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

Yield: 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
  • Glaze
  • 1 ½ cups confectioners sugar
  • 1/4 cup IPA beer


  1. In the bowl of a stand mixer fitted with a dough hook add the flour, sugar and yeast.
  2. 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.
  3. Add the beer to the stand mixer, mix until most of the flour has been moistened.
  4. Add the vanilla then the yolks, one at a time. Add the cream, salt and softened butter.
  5. Building up speed, beat on high until the dough comes together and gathers around the blade.
  6. The dough will be very soft.
  7. Add dough to a lightly oiled bowl, cover and allow to sit at room temperature for 1 hour or until doubles in size.
  8. Punch down the dough and knead lightly to remove any air bubbles. Place dough in the fridge and allow to rest for 1 hour.
  9. 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.
  10. Place doughnuts on a baking sheet that has been covered with parchment paper. Loosly cover with a towel.
  11. Allow to rise at room temperature until doubled in size, about 30 minutes.
  12. 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.
  13. 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.
  14. 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.
  15. Allow glaze to set before servings.
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Adapted from: Classic Glazed Doughnuts, Epicurious

25 thoughts on “Classic Glazed Beer Doughnuts

  1. 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!

  2. 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!

  3. 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!”

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

  5. 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!

  6. 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

  7. 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!

  8. 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!

  9. 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?

  10. 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

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