Preheat oven to 210 degrees c (190 degrees C for fan forced ovens). Lightly grease a 6 capacity doughnut pan. Set aside.
In a large mixing bowl, mix together flour, cocoa powder, sugar, baking soda and salt. In another medium bowl mix together buttermilk, eggs, vanilla extract and vegetable oil. Add the wet ingredients to the dry ingredient mixture and gently mix till smooth.
Place the batter in a large piping bag fitted with a round tip. Alternatively, you could fill up a zip lock bag whose tip has been cut off with scissors. Pipe out the batter neatly till about 2/3 full of each doughnut hole (as they will rise and become bigger in size).
Tap the pan a few times against your kitchen counter gently to release any air bubbles. Bake doughnuts for about 8-10 minutes or until a skewer inserted in the middle comes out clean. Cool in the pan for 5 minutes, then turn them onto a wire rack to cool to room temperature.
Once cooled, dip the doughnuts in Baileys glaze. Let the excess drip off, then leave aside on a wire rack to set up. Top with hazelnut praline and chocolate eggs.
To make the Baileys Chocolat Luxe Glaze, place cream in a medium saucepan over low heat. Bring to a boil (do not boil) and immediately remove from heat. Add the chocolate and set aside for 10 minutes. Stir with a spoon to mix together until chocolate has melted completely and mixture is well blended. Pour into a bowl.
Add Baileys Chocolat Luxe and mix again. Let the glaze cool slightly so that it starts to thicken.