You’ll be drunk in love with these hops-infused donuts. Not a fan of the bitter flower? You might appreciate the addition of barley malt, which tones down the hops with its smooth, sweet finish. The shot of citrus in the sugary lemon glaze is a nice finishing touch. Whether you savor this soul-satisfying dessert with your morning coffee or after a long, hard day at work, please enjoy responsibly.
Hops Donuts with Lemon Glaze
Recipe courtesy of Cupcake Project
Makes 16 small donuts
- In a small saucepan, bring milk and hops to a boil.
- Remove from heat and cover for 15 minutes.
- Strain mixture to remove hops. It’s okay if you lose some of the milk with the hops.
- In a medium bowl, combine yeast and warm water. Let sit until foamy, about 5 minutes.
- Whisk in barley malt, egg, 1/3 cup of hoppy milk mixture and peanut oil.
- Stir in salt and flour until dough becomes smooth.
- Transfer to a lightly oiled bowl, cover and set in a warm place to double in size, about 1 ½ hours.
- Place dough on lightly floured surface and knead 4-5 times.
- Roll dough into a 10-inch square, about 1/4 –inch thick.
- Use a pizza cutter to cut into 2 ½” x 2 1/2” squares. Transfer to a parchment-lined cookie sheet.
- Let the dough rest in a warm place for about 20 minutes.
- In a large saucepan or deep fryer, heat 3 cups peanut oil to about 360F.
- Fry donuts in small batches, until both sides are golden brown. Flip mid-way through frying, about 90 seconds in.
- Transfer fried donuts to a paper-towel-lined baking sheet to remove excess oil. Let cool slightly while you make the glaze.
- In a small bowl, mix lemon curd and powdered sugar until smooth.
- Spread over still-warm donuts and enjoy!