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Beer Doughnuts |
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I have been asked to make doughnuts by my husband. I have made doughnuts in the past but he wants "beer" doughnuts this time. I have never heard of them. My mother-in-law used to have a recipe her mother had given her but can not find it. Can anyone help me with this special request?
Thanks, Bonnie from Vermont
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RE: Beer Doughnuts
this is the only one that I have in my collection.
Beer Donuts Adapted from King Arthur Flour, after a recipe by Jon Graber, Brewmaster, Mt. Hood Brewing Co.
prep time : 30 minutes to one hour
ingredients:
1 cup cake flour 1/2 cup white sugar 1 teaspoon baking powder 1/4 teaspoon ground nutmeg (fresh ground is best) 1 teaspoon cinnamon 1/4 teaspoon salt 3 tablespoons dried buttermilk powder 2 large eggs 3 oz. amber ale 4 tablespoons melted butter, cooled
Preheat oven to 375 F. Melt butter and let cool. Sift all dry ingredients together into large mixing bowl. In a separate bowl, whisk together eggs, melted butter and beer until well-blended. Grease the donut pan with a generous amount of butter or shortening (can also use mini bundt pan). Pour the liquid blend into the dry ingredients all at once, and mix just until blended (do not overmix, or the donuts will be tough). Fill each donut form half full. Bake in the preheated oven in the middle rack for 8-9 minutes for mini donuts, 9-12 minutes for regular size donuts. The donuts should not be browned on top. Remove pan from oven, let cool for a minute, remove from pan and roll in powdered sugar. Yields 6 regular donuts, or 24 mini donuts.
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