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Warm the beer slightly in the microwave, sprinkle both yeast packets over top, and stir slightly to combine, set aside for 15 minutes
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Heat milk and butter together in a pan just to the point where the butter is melted, set aside to cool slightly
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Pour the milk/butter mixture into the bowl of a stand mixer fitted with the dough hook
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Add beer/yeast mixture
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Add eggs, vanilla, and salt
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Turn mixer on low and add flour 1 cup at a time until incorporated
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Turn mixer to medium high and beat until dough is smooth and pulls from sides - about 5 minutes
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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
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Roll dough out to about 3//4 inch thick square on a well-floured surface
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Cover a large baking sheet with parchment paper then generously sprinkly with flour and add powdered sugar to a bowl
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Use a biscuit cutter to cut dough into circles and set on prepared baking sheet
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Cover with a clean linen towel and let rise in a warm place for 30 - 45 minutes or until about doubled in size
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Heat oil in a large Dutch oven to 365 degrees
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Carefully and in batches add dough to hot oil and fry for about two minutes on each side
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Remove from oil and set on a wire rack with paper towels underneath to catch drips
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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
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Repeat until all donuts are cooked and coated with powdered sugar