Makes 24 Donut Holes
Donut Holes:
1 cup bread flour
3 tbsp powdered sugar
2 eggs
1/8 tsp active dry yeast
10 tbsp salted butter, chilled and cubed
1-quart neutral oil (for frying)
Maple Lager Glaze:
½ cup Sugarbush Maple Lager
½ cup maple syrup
2 tbsp salted butter, chilled and cubed
1 ½ cups powdered sugar
Donut Holes:
1. Add flour, powdered sugar, eggs, and yeast to the bowl of a stand mixer fitted with a dough hook attachment. Turn mixer on low and mix well until all ingredients are combined, about 2 minutes. Increase mixer to medium and add butter 1 cube at a time until dough is smooth and all ingredients are well-incorporated, about 8 minutes.
2. Remove bowl and cover in plastic wrap to proof and double in size, about 2 hours. After proofing, place bowl in refrigerator until cold, about 3 hours.
3. Remove dough from bowl and evenly roll out dough to ½-inch thickness on a piece of parchment paper. Cut dough into 2 dozen 1 to 1 ½-inch rounds, placing and evenly spacing each round on a greased baking sheet. Cover with plastic wrap and proof donut holes at room temperature until they double in size, about 1 hour. After proofing, place baking sheet in refrigerator until ready to fry.
4. Heat oil to 350°F in a medium saucepan or Dutch oven. Working in batches if necessary, fry donut holes until golden brown, about 4 minutes. Drain on a wire rack or paper towel-lined baking sheet until cool.
Maple Lager Glaze:
1. Combine Sugarbush Maple Lager and maple syrup in a small saucepan and bring to a simmer for 2 minutes.
2. Transfer contents to a large mixing bowl. Add butter and whisk until melted. Chill in refrigerator until room temperature, about 1 hour.
3. Gradually add powdered sugar to mixing bowl ¼ cup at a time, whisking until smooth. Alternatively, use a food processor, blender, immersion blender, or hand mixer to incorporate the sugar. Dip cool donut holes in glaze, allowing glazed donuts to rest 5 minutes before serving.