By adding beer, you will find that the doughnuts rises beautifully, fries to an eye-appealing golden colour and has undertones of the beer’s flavours. These doughnuts will reheat but they are always best right out of the fryer. Melted chocolate is an option for a glaze.
1 cup (250 ml) of side launch wheat beer
2 tsp (10 ml) instant yeast
4 cups (1 L) all-purpose flour plus extra
1/4 cup (60 ml) sugar
To Make Beer Doughnuts You Need:
1/4 cup (60 ml) butter, softened
Vegetable oil for deep-frying
1 cup (250 ml) icing sugar)
2 tbsp (30 ml) milk
1/4 tsp (1 ml) ground star anise
- Heat 1/4 cup beer in a small pot until just warm. Stir in yeast until dissolved
- Combine flour with sugar, salt, eggs, butter, remaining beer and warm yeast mixture in a mixer. Mix for 2 minutes. Scrape down bowl and beat for 4 more minutes or until the dough leaves the sides of the bowl. Dough will be soft and slightly sticky.
- Scrape dough into a clean bowl and cover with plastic wrap. Let rest at room temperature to rise for 1 hour or until doubled in bulk.
- Turn out dough onto a well-floured board and punch down to flatten. Sprinkle the top with flour. Roll out to about 1/4 inch thickness. Using a 3-inch cutter, cut out rounds and place on a floured surface. You will have about 15. Remove centres with a 1-inch cookie cutter for doughnut holes. Cover doughnuts and centres loosely with plastic wrap and let rise for 30 minutes.
- Heat enough oil to fill 2-inch depth in a medium pot or wok over medium heat until the temperature reaches 350 degrees. Place rounds of dough into the pan and fry in batches, turning often, until doughnuts are golden on each side, about 2 minutes. Doughnut centres will take slightly less time. Drain on paper towels.
- Stir icing sugar with milk and star anise until smooth and runny. Add more milk if needed. Dip one side of warm doughnuts into glaze and let cool on rack. Pour glaze over doughnut holes or sprinkle with little icing sugar.
Makes about 15 beer doughnuts.