Beer Doughnuts Recipe

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Beer Doughnuts

Karen Sanders

By
@KarenElizabeth

I found this on All4Women website, reproduced from Stuffed! a blog by Megan Deane. I havent made it, and would be interested to know how they turn out. Probably not a recipe for the beginner cook! I know, half an egg :(

Prep time does not allow for proving time (30 minutes)

Rating:
☆☆☆☆☆ 0 votes
Serves:
Depending on the size doughnut, maybe 12 smallish doughnuts?
Prep:
10 Min
Cook:
10 Min
Method:
Deep Fry

Ingredients

250 g
cake flour
1 1/4 tsp
instant yeast
30 g
margarine
65 ml
milk
45 ml
water
45 ml
beer
pinch of salt
1/2 tsp
vanilla essence
1/2
egg, whisked
30 ml
sugar

SYRUP

1/2 c
water
1/2 c
sugar

YOU WILL NEED VEGETABLE OIL FOR DEEP FRYING.

Step-By-Step

1Sift sugar, yeast and flour together, create a well in the middle
2Place beer, milk, water and margarine in a pot and heat over medium heat until margarine is melted, take off the hot plate.
3Whisk a whole egg but only use half the mixture
4Pour the beer-milk-margarine mixture in the middle of the flour well, pour in half of the whisked egg mixture, and then the vanilla essence. Mix together really well.
5Leave mixture, covered, in a warm place to prove for 30 minutes.
6Knead dough and roll out into a "snake", pinch off bits and form small balls, maybe about the size of golfballs.
7Heat the oil in a pot, fry the balls of dough slowly to ensure that they cook through. Once they are golden broan, remove carefully with a slotted spoon.
8To make the syrup, place the 1/2 cup sugar and 1/2 cup water in a pot over a medium hot plate, keep stirring gently until the sugar has dissolved and the syrup thickens, pour the syrup over the doughnuts, decorate as desired.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Flour
Regional Style: American