Monday, November 16, 2009

Beer and Food Recipe: Krispy Kreme-Style Doughnuts with Terrapin Imperial Pilsner Glaze

I love food. Hence, why I am fat. But then give me food made with beer? Hello? McFly? How could you not love it!! I'm always on the search for recipes using beer in the ingredients and recently found this one in my issue of Draft Magazine. Here is some background from the magazine on this recipe:

Sometimes referred to as the "Capital of the South," Atlanta hosts the headquarters of Coca-Cola, Home Depot, UPS and, the folks at South City Kitchen might argue, Southern cuisine. If you're wandering the streets of ATL hankering for authentic stone-ground grits, fried green tomatoes or collard greens, the Kitchen's executive chef Chip Ulbrich is the man to find. Ulbrich, who has guest-chefed a dinner at the James Beard House, not only dishes authentic Southern and low-country food, but works to push these traditional styles into the modern age: grilled mahi mahi sits alongside andouille sausage and dirty rice, while traditional dumplings come stuffed with herbed cheddar. Here, Ulbrich fries up a breakfast treat that matches two quintessentially Southern favorites: doughnuts and Terrapin Beer.

Krispy Kreme-Style Doughnuts with Terrapin Imperial Pilsner Glaze

Servings: Makes 12 to 14


1⁄4 cup flat Terrapin All-American Imperial Pilsner
5 cups all-purpose flour
11⁄2 cups lukewarm milk, scalded, then cooled
1⁄2 cup sugar
1⁄3 cup shortening
2 1⁄4-ounce packages yeast
2 eggs
1 teaspoon salt
canola oil for frying
Imperial Pilsner Glaze:
4 to 6 tablespoons warm Terrapin All-
American Imperial Pilsner
2 cups powdered sugar
1⁄3 cup butter
11⁄2 teaspoons vanilla extract



Dissolve yeast in warm water in a 21⁄2-quart bowl. Add milk, sugar, salt, eggs, shortening and 2 cups flour. Beat at low speed for 30 seconds, scraping bowl constantly. Then beat at medium speed for 2 minutes, scraping bowl occasionally.
Stir in remaining flour until smooth. Cover and let rise until doubled, 50 to 60 minutes. Dough is ready if an indentation remains when dough is touched.
Turn dough onto a floured surface; roll around lightly to coat with flour. With a floured rolling pin, gently roll dough 1⁄2-inch thick. Cut with a floured doughnut cutter and place doughnuts on a large tray; cover and let rise until doubled, 30 to 40 minutes.
Heat vegetable oil in a deep fryer to 350 degrees. Slide doughnuts into hot oil with a wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute per side. Remove carefully from oil, being careful not to prick the doughnuts, and drain.
Dip doughnuts into creamy glaze and let set on a rack until cool.

Imperial Pilsner Glaze:

Heat butter until melted, then remove from heat.
Stir in powdered sugar and vanilla until smooth.
Stir in beer, 1 tablespoon at a time, until desired consistency is achieved.

YUM!!! If anyone actually makes this one tell me how it is!


The Beer Buddha


Anonymous said...

I make mine different. I take a swig of the pilsner and a bite of the doughnut, then I shake my head around like a paint shaker until complete. That's the way I roll!


The Beerbuddha said...


Thank you for making my day with that comment! We totally have to get together for a beer!



Anonymous said...

I am going to be at the beer tasting at PCB Wine World on Wednesday. You can buy me a beer there. I hear you get a great discount.


The Beerbuddha said...

Wish I could! I work on wednesdays! My days off are Monday and Tuesday.