Hi there! Welcome to the relaunch of my blog!! I designed it and my hubby coded it. Pretty cool, eh? I’m so excited, because I have resolved to give this thing everything I’ve got. You can expect blog posts on a daily basis. It’s not all gonna be about food, but mostly. I’m starting things off with a bang, and giving you my recipe for Guinness Stout Donuts.
Sounds delicious, right? Well, fair warning, this recipe is not for beginners. In fact, on my first attempt it was a total fail. These are yeast donuts, not cake donuts, so they cannot be made in a donut mold baker. To make this recipe work, you really need a stand mixer. They also take time, so give yourself at least 4 hours. BUT IT’S TOTALLY WORTH IT. Cause really, who likes heavy cake donuts? Soft, light, billowy, fried yeast donuts are definitely where it’s at.
Here’s a few tips along the way. First, yeast is kinda a scary thing. It’s basically a science experiment in your kitchen. So how do you know your yeast has risen? This is how you know:
You can see it has doubled in size. Also, it has all these little air pockets. Yeast is totally weird. After all the risings, you will want to cut out as many donuts as you can, take all the scraps and the donut holes, roll them out, then make more donuts. Place them on parchment paper. This is really important. PLACE THEM ON PARCMENT PAPER. I know you may have silpats at home, but we aren’t baking here. Parchment paper. Remember that. Give the donuts plenty of room for their last rise.
Okay, here’s where you learn about why you need parchment paper and where I get to show off my awesome new deep fryer (wedding gift). You don’t need a deep fryer to make these donuts, but if you do, it’s AWESOME! Once the donuts have risen in their shape, cut up the parchment paper so one donut is sitting on each piece. Pick up the donut dough and parchment paper together, and while holding on to the edge of the paper, slide the dough into the fryer.
See, I told you it made sense. After the donuts have become golden brown on each side, take them out of the fryer and let them rest on a cooling tray, so all the excess oil can drip from them. It won’t take but a minute or less of frying on each side. same goes for the donut holes.
Once the donuts have cooled, dip them into the glaze, then let the glaze drop from the donuts while resting on the cooling rack.
You end up with this. THIS. The best donuts ever. You totally taste the Guinness, but it’s not sugary sweet like other donuts, and so light you think you can eat at least 3 at a time. YOU’RE WELCOME!
You ready for the recipe now? Thought so.
(Adapted from The Beeroness)
- • 2 ½ cups all-purose flour
- • ¼ cup granulated sugar
- • 1 packet rapid rise yeast (2 ¼ tsp)
- • ¾ cup Guinness Extra Stout
- • 1/2 teaspoon vanilla
- • 3 large egg yolks (room temperature)
- • ¼ cup heavy cream (room temperature, I used coconut cream)
- • 1 tsp salt
- • 4 tbs butter, softened
- • oil for frying (canola or Crisco is best)
- • 1 ½ cups confectioners sugar
- • 1/4 cup Guinness Stout
- In the bowl of a stand mixer fitted with a dough book add the flour, sugar and yeast.
- Add the Guinness to a microwave safe bowl, microwave on high for 20 seconds, test temperate and repeat until beer reaches between 120 and 130 degrees F. (I microwaved the beer for 20 seconds, then 10 seconds more. It is important that your beer is warm, but not too hot so it doesn't kill the yeast.)
- Add the beer to the stand mixer, mix until most of the flour has been moistened.
- Add the vanilla then the yolks, one at a time. Add the cream, salt and softened butter.
- Building up speed, beat on high until the dough comes together and gathers around the blade. (This part might take a while, be patient!)
- The dough will be very soft.
- Add dough to a lightly oiled bowl, cover and allow to sit at room temperature for 1 hour or until doubles in size.
- Punch down the dough and knead lightly to remove any air bubbles. Place dough in the fridge and allow to rest for 1 hour.
- Roll dough out on a lightly floured surface to 1 inch thickness. Cut doughnuts out with a 3 ½ inch biscuit cutter with 1 inch circle holes.
- Place doughnuts on a baking sheet that has been covered with parchment paper. Loosely cover with a towel.
- Allow to rise at room temperature until doubled in size, about 30 minutes.
- Heat your deep fryer with canola oil to 360 degrees. If you do not have a deep fryer, fill a large heavy bottomed saucepan with canola oil until about 4 inches deep. Add a deep fry thermometer and bring oil to about 360 degrees, adjusting heat to maintain temperature.
- Working in batches, fry the doughnuts on each side until golden brown, about 1-2 minutes per side. Remove from oil and allow to cool on a wire rack.
- To make the glaze, whisk together the powdered sugar and the Guinness until well combined. One at a time dip the doughnuts in the glaze.
- Allow glaze to set before servings.