Apple & beer donuts
Prep Time
Cooking Mode
500 mL (2 cups) cup pastry flour
250 mL (1 cup) cup cornmeal
60 mL (¼ cup) cup sugar
15 mL (1 tbsp.) tbsp baking powder
15 mL (1 tbsp.) tbsp ground cinnamon
0.5 mL (⅛ tsp.) tsp salt
250 mL (1 cup) cup blonde or white alcohol-free beer
3 eggs
60 mL (¼ cup) cup melted butter
15 mL (1 tbsp.) tbsp orange zest
45 mL (3 tbsp.) tbsp orange juice
5 mL (1 tsp.) tsp pure vanilla extract
3 apples, diced
Sufficient amount canola oil for frying
To taste icing sugar for dusting
500 mL (2 cups) cup pastry flour
250 mL (1 cup) cup cornmeal
60 mL (¼ cup) cup sugar
15 mL (1 tbsp.) tbsp baking powder
15 mL (1 tbsp.) tbsp ground cinnamon
0.5 mL (⅛ tsp.) tsp salt
250 mL (1 cup) cup blonde or white alcohol-free beer
3 eggs
60 mL (¼ cup) cup melted butter
15 mL (1 tbsp.) tbsp orange zest
45 mL (3 tbsp.) tbsp orange juice
5 mL (1 tsp.) tsp pure vanilla extract
3 apples, diced
Sufficient amount canola oil for frying
To taste icing sugar for dusting
Directions
1In a large bowl, sift together the flour, cornmeal, sugar, baking powder, cinnamon and salt. Set aside.
2In another bowl, whisk together the beer, eggs, butter, orange zest, orange juice, and vanilla. Incorporate the liquid ingredients into the dry ingredients until batter is just moistened. Add the apples.
3Heat a large saucepan filled with 5 cm (2 in.) of oil until an instant read thermometer reads 190°C (375°F).
4Carefully drop heaping tablespoons (15 mL) of batter into hot oil. Fry a few balls at a time until golden brown, about 2 minutes per side.
5Using tongs, carefully remove donuts from oil, place on paper towel to drain, and dust with icing sugar.
6Serve donuts warm, topped with French vanilla ice cream.
7Crunchy and sweet, Cortland apples retain their shape when cooked and give excellent results.
Disclaimer
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Personal Note
Personal Note