Adding a bit of bubbly to your cake doughnut batter helps make the crumb both lighter and crisper, due to the carbon dioxide and alcohol.
MAKES 8 TO 12 TRADITIONAL DOUGHNUTS OR 25 TO 35 DROP DOUGHNUTS
ACTIVE TIME: 15 MINUTES | READY IN: 40 MINUTES
You Will Need
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, salt, and nutmeg. Blend on low speed. Add the butter and blend on medium-low speed until the mixture resembles coarse sand.
In a small bowl, combine the egg, 1⁄4 cup of the ale, the yogurt, and vanilla. With the mixer on medium speed, slowly pour the wet ingredients into the flour mixture. Scrape down the sides of the bowl and mix for 20 seconds. Add the remaining 1⁄4 cup ale, a little at a time, until the batter sticks to the sides of the bowl. The batter should be smooth, thick, and pipeable, similar to moist cookie dough. You may not need all of the ale. Cover with plastic wrap and let rest for 15 to 20 minutes.
Pipe and fry the doughnuts.