Creme Brulee Stout Mascarpone Stuffed Donuts
I wanted a White Christmas.
So I fried up some beer donuts and made it snow.
Now, I’m not going to blow smoke up you dress and tell you that these are not high maintenance because they are. They are some time consuming donuts for sure, but they are by no means complicated. Of course, I found it highly necessary to put beer in the donuts and the mascarpone filling.
It is the holidays after all!
There are currently about 180 breweries open in North Carolina, so I normally buy, drink, and cook with local (mostly Charlotte) beer. I like supporting local businesses and some of them I’m lucky enough to call friends, but sometimes I find something in a bottle shop that I can’t live without. I love love love this seasonal Creme Brulee Stout from Southern Tier. If you can get your hands on some you should buy it all and hoard it for yourself like I do. I made these brownies and this ice cream with it and it’s so good. If you can’t get this beer where you are, that’s really a bummer, but you could use a porter or stout that’s on the sweeter/heavy vanilla side and they will be a similar flavor and texture.
I hope you all have a very happy and hoppy holiday! 🙂
- 1 1/2 cups whole milk
- 5 tablespoons butter
- 2 packets active dry yeast
- 1/2 cup warm beer
- 2 eggs, lightly beaten
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 4 - 4 1/2 cups flour
- 1 cup powdered sugar
- 1 quart bottle of canola oil for frying
- 8 ounces mascarpone
- 1 stick butter
- 3 cups powdered sugar
- 1 tablespoon vanilla extract
- 2 tablespoons beer
- Warm the beer slightly in the microwave, sprinkle both yeast packets over top, and stir slightly to combine, set aside for 15 minutes
- Heat milk and butter together in a pan just to the point where the butter is melted, set aside to cool slightly
- Pour the milk/butter mixture into the bowl of a stand mixer fitted with the dough hook
- Add beer/yeast mixture
- Add eggs, vanilla, and salt
- Turn mixer on low and add flour 1 cup at a time until incorporated
- Turn mixer to medium high and beat until dough is smooth and pulls from sides - about 5 minutes
- Coat a large bowl with oil, add dough, turn to coat all sides, cover with plastic wrap and set aside in a warm place to rise for about an hour or until doubled in size
- Roll dough out to about 3//4 inch thick square on a well-floured surface
- Cover a large baking sheet with parchment paper then generously sprinkly with flour and add powdered sugar to a bowl
- Use a biscuit cutter to cut dough into circles and set on prepared baking sheet
- Cover with a clean linen towel and let rise in a warm place for 30 - 45 minutes or until about doubled in size
- Heat oil in a large Dutch oven to 365 degrees
- Carefully and in batches add dough to hot oil and fry for about two minutes on each side
- Remove from oil and set on a wire rack with paper towels underneath to catch drips
- Let cool for about 1 minute then coat with powdered sugar by dropping it into the bowl and turning to cover all sides, then return to cooling rack
- Repeat until all donuts are cooked and coated with powdered sugar
- Add mascarpone, butter, vanilla to the bowl of a stand mixer fitted with the paddle attachment and mix on low until combined
- Add powdered sugar 1 cup at a time and beat until smooth
- Add beer and mix until combined
- Transfer filling to a pastry bag fitted with a round-holed tip
- Use a paring or other small knife to poke a small hole in the side and to the center of the donuts - careful not to go all the way through - move knife back and forth to make a pocket for the filling
- Stuff the tip of the pastry bag into the donut hole and slowly squirt the filling in, repeating with each donut
- I used a 3 7/8 inch/9mm biscuit cutter because it was the biggest one I have and I ended up with about 9 donuts. The amount will vary according to the size of the cutter you use.
- Don’t be worried if your donuts don’t look real thick after you cut them and let them rise again. They will puff up like nobody’s business when you drop them in the hot oil
- Cream cheese could be substituted for the mascarpone
- I used Creme Brulee Stout from Southern Tier Brewing Company, but if you can’t find it a winter ale, stout, or porter that’s very vanilla forward and on the sweeter side will work here.