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Extract from Doughnuts • By Lara Ferroni • Published by Sasquatch Books

About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
15 mins

Doughnuts
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

Posted by GMC Group Published See GMC Group's 303 projects » © 2019 Lara Ferroni / Sasquatch Books · Reproduced with permission. · Reprinted with permission from Doughnuts © 2018 Lara Ferroni. Published by Sasquatch, RRP £17.99.
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  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    Pipe and fry the doughnuts.

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