Sugarbush Donut Holes with Maple Lager Glaze

Sugarbush Donut Holes with Maple Lager Glaze

Makes 24 Donut Holes

Ingredients

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

 

 

Directions

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.