Print

Creme Brulee Stout Mascarpone Stuffed Donuts

Ingredients

For the Donuts

  • 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

For the Filling

  • 8 ounces mascarpone
  • 1 stick butter
  • 3 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 2 tablespoons beer

Instructions

For the Donuts

  1. Warm the beer slightly in the microwave, sprinkle both yeast packets over top, and stir slightly to combine, set aside for 15 minutes
  2. Heat milk and butter together in a pan just to the point where the butter is melted, set aside to cool slightly
  3. Pour the milk/butter mixture into the bowl of a stand mixer fitted with the dough hook
  4. Add beer/yeast mixture
  5. Add eggs, vanilla, and salt
  6. Turn mixer on low and add flour 1 cup at a time until incorporated
  7. Turn mixer to medium high and beat until dough is smooth and pulls from sides - about 5 minutes
  8. 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
  9. Roll dough out to about 3//4 inch thick square on a well-floured surface
  10. Cover a large baking sheet with parchment paper then generously sprinkly with flour and add powdered sugar to a bowl
  11. Use a biscuit cutter to cut dough into circles and set on prepared baking sheet
  12. Cover with a clean linen towel and let rise in a warm place for 30 - 45 minutes or until about doubled in size
  13. Heat oil in a large Dutch oven to 365 degrees
  14. Carefully and in batches add dough to hot oil and fry for about two minutes on each side
  15. Remove from oil and set on a wire rack with paper towels underneath to catch drips
  16. 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
  17. Repeat until all donuts are cooked and coated with powdered sugar

For the Filling

  1. Add mascarpone, butter, vanilla to the bowl of a stand mixer fitted with the paddle attachment and mix on low until combined
  2. Add powdered sugar 1 cup at a time and beat until smooth
  3. Add beer and mix until combined
  4. Transfer filling to a pastry bag fitted with a round-holed tip
  5. 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
  6. Stuff the tip of the pastry bag into the donut hole and slowly squirt the filling in, repeating with each donut