For a twist on classic old fashioned cider donuts, replace cider with your favorite Deer Creek Malthouse Ale!
Instructions (~12 donuts):
Add the entire contents of the dry mix to a wide bowl. Cut in:
- 2 T (1 oz) cold butter
Pinch the butter with the dry ingredients until the mixture forms a crumb-like consistency. Separately, whisk together:
- 1/2 cup Malthouse Ale (pick your favorite)
- 1/4 cup buttermilk
- 1 egg
Add the wet ingredients to the dry and gently fold together until about 85% of the ingredients are combined. Do not mix. Dust a parchment-lined tray with flour, and scrape the batter out onto the tray. Lightly dust the top of the batter with flour and flatten the dough with your palm to 1/2″ thick. Freeze until firm.
In a gallon or larger heavy-bottomed pot, heat 2 quarts of neutral oil (e.g. canola or sunflower) on a medium-hot setting. Transfer the parchment to a cutting board or turn the dough out entirely onto a lightly floured surface. Cut the dough into about 1 dz 2oz square donuts. If the dough is frozen, let it warm up while testing the oil. Temp the oil at 350F, or if you don’t have a thermometer, fry a test donut. It should take 4-5 minutes, flipping halfway through, to puff and achieve an even deep brown color. Briefly cool and split open; it should have a baked cake texture. If the outside burns before the inside is baked, turn the heat down and wait 5 minutes to proceed.
Transfer the cut dough pieces onto a slotted spoon and into the oil. You may fry several at one time but do not crowd the pot. Cook for about 1 min 30 seconds on one side, flip, cook 1 min 30 seconds longer. Flip 2 more times for a total of about 4-5 min per batch. Remove with a slotted spoon and place on a rack or paper towel-lined tray to drain and cool.
- 1/2 c sugar
- 1 tsp cinnamon
- 1 tsp ground ginger or nutmeg
- 1/4 tsp salt
Toss in the spiced sugar and enjoy with coffee or hot cider.