Get in the Irish spirit with whiskey flavored baked donuts, the perfect sweet treat for your party guests.
Each year this 0% Irish girl begrudgingly celebrates St. Patrick’s Day via her husband’s long-standing party tradition dating back to his bachelor days.
While the thought of 150+ people in our modest sized home is a tad anxiety producing, at least I get to have some fun in the kitchen each year while dreaming up an appropriate March 17th recipe for this Sweet Splurges column. (Like these Mint Chocolate Guinness Ice Cream Shooters from last year – which I promise again to whip up for those guests who help with party clean up.)
Since then, the pan has been gathering dust so I figured it’s high time to make the donuts once again. And in honor of my 100% Irish father-in-law, I pulled out the Irish whiskey for some St. Patty’s Day worthy treats (with some bacon thrown in for good measure.)
Now I know that bacon doesn't exactly scream “healthy” (I guess whiskey doesn’t really either) but the good thing is a little goes a long way when it comes to baking.
And once again, I used one of my all-time favorite healthy kitchen hacks when it come to creating desserts – Regan’s recipe for using Greek style yogurt to make frosting - which helps cut calories and up the protein any time you need to frost or ice your favorite baked good.
Sláinte to my Irish friends and Irish wannabes on the 17th!
Celebrate St. Patty's Day with Whiskey Bacon Baked Donuts from @tspbasil Tweet this
Whiskey Bacon Baked Donuts
Makes 12 donuts
- 2/3 cup buttermilk or kefir
- 1/2 cup brown sugar
- 1/2 cup vanilla Greek style yogurt
- 1 egg
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 slices cooked bacon, crumbled
- 1 cup vanilla Greek style yogurt
- 1/2 cup powdered sugar
- 1 tablespoon whiskey
- 1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees Fahrenheit
- In a large bowl, beat together buttermilk, brown sugar, 1/2 cup yogurt and egg.
- In a separate bowl, whisk together flours, baking powder, cinnamon, nutmeg, baking soda and salt.
- Add dry ingredients to wet better and beat until just incorporated (dough will be sticky.) Fold in half of the bacon crumbles.
- Grease a 6-count donut pan with cooking spray. Fill each cavity with dough.
- Bake for 15-18 minutes until donuts start to turn golden brown. Remove form pan and cool on a rack.
- Repeat with remaining dough.
- While donuts are baking, make the frosting by beating 1 cup yogurt, powdered sugar, whiskey and vanilla together.
- Line a colander with two coffee filters. Spoon in frosting. Put colander in a large bowl and refrigerate for 1 hour.
- To frost the donuts, dip each donut into the frosting until half of it is covered. Place on a rack. Repeat with remaining donuts.
- Sprinkle remaining bacon on top of donuts and serve. (Best if served the day they are made.)