Kilkenny Glazed Doughnuts

St. Patrick's Day always means we break out the Guinness (or, in this case, the Kilkenny Irish Cream Ale) and start baking. I've been on a bit of a donut baking bender lately so I figured making a beer donut would be the perfect thing. I was originally going to use Guinness as that is my go to Irish beer but I saw this lovely new Irish Cream Ale and had to give it a go. 

I think Homer Simpson would be proud of this one. It is probably the lightest and fluffiest donut I've made to date with a hint of the Kilkenny and not as much sweetness as the usual donuts I make. 

I'm filing these ones in the "must make again" pile. I'm thinking of trying it with a good old Canadian beer for Canada Day to see how they stack up!

Kilkenny Glazed Doughnuts

Ingredients

Dough

1/2 cup hot water

4 1/2 tsp yeast

4 - 5 cups flour

1/2 cup sugar

2 tsp salt

1 tsp vanilla

3 eggs

1/2 cup heavy cream

1/2 cup softened butter

1 cup Kilkenny Irish Cream Ale (heated about 1 1/2 minutes in the microwave)

Glaze

3 cups icing sugar

1/2 cup Kilkenny Irish Cream Ale

Oil for frying (about 1 liter) 

Directions

Place hot water and yeast in a small bowl and set aside for 5 minutes to let yeast bloom.

In the bowl of a stand mixer add 4 cups of flour, sugar, and salt. 

Turn the mixer on low and add in the vanilla, eggs, heavy cream, and softened butter. Add in the proofed yeast. Then add in the heated Kilkenny. Turn the mixer to medium speed and mix until dough pulls away from sides of bowl. Add in enough flour so it is not sticky. 

Place dough on floured work surface and knead for about 2 - 3 minutes more. Place into an oiled bowl, cover, and set somewhere warm to rise for an hour. 

After an hour - roll out the dough on a floured work surface to about 1/2 inch thick. Cut with round biscuit or cookie cutters, and then take a smaller round cutter and cut out the center. Reroll the dough scraps for more donuts. Place on parchment paper lined cookie sheets, cover with a clean tea towel, and set somewhere warm to rise for another hour. (NOTE - a handy tip to make things easier: cut your parchment paper into individual squares and it is much easier to lift each donut off the tray and slide it into the oil.) 

At about the 45 minute mark, start heating your oil to cook the donuts in. You want the temperature to be 350 degrees. (If you don't have a deep fryer then a large, deep pot will also work.) 

When oil is ready your donuts should also be risen and ready to deep fry.

Fry 3 or 4 donuts at a time, but don't crowd the pot or it will lower the temperature of the oil too much. It's best to use a thermometer to monitor the temperature of your oil. (Too low and the donuts absorb too much grease, too high and the outside will burn while the inside remains raw.) 350 degrees is where you want to stay. 

Cook for approximately one minute on each side. 

Remove from the oil using a slotted spoon and place on paper towel lined cookie sheets. 

Continue until all donuts are cooked. Let them cool to room temp before applying glaze. 

Prepare glaze - in a mixing bowl, whisk together icing sugar and Kilkenny Ale until smooth. 

Dip the tops of each donut in the glaze...

Then flip and let sit on a tray so the excess glaze can drip off. 

Continue until all donuts are dipped.

They look so glossy.

I can't believe how squishy and light these are. 

The Ale adds a little tang that is a nice contrast to the sweet glaze. 

These also freeze quite well, in case you want to make up a batch ahead of time.

I believe I got about 32 palm-of-your-hand sized donuts from one batch - which is quite a large amount - you could easily half the recipe if you wanted to. (But, really?)

These have earned themselves a top 5 placement on my favorite donuts list. The unique flavor and the amazing texture just can't be beat. Plus... beer + donuts = *fireworks* 

A definite must to celebrate St. Patrick's Day. Sure, they take some time to complete BUT they are totally worth it. 

FYI - If you are going to freeze them: freeze them in a single layer so the glaze doesn't stick them together.