beer donuts

Combine the beer and milk, add the yeast and stir to combine.

In a large mixing bowl combine the flours and sugar. Make a well in the centre of the flour mixture and pour in the beer mix. Cover with cling film and rest in a warm place for 45 minutes to enable the yeast to activate.

Add the butter and eggs gradually and mix in a kitchen mixer with a dough hook fitted until you have an elastic, smooth batter.

Cover with cling film and let prove for at least another 30 minutes. The longer you leave it to prove, the lighter and fluffier the mixture will get.

For the cinnamon sugar, combine sugar and cinnamon and set aside until required.

For the ganache, combine the cream and chestnut puree and heat to a simmer. Pour over the chocolate and mix until the chocolate has melted and the mixture completely combined – add more chestnut puree to taste. Fill a piping bag with the mixture and set aside until required.

Pre-heat deep fryer or deep pan to 180˚C.

Deep fry donuts in batches and drain on paper towel. We used a disposable piping bag and scissors to pipe the dough into the oil, but a well-oiled spoon or your hands will also work. They may end up a little misshapen, but they’ll still be delicious. When just cool enough to handle (use a kitchen towel to hold) fill with chestnut ganache, roll in the cinnamon sugar and devour.