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Classic Glazed Beer Doughnuts

Classic Glazed Beer Doughnuts

We need to chat, you and I. About the Cooking With Beer odyssey I’ve firmly placed myself on and the reasons, both practical and provocative, that I’ve remained such a Craft Beer Cooking Devotee. While I know that the reason you’re drawn to these brew-infused foods may just be the ability to lay down a tray of treats and proudly proclaim, "I put beer in this!" there is in fact, a very functional side to beer baking.

Classic Glazed Beer Doughnuts

Leavening is the hallmark reason to use beer in your bread. And cakes, and doughnuts for that matter. It gives your baked goods a light and tender texture that just can’t be touched by the water or milk. Making that beer in your grubby paws a great addition to anything that needs a lightness to it. These doughnuts are a great example, the dough turned out extremely light and tender, giving you the impression that it was completely acceptable, nay…imperative, that you eat four. Ok, five. Doughnuts, those deep fried little vixens, can often be dense and tough, but just wait until beer has its way with that dough and it’ll never be the same.

Although that isn’t to prevent you from placing a large plate of homemade Classic Glazed Beer Doughnuts in front of a table full of friends and saying, "I put beer in this!"

Classic Glazed Beer Doughnuts

Classic Glazed Beer Doughnuts

Servings 12 -16 doughnuts



  • 3 cups bread flour
  • ¼ cup granulated sugar
  • 1 packet rapid rise yeast 2 ¼ tsp
  • ¾ cup wheat beer
  • 1/2 teaspoon vanilla
  • 3 large egg yolk room temperature
  • ¼ cup heavy cream room temperature
  • 1 tsp salt
  • 4 tbs butter softened
  • oil for frying


  • 1 ½ cups confectioners sugar
  • 1/4 cup IPA beer


  • In the bowl of a stand mixer fitted with a dough hook add the flour, sugar and yeast.
  • Add the beer to a microwave safe bowl, microwave on high for 20 seconds, test temperate and repeat until beer reaches between 120 and 130 degrees F.
  • Add the beer to the stand mixer, mix until most of the flour has been moistened.
  • Add the vanilla then the yolks, one at a time. Add the cream, salt and softened butter.
  • Building up speed, beat on high until the dough comes together and gathers around the blade.
  • The dough will be very soft.
  • Add dough to a lightly oiled bowl, cover and allow to sit at room temperature for 1 hour or until doubles in size.
  • Punch down the dough and knead lightly to remove any air bubbles. Place dough in the fridge and allow to rest for 1 hour.
  • Roll dough out on a lightly floured surface to 1 inch thickness. Cut doughnuts out with a 3 ½ inch biscuit cutter with 1 inch circle holes.
  • Place doughnuts on a baking sheet that has been covered with parchment paper. Loosly cover with a towel.
  • Allow to rise at room temperature until doubled in size, about 30 minutes.
  • Fill a large heavy bottomed saucepan with canola oil until about 4 inches deep. Add a deep fry thermometer and bring oil to about 360 degrees, adjusting heat to maintain temperature.
  • Working in batches, fry the doughnuts on each side until golden brown, about 1-2 minutes per side. Remove from oil and allow to cool on a wire rack.
  • To make the glaze, whisk together the powdered sugar and the IPA beer until well combined. One at a time dip the doughnuts in the glaze.
  • Allow glaze to set before servings.


Adapted from: Classic Glazed Doughnuts, Epicurious

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Sarah | The Sugar Hit August 27, 2013 um 1:33 am

These doughnuts look fantastic I could crush about 50 of these.


Averie @ Averie Cooks August 27, 2013 um 3:45 am

Omg I want these. They seriously look better than a Krispy Kreme, and I mean that as the HIGHEST donut compliment possible. They are actually the prettiest, most amazing looking homemade donuts I’ve ever seen. WOW. Pinned!


Sandi Graham August 27, 2013 um 5:08 am

Donuts made with beer! Love it


Tieghan August 27, 2013 um 5:14 am

Wow, these look perfect!! Like so perfect! Why have I never thought to use beer in doughnuts?!? It has seriously never crossed my mind, but I have a feeling it will be all I can think about now. I need to make these!


Bree (Skinny Mommy) August 27, 2013 um 7:41 am

How awesome is that concept-Beer + donuts? Love it


Katie @ Blonde Ambition August 27, 2013 um 2:14 pm

These look incredible! And the IPA glaze sounds very interesting. And you’re right, it does feel nice to be able to exclaim, "I put beer in this!"


Ashley – Baker by Nature August 28, 2013 um 8:57 am

I love your food photos so much! And beer doughnuts?! You’re a woman after my own heart!


Aimee / Wallflower Girl August 28, 2013 um 1:26 pm

*Homer Simpson-esque drool*


cassie August 28, 2013 um 2:36 pm

Seriously, what will you come up with next? This is amazing and these look even better than any doughnut shop doughnuts I see around here!


dishing up the dirt August 28, 2013 um 3:52 pm

These look gorgeous! I can’t wait to give these a try on my birthday (saturday) and proclaim to my friends "I put beer in these!" Yum


Valerie August 29, 2013 um 9:43 am

Another excuse to stock up on beer. Thank you. 😀 These doughnuts look epic!!


Maria G. August 29, 2013 um 1:44 pm

Doughnuts are so tasty but they contain a lot of calories that is why they can be eaten very rarely. But still, kids adore them and it is a great snack for them when they are at school. This recipe seems to be easier than those that I usually use so I`ll try it for sure!


addie | culicurious August 31, 2013 um 6:17 am

Wow these are beautiful, Jackie! 🙂 Probably the prettiest and most bakery-like homemade donuts I’ve ever seen.


Amanda @ Once Upon a Recipe September 6, 2013 um 2:52 pm

Nothing like a homemade doughnut (or 3). I love the addition of beer here! I’m kind of dreaming of using my favorite pumpkin beer in this glaze for a little Fall twist.


broma bakery October 6, 2013 um 9:51 am

You are officially my hero. I am in love with this blog.


Sophia @ NY Foodgasm December 27, 2013 um 8:43 am

YUMMMMO! I need to try this one- I know beer would make these DAMN fluffy!


tammy January 16, 2014 um 4:55 pm

I don’t have a stand mixer. How do I make this recipe without it?


Jackie January 17, 2014 um 9:20 am

It’s possible, but much more labor intensive. Here is a video about making dough by hand:


Lilly Sue February 7, 2014 um 3:42 pm

I still have never made doughnuts but these look awesome! And I am a big fan of putting beer in everything 🙂 I agree that they make things light and fluffy. I am going to do this easy version of glaze to top on my Raspberry Wheat Pound Cake! Thanks!


Mary Frances @ The Sweet {Tooth} Life May 1, 2014 um 3:01 pm

Oh my gosh, these are absolutely gorgeous donuts! I agree with Averie, they look better than Krispy Kreme. I’m trying these tomorrow and was wondering how many it yielded?


Tony August 18, 2014 um 9:08 am

how many does this make? Thanks!


Jackie August 18, 2014 um 12:41 pm

About one dozen


Anon September 17, 2020 um 10:02 pm

I made these with some homemade fruit wine and used normal glaze for the family to eat.

Turned out great.


Maria May 29, 2022 um 3:23 pm

I am definitely trying your recipe. The doughnuts look fantastic! Is it possible to make the dough and leave in the fridge overnight to fry the next day? Would you do this after the first rise or would you refrigerate just after making the dough.

Thank you


Jackie June 7, 2022 um 3:10 pm

I would do the first rise at room temp and the second rise in the fridge overnight.


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