Maple-and-Beer-Glazed Doughnuts

    Maple-and-Beer Glazed Doughnuts

    For milder beer flavor, brush hot beer doughnuts in melted butter and toss in a brown bag with lots of cinnamon sugar before topping with maple glaze. 

    Maple-and-Beer Glazed Doughnuts
    Write a review
    1. ½ cup (115 grams) unsalted butter, melted
    2. ½ cup (120 grams) firmly packed light brown sugar
    3. ¼ cup (46 grams) granulated sugar
    4. 2 large eggs
    5. 2 teaspoons vanilla extract
    6. 2¼ cups (315 grams) all-purpose flour
    7. 1½ teaspoons (6 grams) baking powder
    8. ¾ teaspoon (4.5 grams) kosher salt
    9. ¾ teaspoon (1.5 grams) ground cinnamon
    10. ¼ teaspoon (1.5 grams) baking soda
    11. ¾ cup room temperature Oktoberfest or dunkel beer
    1. Makes ¾ cup
    2. ½ cup maple syrup
    3. ½ cup Oktoberfest or dunkel beer
    4. 1 tablespoon (15 grams) cold unsalted butter
    5. ¾ cup (108 grams) sifted confectioners’ sugar
    1. Preheat oven to 425°. Spray 2 (6-cup) doughnut pans with cooking spray.
    2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
    3. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture alternately with beer, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter into prepared pans (cups will be full).
    4. Bake until a wooden pick inserted in center comes out clean, 8 to 10 minutes. Let cool in pans for 5 minutes. Remove from pans, and let cool 5 minutes more on a wire rack. Dip doughnuts in Maple-Beer Glaze.
    1. In a medium saucepan, heat maple syrup and beer over medium heat until reduced to ½ cup, 15 to 20 minutes. Pour into a medium bowl. Whisk in cold butter, and let cool for 20 minutes. Whisk in confectioners’ sugar until smooth. Use immediately.
    Bake from Scratch
    Photography by Matt Armendariz | Recipe Development and Food Styling by Marian Cooper Cairns

    Read the whole article in Bake From Scratch Fall 2016.


    Previous articlePumpkin Cake with Browned Butter Streusel
    Next articleCocoa-Stout Cake with Malted Buttercream


    Please enter your comment!
    Please enter your name here

    This site uses Akismet to reduce spam. Learn how your comment data is processed.