Home Recipes Krispy Kreme-Style Doughnuts with Terrapin Imperial Pilsner Glaze

Krispy Kreme-Style Doughnuts with Terrapin Imperial Pilsner Glaze

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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.

Makes: Makes 12 to 14

  • Doughnuts:
  • 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.


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