Beer Doughnuts

Beer Doughnuts Recipe

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Karen Sanders


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)


☆☆☆☆☆ 0 votes

Depending on the size doughnut, maybe 12 smallish doughnuts?
10 Min
10 Min
Deep Fry


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  • 250 g
    cake flour
  • 1 1/4 tsp
    instant yeast
  • 30 g
  • 65 ml
  • 45 ml
  • 45 ml
  • ·
    pinch of salt
  • 1/2 tsp
    vanilla essence
  • 1/2
    egg, whisked
  • 30 ml

  • 1/2 c
  • 1/2 c

How to Make Beer Doughnuts


  1. Sift sugar, yeast and flour together, create a well in the middle
  2. Place beer, milk, water and margarine in a pot and heat over medium heat until margarine is melted, take off the hot plate.
  3. Whisk a whole egg but only use half the mixture
  4. Pour 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.
  5. Leave mixture, covered, in a warm place to prove for 30 minutes.
  6. Knead dough and roll out into a "snake", pinch off bits and form small balls, maybe about the size of golfballs.
  7. Heat 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.
  8. To 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.

Printable Recipe Card

About Beer Doughnuts

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

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