IPA Beer Donuts
Adapted from King Arthur Flour, after a recipe by Jon Graber, Brewmaster, Mt. Hood Brewing Co.
prep
time : 30 minutes to one hour
recipe type:
dessert and sweets
ingredients:
1 cup cake flour
1/2 cup white sugar
1 teaspoon baking powder
1/4 teaspoon ground nutmeg (fresh ground is best)
1 teaspoon cinnamon
1/4 teaspoon salt
3 tablespoons dried buttermilk powder
2 large eggs
3 oz. amber ale (IPA adds a nice bite)
4 tablespoons melted butter, cooled
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Preheat oven to 375 F. Melt butter and let cool. Sift all dry ingredients together into large mixing bowl. In a separate bowl, whisk together eggs, melted butter and beer until well-blended. Grease the donut pan with a generous amount of butter or shortening (can also use mini bundt pan). Pour the liquid blend into the dry ingredients all at once, and mix just until blended (do not overmix, or the donuts will be tough). Fill each donut form half full. Bake in the preheated oven in the middle rack for 8-9 minutes for mini donuts, 9-12 minutes for regular size donuts. The donuts should not be browned on top. Remove pan from oven, let cool for a minute, remove from pan and roll in powdered sugar.
Yields 6 regular donuts, or 24 mini donuts.
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