IPA Donuts with Coconut Butter

I’ve been itching to make donuts again since I made these.

I saw a recipe for Amber Ale Donuts on Craft Beer the other day and thought it sounded interesting… and brilliant.

I chose a bottle of Sam Adams Latitude 48 IPA from the refrigerator. According to the Sam Adams website, the hops in this beer give it a “powerful citrus and earthy aroma”. Sounded good to me. The rest of the ingredients in the recipe are pretty much pantry staples so these didn’t take long at all to pop in the oven.

{IPA Donuts with Coconut Butter}

adapted from Chef Michelle's Amber Ale Donuts

Ingredients:

• 1 C minus 2 T AP Flour (my substitution for cake flour which I didn’t have)
• 2 T Corn Starch
• 1/2 C Sugar
• 1 t baking powder
• 1/4 t ground nutmeg
• 1 t cinnamon
• 1/4 t salt
• 2 eggs
• 4 T melted butter, cooled
• 3 oz. Latitude 48 IPA
• zest of 1 lemon
• juice of 1/2 of 1 lemon

Preheat oven to 375. Melt butter and let cool. Sift all dry ingredients together into large mixing bowl. In a separate bowl, whisk together eggs, melted butter, beer, lemon juice and zest. Grease donut pan with butter or non-stick spray.

Pour liquid blend into dry mixture. Mix until just blended. Do not over mix or donuts will be tough. Fill each donut half full.

Bake in preheated oven for about 9 minutes. Donuts should not brown on top. Remove pan from oven and let cool.

Top with coconut butter when donuts are cool. Alternatively, you can roll donuts in powdered sugar while they are still warm.

*makes 6 large donuts