This post was originally published on Life Food and Beer for their Beer Social week for the upcoming Beer Bloggers Conference this weekend in San Diego! Hope to see you all there! Follow me on social media and live vicariously through me 🙂
Old Fashioned Glazed Doughnuts are my favorite doughnut in the whole entire doughnut world. It’s nostalgia, it’s comforting, it’s familiar, and it’s crunchy and delicious. This particular doughnut holds a special place in my heart!
There are several variations on this recipe so I took the opportunity to modify it by adding beer! I had the new Stone Brewing Co. Coffee Milk Stout so I thought “Why not incorporate this beer and coffee into the traditional Old Fashioned doughnut?” The results were better than I had hoped and everyone really loved them. I was very proud of them, and that’s coming from a lifetime Old Fashioned doughnut lover. I hope you all make and enjoy them!
2 tablespoons beer syrup (made by reducing 1 1⁄2 cups of beer in a shallow skillet on low with a 1⁄2 cup of
sugar until reduced by half)
2 1⁄4 cups cake flour
1 1⁄2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
2/3 cups sour cream
2 large egg yolks
1⁄2 cup granulated sugar
2 tablespoons unsalted butter, melted and cooled
4 cups of powdered sugar
1⁄4 cup beer
2 tablespoons of beer syrup
1⁄4 cup cold coffee
Shortening or Veggie Oil for frying
A wide and tall pot (like one you might use for pasta) for frying
More flour for dusting
1. Sift together the flour, nutmeg, baking powder, salt and set aside. If you don’t have cake flour, you can make it by taking your 2 1⁄4 cups AP flour and taking out 4 tablespoons of flour out and replacing it with corn starch, and sifting it together several time to get it well incorporated and fluffy. I ended-up doing that because my local store didn’t have cake flour and it worked fine!
2. Mix together the butter and 1⁄2 cup granulated sugar in a stand mixer with the paddle attachment. The texture should be sandy. Add the yolks and mix until well incorporated.
3. Add the dry and we ingredients in batches, starting with the dry and ending with the dry. I mixed the beer syrup into the sour cream so I didn’t have so many bowls to work with.
4. Mix until just incorporated. Your dough should be sticky. I was worried about my level of sticky (thinking it was because of the beer syrup but it was fine). Scrape your dough into a second bowl and cover with plastic wrap and let sit in the fridge for at least an hour to overnight. I let my sit overnight.
5. Flour your working surface and roll out your dough into about 1⁄2 inch thickness. I may have rolled mine a little thinner but that’s ok too. Cut your doughnuts either with a doughnut cutter or use two ring molds. Place the cut-out doughnuts on a cookie sheet as your “staging area” so you can score the tops of them and cool them a bit in the fridge before frying them.
6. Once all your doughnuts are cut, I scored them on the sides (in a triangle shape) which helps the wings form and put in the fridge to sit. It was super-hot in my house and I didn’t want the dough to get too hot.
7. Heat your oil to 325 degrees F and keep tabs on your temp with a candy thermometer. Gently drop using a slatted spoon or frying wand each doughnut in the hot oil, scored-side up, and fry for around 1 to 1 1⁄2 minutes. They should float to the top and start separating a little. Don’t panic, it’s supposed to do that. Flip over and fry for another 30 seconds or so (or until desired done-ness) and allow cooling on a wire rack (with a towel or sheet under to catch the excess oil).
8. Don’t forget to fry those doughnut holes, and keep an eye on them to prevent burning. They need slightly less time.
9. Mix together your glaze ingredients with a whisk in a separate bowl. If it’s a little thick, add some more coffee or beer to get it to the optimal consistency. It should be thick but be able to be mixed and drip down the doughnut a little. I glazed the top part of the doughnut and placed back on the rack to let the frosting set-up overnight. I dunked the whole doughnut hole in the frosting. You can enjoy these right away, but I suggest allowing the frosting to harden a bit.
Makes: 12-16 doughnuts (depending on thickness)
Lasts: 2-3 days