Hops Donuts with Lemon Curd Glaze
Hops Donuts with Lemon Curd Glaze is a morn meal that serves 16. One portion of this dish contains around 3g of protein, 2g of fat, and a total of 109 calories. For 14 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 76 people were impressed by this recipe. A mixture of flour, barley, hops, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Cup Cake Project. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 22%, this dish is not so awesome. Users who liked this recipe also liked Lemon Curd Glaze, Cod Fillets With an Asian Lemon Curd Glaze, and Lemon Coconut Donuts with Lemon Glaze.
Servings: 16
Ingredients:
1 teaspoon active dry yeast
2 tablespoons barley malt
1 large egg, lightly beaten
2 cups all-purpose flour
1/4 cup lemon curd
1/2 cup milk
1 tablespoon peanut oil + another 3 cups or so for fry oil
1/2 cup powdered sugar
1/2 teaspoon salt
2 tablespoons warm water
3 tablespoons hops
Equipment:
sauce pan
bowl
whisk
baking sheet
pizza cutter
deep fryer
Cooking instruction summary:
In a small saucepan, bring milk and hops to a boil.Remove from the heat and cover for fifteen minutes.Strain the mixture to remove the hops. Don't worry if you lose some of the milk with the hops. This is expected.In a medium-sized bowl, combine yeast with warm water and let sit until foamy, about 5 minutes.Whisk in barley malt, egg, 1/3 cup of hoppy milk (if you don't have enough, you can add some plain milk), and peanut oil.Stir in salt and flour until dough is smooth.Transfer to a lightly oiled bowl, cover, and set in a warm place until doubled in size, about 1 1/2 hours.Turn out dough onto a lightly floured board and knead four or five times.Roll dough to a roughly 10 inch square about 1/4 inch thick. Use a pizza cutter to cut into 2 1/2 by 2 1/2 inch squares and transfer to a parchment- or silpat-lined cookie sheet.Let rest in a warm place for about 20 minutes.Fry in small batches at 360 F in a saucepan or deep fryer until both sides are golden brown, flipping mid-way through frying (about 90 seconds in).Transfer to a paper-towel-lined baking sheet to remove some of the excess oil.Mix lemon curd and powdered sugar in a small bowl until smooth.Spread over warm (not piping hot) donuts.
Step by step:
1. In a small saucepan, bring milk and hops to a boil.
2. Remove from the heat and cover for fifteen minutes.Strain the mixture to remove the hops. Don't worry if you lose some of the milk with the hops. This is expected.In a medium-sized bowl, combine yeast with warm water and let sit until foamy, about 5 minutes.
3. Whisk in barley malt, egg, 1/3 cup of hoppy milk (if you don't have enough, you can add some plain milk), and peanut oil.Stir in salt and flour until dough is smooth.
4. Transfer to a lightly oiled bowl, cover, and set in a warm place until doubled in size, about 1 1/2 hours.Turn out dough onto a lightly floured board and knead four or five times.
5. Roll dough to a roughly 10 inch square about 1/4 inch thick. Use a pizza cutter to cut into 2 1/2 by 2 1/2 inch squares and transfer to a parchment- or silpat-lined cookie sheet.
6. Let rest in a warm place for about 20 minutes.Fry in small batches at 360 F in a saucepan or deep fryer until both sides are golden brown, flipping mid-way through frying (about 90 seconds in).
7. Transfer to a paper-towel-lined baking sheet to remove some of the excess oil.
8. Mix lemon curd and powdered sugar in a small bowl until smooth.
9. Spread over warm (not piping hot) donuts.
Nutrition Information:
covered percent of daily need
