Drizzle and Dip chocolate stout doughnuts with a chocolate glaze (image by Sam Linsell)
Drizzle and Dip chocolate stout doughnuts with a chocolate glaze (image by Sam Linsell)
Drizzle and Dip chocolate stout doughnuts with a chocolate glaze (image by Sam Linsell)
Drizzle and Dip chocolate stout doughnuts with a chocolate glaze (image by Sam Linsell)

Food blogger of Drizzle & Dip, Sam Linsell has shared a recipe for chocolate stout doughnuts with chocolate glaze just in time for Valentine’s Day.


Sam says: “Because upscale doughnuts have become the urban food craze at the moment, I decided to put my own spin on the recipe using South Africa’s favourite milk stout chocolate variant.



Ingredients: Doughnuts

·         2 cups flour
·         ½ cup cocoa powder (unsweetened)
·         Pinch of salt
·         1 tsp baking soda
·         ¾ cup brown sugar
·         1 large free-range egg, at room temperature
·         1 tsp vanilla extract
·         1 cup Castle Milk Stout Chocolate
·         ½ cup buttermilk
·         60gms / ¼ cup / 4 Tbsp softened butter

Ingredients: The glaze

·         1 ½ cups icing sugar (sifted if there are lumps)
·         ½ cup cocoa powder
·         1 tsp vanilla extract
·         5 - 6Tbsp milk
·         Sprinkles to decorate


Instructions: Doughnuts

·         Pre heat the oven to 160C / 325 F
·         Using an electric mixer, combine the flour, cocoa, salt, baking soda and brown sugar in a bowl. Beat in the egg, vanilla and butter on a low speed until well combined. Add the beer and briefly mix until it’s incorporated. Do not overwork the batter.
·         Spray a doughnut pan with cooking spray and scoop the batter into a pastry bag fitted with a wide round tip. Pipe this into the doughnut pan filling it about ¾ of the way up.
·         Bake for around 12 minutes until firm to the touch and when a skewer is inserted it comes out clean. Cool in the pan slightly and then transfer to a cooling rack.
·         Repeat with the second batch of batter as this recipe makes between 22 – 24 doughnuts.

PS: if you only have one pan, washing it between bakes cools it down.

Instructions: The glaze

·         To make the glaze, mix all the ingredients together in a bowl until well combined.
·         Dip the doughnuts in the glaze scraping off any excess. Allow them to drip on a wire baking rack with a tray underneath to catch any excess.
·         Decorate with your sprinkles right away and then allow the glaze to harden slightly.

*tip: to give the glaze a richer stout flavour, substitute 1 – 2 Tbsp of the milk for Castle Milk Stout Chocolate.


Sam’s cooking notes:

·         They are a delicious alternative to fried doughnuts.
·         Quick and very easy to whip up – baking time is 12 minutes.
·         Best eaten within a day or two.