Mariah Swan's dessert featuring doughnuts and caramel Guinness glaze.
Yield: 2 dozen doughnuts, each about 2-1/2” in diameter
- 6.75 oz/191 g warm water
- 1 Tbs plus 2 tsp active dry yeast
- 17 oz/482 g all-purpose flour
- 3.5 oz/100 g granulated sugar
- 0.75 oz/21 g nonfat dry milk powder
- 0.25 oz/7 g salt
- 2 large eggs
- 3.5 oz/100 g unsalted butter, softened
- Canola oil, for frying
1. Pour the water into the bowl of an electric mixer. Sprinkle the yeast on top and allow to rest for 5 minutes. Whisk and let stand until bubbly.
2. Meanwhile, combine all the dry ingredients in a small bowl.
3. Once the yeast is bubbly, whisk in the eggs. Pour the dry ingredients on top of the egg mixture and place bowl on the electric mixer fitted with a dough hook. Mix on low speed until a ball begins to form. Switch mixer to medium speed and mix until the dough is smooth and elastic. Add the butter and mix until it is completely emulsified into the dough. The dough should feel supple, not greasy. Transfer the dough to a greased, medium-sized bowl, cover with plastic wrap and place in a warm area. Allow the dough to rise until doubled in size, about 1 1/2 to 2 hours.
4. After the dough has risen, gently deflate it and rewrap. At this point you may chill the dough overnight or allow to double once more at room temperature for immediate use. If you chill overnight, you must allow the dough to come to room temperature before working with it the following day.*
5. Once the dough has gone through 2 rises, turn it out onto a well-floured work surface. Lightly dust the top of the dough with more flour and roll out to ½” thickness. Using a floured dough cutter measuring 2 1/2” in diameter, cut the dough into rounds. Do not reroll. Discard leftover dough scraps.
6. Fill a large, heavy-bottomed pot with canola oil to a depth of 4” to 5”. Heat to 350°F. Once the oil is at the proper temperature, gently drop doughnuts into the oil. Once the tops or the doughnuts are puffed and the bottom is a golden brown, flip them. Allow to fry until you see that the bottoms of the doughnuts have turned golden brown. Carefully remove doughnuts from oil and place on paper towels to drain off excess oil.
*Note: If you make the dough and cut it all in one day, you may keep the cut doughnuts in the refrigerator overnight. Allow to proof at room temperature until they are slightly puffed before using.
Caramel Guinness Glaze:
- 14 oz/400 g granulated sugar
- 4 liq oz/118 ml water
- 4 oz/116 g heavy cream
- 8 liq oz/236 ml Guinness (I prefer Extra Stout) plus extra for adjusting consistency
1. Place the sugar in a medium-sized, heavy bottom saucepot. Add the water and gently mix to combine. If any sugar sticks to the sides of the pot, wash it off with a little more water. The sides of the pot should be completely clean. Place over high heat and bring to a boil. As the sugar cooks, if you note any crystals begin to form on the sides of the pot, wash them down with a pastry brush dipped in ice water. Once the sugar comes to a rolling boil, do not walk away from the pot. Cook the sugar until you begin to see it change color. As the sugar starts to caramelize, you may gently swirl the pot to ensure even cooking. Cook the caramel to a dark amber. You want to burn it slightly to complement the bitterness of the beer.
2. Remove from heat and slowly pour in the cream. Whisk to emulsify. Transfer to a clean container and allow to cool for 15 minutes. Carefully stir in the beer. Check the consistency as it cools and use additional beer to thin the caramel out until it is the consistency of honey when at room temperature. Dip tops of doughnuts in glaze and let stand until set.