Amazingly light and fluffy, these donuts are made with beer in both the dough and glaze. Make them for a weekend brunch after a night out, Father’s Day, a snack on game day, or for any beer-lover in your life.
Makes 12-14 donuts
Ingredients
Donuts:
1 (1/4oz.) packet rapid-rise yeast
1/4 cup milk, warm
3/4 cup beer, at room temperature
1/3 cup (65g) granulated sugar
1 egg
1/2 tsp. vanilla extract
1 tsp. fine sea salt
3 1/2 cups (430g) all-purpose flour
Safflower oil, for frying
Glaze:
1 cup confectioner’s sugar
1 tsp. vanilla extract
Pinch of salt
2-3 Tbs. beer
Instructions
- Place the yeast and milk in the bowl of an electric stand mixer fitted with a dough hook attachment and stir to combine. Add the beer, sugar, egg, vanilla extract, and salt. Turn the mixer to low.
- Once the ingredients are mostly combined, begin slowly adding the flour. When the flour is incorporated into the wet mixture, turn the mixer to medium. Allow the mixer to knead the dough for 8-10 minutes, until it is smooth and elastic.
- Lightly oil a large bowl. Scrape the dough from the mixer bowl into the oiled bowl using a rubber spatula. It will be very soft. Cover the bowl with plastic wrap, and set it in a warm place. Allow the dough to rise for 2 hours, or until it is doubled in volume.
- When the dough has sufficiently risen, remove it from the bowl and turn it onto a well-floured work surface. Use a 3” round biscuit cutter to cut the dough into circles, and a 3/4” round cutter to create the center holes. Collect the scraps, re-roll, and cut until all the dough is used. Arrange the donuts on a parchment lined baking sheet. Cover loosely with plastic wrap and set them aside to rise for 30 minutes.
- Pour enough oil into a large shallow pot to reach at least 5” up the sides. Secure a thermometer to the edge of the pot. Set the pot over medium-high heat, and bring the oil to 350° F. Adjust the stove temperature as needed throughout the frying process to ensure the oil remains at this temperature.
- Fry the donuts for 1-2 minutes on each side, until they are golden brown. Work in batches of 4 to not crowd the pot, and stay vigilant as the donuts can become too dark in a matter of seconds. Remove the donuts from the oil with a slotted spoon and transfer to a paper towel covered rack.
- Once all the donuts have been fried and drained, make the glaze. Place the confectioner’s sugar in a mixing bowl. Add the vanilla extract, salt, and 2 Tablespoons of beer. Whisk until the glaze is completely smooth. If it appears too thick, add an additional 1-3 teaspoons of beer until is thin enough to drizzle from a spoon.
- Dunk the warm donuts on both sides in the glaze, and transfer to a wire rack. Allow them to cool completely for at least 30 minutes, during which time the glaze will set. Donuts are best enjoyed within a day!
