Recipe by Chip Ulbrich
Serves: 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.