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.
Ingredients
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
Directions
- 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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