Beer Doughnuts with IPA Lemon Curd

• Vegetarian

• Produce

  • 1 tbsp Lemon, zest

• Refrigerated

  • 2 Egg yolk, large
  • 6 Egg yolks

• Condiments

  • 1 cup Lemon juice, Fresh Squeezed

• Baking & Spices

  • 2 tbsp Cornstarch
  • 3 cups Flour
  • 1/4 cup Granulated sugar
  • 2 cups Powdered sugar
  • 1 packet Rapid-rise yeast
  • 1 tsp Salt
  • 1 tsp Vanilla
  • 1 1/4 cup White sugar

• Oils & Vinegars

  • 1 Oil

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/4 cup Heavy cream

• Beer, Wine & Liquor

  • 1/2 cup Ipa beer
  • 3/4 cup Wheat beer

Found on thebeeroness.com

Ingredients

• 3 cups (360g) flour
• ¼ cup (58g) granulated sugar
• 1 packet (2 ¼ teaspoon or 7g) rapid rise yeast
• ¾ cup (6oz) wheat beer
• 1 teaspoon (4mL) vanilla
• 2 large egg yolk (room temperature)
• ¼ cup (62mL) heavy cream (room temperature)
• 1 teaspoon (6g) salt
• oil for frying
• 2 cups powdered sugar
• 1 tbs lemon zest
• six egg yolks
• 1 1/4 cup white sugar
• 1 cup fresh squeezed lemon juice (about 6 large lemons)
• ½ cup IPA beer
• 2 tbs cornstarch
• 1/2 cup unsalted butter, cut into cubes

Directions

• In the bowl of a stand mixer fitted with a dough hook add the flour, sugar and yeast.
• Add the beer to a microwave safe bowl, microwave on high for 30 seconds, test temperate and repeat until beer reaches between 120F and 130F.
• Add the beer to the stand mixer, mix until most of the flour has been moistened.
• Add the vanilla then the yolks, one at a time. Add the cream, and salt.
• Building up speed, beat on high until the dough comes together and gathers around the blade.
• The dough will be very soft.
• Add dough to a lightly oiled bowl, cover and allow to sit at room temperature for 1 hour or until doubles in size.
• Punch down the dough and knead lightly to remove any air bubbles.
• Add the dough to a lightly floured surface. Pull into a large rectangle about ½ inch thick. Use a 3-inch round cutter to cut out 12 cricles. Allow to rest until doubled in size, about 30 minutes.
• Heat 4-inches of oil in a pot over high heat until the oil reaches 350F on a deep fry thermometer. Adjust heat to maintain that temperature. A few at a time, fry the circles until golden brown on both sides, about 2 minutes.
• Add the lemon zest, lemon juice, beer, sugar, cornstarch, and yolks to a saucepan off heat and whisk until well combined. Add the butter and place the pan over medium/low heat. Whisk until thickened, about 10 minutes. Allow to cool to room temperature. Add to a piping bag (with a metal tip and a pea-sized opening), refrigerate until chilled.
• One at a time make a small slit in the side of the doughnuts.
• Press the metal tip into the side of the doughnuts, pipe the filling into each doughnut adding about 2-3 tablespoons of curd to the center of each doughnut.
• Dust the doughnuts with powdered sugar on both sides.