Fruitcake Donuts with Fruitcake Ale
Brewing a fruitcake ale as our 2012 holiday release was a crazy undertaking, so our sharing an off-the-wall recipe for fruitcake donuts shouldn’t come as a surprise. When considering how to include Mouette á Trois in our “Cooking with KARL” series, our first thought was to use the beer in an actual fruitcake, but that felt too easy. Instead, we took a page from the Voodoo Doughnut playbook and created fruitcake donuts. So, if you’re an adventurous type that wants to have fruitcake donuts with your fruitcake ale, try this holiday-inspired beer for breakfast recipe.
1 Cup Sugar
4 tsp Baking Powder
1 ½ tsp Salt
1 tsp Cinnamon
½ tsp Ground Nutmeg
¼ tsp Ground Cloves
½ tsp Orange Zest
¼ cup Dried Cherries, finely chopped
¼ cup Dried Apricots, finely chopped
½ tsp Vanilla Extract
1/3 Cup Unsalted Butter, melted
1 Cup Whole Milk
4 Cups All-purpose Flour
Mouette á Trois Glaze:
½ Cup Unsalted Butter, melted
2 ½ Cups Powdered Sugar
¼ Cup Mouette á Trois, warm
What to do:
1. In a large mixing bowl combine sugar, baking powder, salt, nutmeg, cinnamon, and clove.
2. Add eggs, vanilla, milk, melted butter, orange zest, and chopped fruit and whisk until well combined.
3. Add flour one cup at a time, beating until well blended. Your dough should be sticky but firm enough to handle. Add more flour if necessary.
4. Cover dough and refrigerate for 90 minutes.
5. After dough has chilled, remove it from the refrigerator and place it on a large, well-floured surface. Using a rolling pin, roll dough out to a thickness of about ½”. Cut out circles using a 3 ½” biscuit cutter. For the center, you can use a 1” dough cutter, or a St. Germaine cap like I did.
6. Heat about 1″ of oil to 365F in a deep 3-4 quart metal skillet. Use a frying thermometer, as it is imperative that the temperature remain between 350 and 365F.
7. While your oil heating, make your donut glaze by combining melted butter and warm Mouetta á Trois in a small saucepan over low heat. Slowly add in powdered sugar and whisk until desired consistency is reached. For a thinner glaze, feel free to a couple more tablespoons of beer.
7. Carefully fry donuts in batches of 2-3 in hot oil, flipping them every 30 seconds or so as they cook. After 2-3 minutes, donuts should be golden brown and fully cooked. Remove finished donuts and transfer to a cooling rack over paper towels.
8. Glaze donuts while hot in Mouetta á Trois glaze and return to cooling rack.