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Beeramisu Doughnuts

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Ingredients
  

For the Doughnuts:

  • 3 cups 360g flour
  • ¼ cup 58g granulated sugar
  • 1 packet 2 ¼ teaspoon or 7g rapid rise yeast
  • ¾ cup 6oz wheat beer
  • 1 teaspoon 4mL vanilla
  • 2 large egg yolk room temperature
  • ¼ cup 62mL heavy cream (room temperature)
  • 1 teaspoon 6g salt
  • oil for frying

For the Filling

  • 2 large eggs
  • pinch salt
  • ¼ cup 50g sugar, divided
  • 8 wt oz mascarpone cheese
  • 2 tablespoon 28mL stout beer
  • 1/3 cup chilled 75g heavy cream
  • ¼ cup 32g powdered sugar

Top Glaze

  • 1 ½ cups 188g powdered sugar
  • ¼ teaspoon espresso powder
  • 1 tablespoon 14mL stout beer
  • Shaved dark chocolate

Instructions
 

  • 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 30 seconds, test temperate and repeat until beer reaches between 120F and 130F.
  • 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, and salt.
  • 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.
  • Add the dough to a lightly floured surface. Pull into a large rectangle about ½ inch thick. Use a 3-inch round cutter to cut out 12 cricles. Allow to rest until doubled in size, about 30 minutes.
  • Heat 4-inches of oil in a pot over high heat until the oil reaches 350F on a deep fry thermometer. Adjust heat to maintain that temperature. A few at a time, fry the circles until golden brown on both sides, about 2 minutes.
  • Remove and add to a wire rack.
  • Set out three medium sized bowls.
  • Separate the eggs, adding the yolks to one bowl and the whites to another bowl.
  • Add a pinch of salt to the whites, beat until stiff peaks form. Add 2 tablespoons white sugar, beat until well combined.
  • Add the remaining 2 tablespoons white sugar to the yolks, beat until light in color and ribbony. Beat in the mascarpone then 2 tablespoons stout beer to the yolks.
  • Add the cream and ¼ cup powdered to the remaining bowl, beat until soft peaks form. Stir the whipped cream into the mascarpone then gently fold in the egg whites until just combined.
  • Add cream to a large piping bag with a metal tip and a pea-sized opening.
  • One at a time make a small slit in the side of the doughnuts.
  • Press the metal tip into the side of the doughnuts, pipe the filling into each doughnut adding about 2 tablespoons of cream to the center of each dough nut.
  • In a shallow bowl combine the remaining powdered sugar, espresso powder and beer, stir until well combined and thick.
  • One at a time gently dip the doughnuts into the glaze, sprinkle with chocolate and return to the wire rack until set. Serve immediately.