beer doughnuts
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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)
yield
serving(s)
prep time
10 Min
cook time
10 Min
method
Deep Fry
Ingredients For beer doughnuts
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250 gcake flour
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1 1/4 tspinstant yeast
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30 gmargarine
-
65 mlmilk
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45 mlwater
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45 mlbeer
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pinch of salt
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1/2 tspvanilla essence
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1/2egg, whisked
-
30 mlsugar
- SYRUP
-
1/2 cwater
-
1/2 csugar
- YOU WILL NEED VEGETABLE OIL FOR DEEP FRYING.
How To Make beer doughnuts
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1Sift sugar, yeast and flour together, create a well in the middle
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2Place beer, milk, water and margarine in a pot and heat over medium heat until margarine is melted, take off the hot plate.
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3Whisk a whole egg but only use half the mixture
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4Pour 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.
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5Leave mixture, covered, in a warm place to prove for 30 minutes.
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6Knead dough and roll out into a "snake", pinch off bits and form small balls, maybe about the size of golfballs.
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7Heat 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.
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8To 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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