Outrageously good donuts – doughnuts – no matter how you say it!
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.
- 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!!