Delicious Beer glazed donuts

InOld Soul, New Pour: The Beer-Glazed Donut

Tips

Make without beer!

This recipe is versatile since the beer isn’t in the dough. Rather than add beer and powdered sugar together. You can use water!.

Get into a rhythm

Making donuts can seem overwhelming if you aren’t used to frying food. They fry fairly quick and require a decent amount of interaction both before and after. To avoid confusion and acidents I highly recommend following these simple tricks.

Set up your area: Before you begin frying, set up a baking sheet (or multiple) lined with paper towels and a cooling rack. You can have one for freshly fried donuts, and the other for freshly glaze donuts.

Make your glaze accessible as well, and put a spoon in it so you can ladle it on. Get other tools like a fork or chop stick to help flip the donuts and avoid sugary hands.

Get thermometer ready: It is important you keep and eye on the oils temperature. If its too hot they can over brown and become hard, if the oil is too cool, they can become oily and soggy. You can also use a deep fryer if you have one. Most important thing here is reading temperature. Drop them in at 335F, cooking temperature is between 330F – 340F

Glaze Donuts while others are cooking: You will get roughly 4 minutes to glaze the donuts while others cook. By working on the previously fried donuts after you put in the new ones, you’re able to glaze them while they’re hot which helps with the overall coating.

old fashion donuts

Preparation Time: 10 minutes | Cook Time: 25 minutes | Serving size: 12

Gather

old fashion donuts

• 3 cups cake flour (not all-purpose)
• 2 teaspoons baking powder
• 1 teaspoon salt
• Zest of 1 medium orange
• ½ teaspoon ground nutmeg
• 4 tablespoons butter, room temperature
• ⅔ cup granulated sugar
• 3 large egg yolks
• 1 cup sour cream
• Canola oil for frying

glaze; beer optional

• 2 cups beer, plus more to thin glaze if necessary (I use an IPA or hoppy beer for flavor) or ⅓ cup of water if not using beer
• 2 cups powdered sugar 

Follow

1. In a bowl, add flour, baking powder, salt, orange zest and nutmeg. Whisk together; be sure your zest isn’t in a clump.  
2. In the bowl of a stand mixer (or a separate bowl from the one above), add butter and sugar. Mix until fully combined. Add in egg yolks, and continue mixing until light and fluffy. Add sour cream, and then continue mixing, on low, until just combined. 
3. Add in flour; mix on low until mix until combined. (Scrape the sides down, and make sure there are no dry spots.)
4. Once combined, cover and set in the fridge for at least 1 hour so the dough firms up. (It can sit up to a day in the fridge.)
5. In the meantime, work on reducing the beer. Add beer to a small saucepan, turn to medium-low heat and reduce. Stirring occasionally, reduce to ½ cup. Set aside and let cool.  
6. In a heavy-bottom pot like a Dutch oven, heat 2 inches of canola oil to 335 degrees.
7. While the oil is heating up, form your doughnuts. Dust a working surface and the firmed-up dough with flour. Roll to ½-inch thick. Punch out 3-inch discs, and cut another 1-inch circle for the hole. Tip: Save the dough! You can fry them and make doughnut holes. 
8. While the oil is heating up, make the glaze: Combine all ingredients and whisk until smooth. If the glaze is too thick to pour, add more beer to thin it out.
9. Prepare a wire rack on a cookie sheet lined with parchment or paper towel.  
10. Making the doughnuts: Add multiple doughnuts to the pot; be careful not to overcrowd the pot. (They will initially sink to the bottom before floating up.) Cook for 2 minutes on each side before doing one final flip and cooking it for 30 more seconds; they should be golden brown. Note: Keep the oil temperature between 330 and 340 degrees while cooking the doughnuts.
11. Remove doughnuts with a slotted spoon or spider catcher. Let drain before placing on the wire rack.
12. Repeat the process for all remaining doughnuts.
13. While doughnuts are warm, dip both sides into glaze. (Tip: Gently use a fork to flip to avoid sticky fingers. Also, I glaze them while the other doughnuts are cooking.)
14. Place on a wire rack to cool, and then enjoy.