Chocolate Stout Doughnuts

Chocolate Stout Doughnuts

Recipe by Jenn Sheridan
Course: Dessert, breakfast

Outrageously good doughnuts!
Developed and introduced at a past Kneading Conference by Jenn Sheridan using Maine Grains and a local stout. Try them as a snack, breakfast treat or desert.


  • 2 tbsp butter

  • 2 oz semi-sweet chocolate chips or chunks

  • 2/3 cups sugar

  • 1 cup stout

  • 1 tsp vanilla

  • 3 1/4 cups Maine Grains Sifted Flour or Pastry Flour

  • 2 tbsp cocoa powder

  • 1 tbsp baking powder 1/4 tsp salt

  • 2 eggs

  • fat/oil for frying use a fryer or deep pot – careful of splatters


  • Heat oil/fat to 370 degrees
  • Melt butter and chocolate in microwave for 30 seconds or in bain-marie – if using microwave check every 10 seconds and stir.
  • Combine eggs and sugar till combined.
  • Add stout, vanilla and choc/butter mixture.
  • Combine all dry ingredients in a separate bowl.
  • Add dry to wet 1/3 at a time – when done – refrigerate for 10-20 minutes to help stiffen the dough.
  • Generously flour your work surface, your hands, cutter and rolling pin.
  • gently roll out dough to 1/2″ thickness.
  • Cut donuts with floured cutter, use a 1″ cutter for donut holes – great for the ‘scraps’ of dough gently place donuts/holes in fryer – CAREFUL of splatters – fry for 45 seconds EACH side, the holes will generally turn themselves.
  • do not overcrowd or overcook – maybe hard to tell since they are dark.
  • Optional Glaze
  • 8 oz powdered sugar and 3-4 tbsp stout (or milk, buttermilk or water) ENJOY!!

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