My sister-in-law is coming to visit this weekend. She is a PhD student in economics, gorgeous, smart as a whip...and she's a beer drinker. Have you ever heard of a more perfect specimen? :)
Lately her beer of choice has been Moose Drool Brown Ale, so I picked up a sixer for her to throw back while she watches Peter Pan for the 19th time with my two-year-old this weekend (skipped to the mermaid scene, as per the toddler's request).
As for the Moose Drool, it is described on Beeradvocate.com as:
"chocolate brown in color with a creamy texture. A malty beer with just enough hop presence to keep it from being too sweet. The aroma mostly comes from the malt with a hint of spice added by the hops. Moose Drool is brewed with pale, caramel, chocolate, and whole black malts; and Kent Goldings, Liberty, and Willamette hops."
My SIL likes it better out of a can than a bottle. In fact, the new trend is that cans are back in and bottles, not as much. I cracked one open and took a swig to see for myself.
Slluuurrrpp...mmm. Maybe another sip...sluuurrpp. It tasted pretty good after nine long months of beer-free pregnancy. Pretty soon my SIL's six pack was whittled down to a four-pack. Ooopps.
Then I thought I'd make a sweet, hand-held treat to go with the beer, so I poured 3/4 of a cup of Moose Drool into my baked donut recipe.
What I didn't expect was for the batter to smell so incredibly good. There were hints of coffee, chocolate and caramel that my palette didn't register while drinking the beer alone, but were developed by the flour and other ingredients in the donut recipe. Absolutely amazing. I think you will start to see MANY more beer donuts from me.
This was my first ever breakfast of beer and donuts (if you don't count the 3am trip to the new Krispy Kreme shop that opened across town during my junior year of undergrad (#hoku #bob #noel #kevin)) and besides nearly sleeping through my daughter's preschool pick-up time, it was a Wooondeerrfulll day! You'd be amazed how well a brown ale donut takes the edge off of a stressful day. (Eat responsibly, of course.)
Or maybe just make these for dessert instead. Beeradvocate also recommends pairing Moose Drool with barbecue, so I'm bringing these beer donuts to my next outdoor get together.
(Makes a baker's dozen donuts)
Moose Drool Brown Ale Donuts
1 1/2 cups all-purpose flour
2 tbsp cornstarch
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup unsalted butter, room temperature
1/2 cup sugar
1/2 cup packed brown sugar
1 tsp vanilla extract
3/4 cup Moose Drool Brown Ale
Brown Ale Icing
4 cups powdered sugar
2 tsp light corn syrup
1 tsp vanilla extract
pinch of kosher salt
1/4 to 1/3 cup Moose Drool Brown Ale
chocolate sprinkles (optional)
- Preheat oven to 350° F coat your 6-cavity Donut Pan with cooking spray.
- In a large bowl, combine flour, cornstarch, baking powder, baking soda and salt. Whisk to combine and aerate and set aside while you do the next couple of steps.
- Cream together the sugars and butter.
- Stir in the eggs and vanilla until well-blended.
- Fold in the dry ingredients and the beer. Do not overmix to ensure tender donuts.
- Spoon cake batter into the cavities of your donut pan, sweeping stray drops into the cavities.
- Bake for 10-12 minutes or until an inserted toothpick comes out clean. I recommend cooling the donuts in the pan to avoid breaking them while unmolding.
- While donuts are cooling, make the beer icing. Whisk powdered sugar, corn syrup, vanilla and salt and then whisk in beer, a tablespoon at a time until the icing comes together.
- When the donuts have cooled, dip them in icing and top with chocolate sprinkles.