Creme Brulee Stout Mascarpone Stuffed Donuts

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 packets Active dry yeast
  • 4 cups Flour
  • 4 cup Powdered sugar
  • 1 tsp Salt
  • 2 tbsp Vanilla

• Oils & Vinegars

  • 1 1 quart bottle Canola oil

• Dairy

  • 5 tbsp Butter
  • 1 stick Butter
  • 8 oz Mascarpone
  • 1 1/2 cups Whole milk

• Beer, Wine & Liquor

  • 5/8 cup Beer

Found on beergirlcooks.com

Directions

• Warm the beer slightly in the microwave, sprinkle both yeast packets over top, and stir slightly to combine, set aside for 15 minutes
• Heat milk and butter together in a pan just to the point where the butter is melted, set aside to cool slightly
• Pour the milk/butter mixture into the bowl of a stand mixer fitted with the dough hook
• Add beer/yeast mixture
• Add eggs, vanilla, and salt
• Turn mixer on low and add flour 1 cup at a time until incorporated
• Turn mixer to medium high and beat until dough is smooth and pulls from sides - about 5 minutes
• Coat a large bowl with oil, add dough, turn to coat all sides, cover with plastic wrap and set aside in a warm place to rise for about an hour or until doubled in size
• Roll dough out to about 3//4 inch thick square on a well-floured surface
• Cover a large baking sheet with parchment paper then generously sprinkly with flour and add powdered sugar to a bowl
• Use a biscuit cutter to cut dough into circles and set on prepared baking sheet
• Cover with a clean linen towel and let rise in a warm place for 30 - 45 minutes or until about doubled in size
• Heat oil in a large Dutch oven to 365 degrees
• Carefully and in batches add dough to hot oil and fry for about two minutes on each side
• Remove from oil and set on a wire rack with paper towels underneath to catch drips
• Let cool for about 1 minute then coat with powdered sugar by dropping it into the bowl and turning to cover all sides, then return to cooling rack
• Repeat until all donuts are cooked and coated with powdered sugar
• Add mascarpone, butter, vanilla to the bowl of a stand mixer fitted with the paddle attachment and mix on low until combined
• Add powdered sugar 1 cup at a time and beat until smooth
• Add beer and mix until combined
• Transfer filling to a pastry bag fitted with a round-holed tip
• Use a paring or other small knife to poke a small hole in the side and to the center of the donuts - careful not to go all the way through - move knife back and forth to make a pocket for the filling
• Stuff the tip of the pastry bag into the donut hole and slowly squirt the filling in, repeating with each donut