican Pan Dulce)
- Gooey Butter Cake • A St. Louis Tradition!
- Blueberry Cream Cheese Croissant Bake
- Orange Cream Cheese Danish
- Blueberry and Cream Cheese Stuffed French Toast
PIN IT! ‘Baileys Salted Caramel and Espresso Baked Doughnuts’
Baileys Salted Caramel Espresso Doughnuts
Barb
Pin Recipe
Ingredients
For the Doughnuts
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- 1 tablespoon espresso powder
- ¼ teaspoon salt
- 6 tablespoons buttermilk
- 2 tablespoons Baileys Salted Caramel Liqueur or use regular Baileys
- ¾ cup packed brown sugar
- 1 large egg
- 3 tablespoon vegetable oil
- 1 teaspoon vanilla extract
For the Glaze
- 3 ounce butter
- 1 tablespoon hot water
- 1 teaspoon dry espresso powder
- 1 teaspoon vanilla
- 1 cup confectioners’ sugar
- 3 tablespoons Baileys Salted Caramel Liqueur
Instructions
To Make the Doughnuts
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Heat oven to 325°F (160°C). Coat a doughnut pan with non-stick spray and set aside.
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Whisk flour, cocoa, baking soda, espresso powder and salt in a large bowl.
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In a separate bowl, whisk together buttermilk, Baileys, brown sugar, egg, oil and vanilla until smooth. Add the wet mixture to the dry ingredients and whisk until blended.
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Spoon batter into a piping bag or a large resealable plastic bag and cut the corner. Fill each doughnut cavity about two-thirds full. Bake 10–12 minutes, until doughnuts spring back when lightly pressed. Cool in the pan on a rack for 3 minutes, then carefully turn out onto the rack to finish cooling.
To Make the Glaze and Finish the Doughnuts
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Melt butter in a medium pan over medium heat. Add hot water, espresso powder and vanilla, whisking to combine. Gradually whisk in confectioners’ sugar, then add Baileys to thin the glaze to the desired consistency. If it’s too thin, add more sugar; if too thick, add a touch more liqueur.
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Dip the tops of the doughnuts into the glaze and place on a rack to set until the glaze has dried and slightly hardened.
Nutrition
Tried this recipe?Let us know how it was!
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