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1554 Black Ale Doughnuts With Mocha Black Ale Glaz Recipe

Ingredients

How to make it

  • 1554 Black Ale Doughnuts
  • In a small bowl combine the ale, yeast, and brown sugar. Let stand for 10 minutes to activate. Once the yeast is foamy add it into the work bowl of a stand mixer along with the butter, salt, mace, milk powder, egg, and bread flour.
  • Mix the dough with the dough hook on low speed for three minutes. Test the hydration by touching the dough. If the is very wet, and when touched instantly sticks to your fingers, add more flour a tablespoon at a time until the dough feels sticky but only clings slightly to your fingers. If the dough is dry, and not sticky at all, add water a tablespoon at a time until the dough is tacky to the touch. Increase the speed to medium and let the dough mix for 8 minutes.
  • Turn the dough out onto a lightly floured surface and form into a smooth ball. Spray the work bowl with non-stick cooking spray and return the dough to the bowl. Spray the dough with the non-stick cooking spray and cover the bowl with plastic. Allow to proof until doubled in size, about 2 hours.
  • Once risen turn the dough out on a floured work surface and press out any large air bubbles with your palm. Roll out the dough until it is 1/4-inch thick. Cut out the doughnuts and allow to rise, covered, for one hour.
  • While the doughnuts rise prepare the glaze. Combine the gelatin with 1 tablespoon of the Black Ale. Allow to stand 10 minutes to bloom then melt in the microwave for 8 to 10 seconds. Combine the gelatin mixture with the remaining ingredients and whisk until smooth. Cover with plastic until ready to use.
  • Once the doughnuts have risen heat at least three inches of oil in a deep pot, allowing for two inches of space at the top of the pan to prevent overflow, to 355 F. Fry the doughnuts for 45 seconds per side, or until they are golden brown and puffed. Drain on a wire rack and allow to cool for ten minutes before dipping in the glaze.

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choclytcandy Dallas, Dallas

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