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.


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 Flour Maine Grains Sifted 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


  1. Heat oil/fat to 370 degrees
  2. Melt butter and chocolate in microwave for 30 seconds or in bain-marie – if using microwave check every 10 seconds and stir.
  3. Combine eggs and sugar till combined.
  4. Add stout, vanilla and choc/butter mixture.
  5. Combine all dry ingredients in a separate bowl.
  6. Add dry to wet 1/3 at a time – when done – refrigerate for 10-20 minutes to help stiffen the dough.
  7. Generously flour your work surface, your hands, cutter and rolling pin.
    gently roll out dough to 1/2″ thickness.
  8. 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!!