Skip to main content

doughnuts

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

Ingredients

    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

Instructions

  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.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://domesticfits.com/classic-glazed-beer-doughnuts/

 

Adapted from: Classic Glazed Doughnuts, Epicurious

Doughnuts With Dark Chocolate Ganche Glaze

Mr. Fits loves the idea of homemade doughnuts. In fact, one of the first conversations I ever had with him was about how he wanted to own a bar that served high end doughnuts. And it only took us 15 years to make our first attempt at making these ourselves. I do have to pause a second to talk about the deep fryer. Mr. Fits is super excited about this deep fryer, he even did research. He’s more of an impulsive shopper when it comes to…well, just about everything so I was VERY impressed that he spent so much time reading product reviews before hitting the BUY button. I was NOT excited about the fact that he bought it about 3 months after I had Tater and was JUST about to lose that last 3 pounds of baby weight. Due to tempura batter and deep frying everything that wasn’t nailed down, those last three pounds did take me another 3 months. Totally Worth it.

Heat up your deep fryer to 350 or you can heat up oil in a big pot on your stove until it reaches that temp, adjusting the heat to maintain it.

First, proof the yeast. Yeast hates me, I always have trouble with it so I let Mr. Fits do it. Yeast likes him and always proofs for him. in a small bowl add 3 tbs of water that is between 100-110 degrees. sprinkle with 1 package of dry active yeast (.25 ounce) and let it get foamy, about 5 minutes.

Then in a large bowl combine:

your proofed yeast

3/4 cup  lukewarm milk

1/3 cup  white sugar

1/2 teaspoon salt

1 eggs

3 tablespoons shortening

1 cups all-purpose flour

doughnuts-mixing-bowl

Mix with a wooden spoon until just combined

doughnuts-in-bowl-mix

Add another 1 1/2 cups of flour to the dough, about 1/4 a cup at a time, until it is no longer sticky and is able to form a ball

coat the inside of a large glass bowl with oil. knead the dough a bit with your hands until soft and elastic, form into a ball and then place in your greased glass bowl.

doughnut-rise-cup

Cover it and allow it to rise until doubled in size

doughnut-dough-1st-rise

Then take your dough ball and roll it out on a lightly floured surface

doughnut-dough-rolled

Mr. Fits really wanted square doughnuts. He just used a knife to cut the dough, but you can use biscuit cutters if you want them in circles. I like the squares, no waste and they turned out pretty darn cute

doughnut-cut

Cover with a light cloth or paper towels and allow your little doughnuts to rise again until doubled in size, about an hour.

Drop the doughnuts in to the hot oil and allow to cook on each side for about 2 minutes or until puffy and golden. We used chopsticks to turn the doughnuts

doughnut-frying

Don’t crowd the fryer, just a few at a time.

doughnut-frying1

The glaze!! We used 12 ounces (1 1/2 cups) of 60% chocolate,1 tsp instant espresso powder, 2 tbs of butter, and 3/4 cup heavy cream. Put the chocolate chunks in a bowl with the espresso powder. In another bowl, add the cream and the butter and microwave until steamy. Pour the hot cream over the chocolate and stir until combine. OK, if you have never made ganche the last step takes longer than you expect. at some point during the stirring your will look at the mess that looks like chunky hot chocolate and think “That girl lies!! This looks terrible, Did I do it wrong??” and then your will keep stirring, and stirring and then at some point you will think, “Oh…wait.. it looks great. I kinda want to lick it and give that Domestic Fits girl and big chocolaty kiss.” At that point, it’s done.

Once your cute doughnuts are out of the fryer and cooled,

doughnut-just-out-of-fryer

dip them in the chocolate and let them set

doughnut-single-donedoughnuts-finisheddoughnuts-finished2

Really cute, right?