Boozy Beer Doughnuts

June 7, 2013

Surprise Dad this Father's Day with breakfast in bed.  Freshly made beer doughnuts are an irresistible treat that no one will be able to turn down.  They are baked instead of fried which yields a light (and not greasy) doughnuts.  Once out of the oven, they simply dusted with powdered sugar.  You can also dip them in glaze.

Beer Doughnuts

Ingredients:

1/4 cup butter (see note)
1 cup cake flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon ground nutmeg (fresh ground is best)
1 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons dried buttermilk powder
2 eggs
6 tablespoons amber ale (IPA, India Pale Ale, adds a nice bite)
Powdered sugar
 
Directions:
 
Preheat oven to 375 degrees. Melt butter and let cool. Sift flour, sugar, baking powder, nutmeg, cinnamon, salt and buttermilk powder together in a large mixing bowl.
 
In a separate bowl, whisk together eggs, melted butter and beer until well-blended.
 
Grease the doughnut pan (or a muffin pan with 6 miniature Bundt cups) with a generous amount of butter or vegetable shortening. Pour the liquid blend into the dry ingredients all at once, and mix just until blended (do not over-mix, or the doughnuts will be tough).
 
Fill each doughnut form half-full. Bake on the middle rack for 8 to 9 minutes for miniature doughnuts, 9 to 12 minutes for regular-size doughnuts. The doughnuts should not be browned on top. Remove pan from oven, let cool for a minute, remove from pan and roll in powdered sugar.
 
Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

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