Beer and Baking's Jessica Rice used Palmero, a Belgian dubbel from Hangar 24 Craft Brewery to add flavors of dates, rum, spice, caramel and raisins to these perfect doughnut holes.
- 2 cups canola or vegetable oil for frying
- 2 1/4 cup AP Flour
- 1/3 cup sugar
- 1/4 cup milk
- 1/2 cup beer
- 1 Tbsp of baking powder
- 1/2 tsp of ground cinnamon
- 1 egg (slightly beaten)
- 1/4 cup olive oil
- Put the two cups oil in a skinny and tall pot for frying. You want your doughnuts to float and not touch the bottom. Heat to around 350-375°F. If you don’t have a thermometer, you can put a wooden spoon in the oil and it if bubbles, it’s ready.
- Mix the dry ingredients and pour in all the wet ingredients. It’s okay for the batter to be lumpy, you don’t want to over-mix the dough, otherwise the doughnuts will be tough.
- Using two spoons, put the batter into small balls and drop into the hot oil. Fry until golden brown. It should take 2-3 minutes. You want the balls to be small, the size of a quarter. Otherwise if you make the balls too big, the outside will cook faster than the inside and no one wants that.
- Once the doughnuts are ready, remove them from the hot oil and place on a plate with paper towels for draining and cooling.
- After the doughnuts have had a chance to cool down, about 5-10 minutes, you can roll them in powdered sugar or a sugar/cinnamon mixture. I did both options, just for fun.
- The beer gave these doughnuts a wonderful flavor. Not overly sweet and not too savory. Palmero is a Belgian-style dubbel from Hangar 24 Craft Brewery with flavors of dates, rum, spice, caramel and raisins. Perfect to integrate into baking. The dubbel added a fantastic spice character to the doughnuts, which played off the added cinnamon nicely. The outside was ultra crunchy while the inside was cakey and moist. I would totally make these again. They would be so perfect for entertaining a late-night crowd!