Chef's Table

Black & Tan Donut

Taking a English Pale Ale and making it into a raised yeasted donut and coating it with a Chocolate Stout Glaze to re-create a beer cocktail classic, the Black & Tan Donut!

CourseBread, Breakfast, Brunch, Chocolate
CuisineAmerican, Beer Cuisine, British, Vegetarian
Cooking Beer StyleEnglish Pale Ale, English Stout
SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
Food SectionDonut | Doughnuts
Cooking MethodBaking with Beer, Frying
BreweryBeer Advocate

Servings	Prep Time
20dounuts	10minute

Cook Time	Passive Time
6minute	2hour

Servings	Prep Time
20dounuts	10minute

Cook Time	Passive Time
6minute	2hour

Ingredients

Yeast Starter Ingredients:

1/4cup waterwarmed to 105°F | 41°C
3tablespoon yeast, active dry,or one package of White Labs – English Ale Liquid Yeast
2tablespoon Dry Malt Extract (DME)available at Beer, Beer and More Beer

Raised Beer Donut Ingredients:

1cup beer, British Pale Ale,such as Fullers London Pride or other English Pale Ale
1/2cup sugar or DME,available at Beer, Beer and More Beer
2tablespoon dried milk powdersuch as Non Fat Dry Milk Powder, Organic
1teaspoon salt, kosher
1each egg, extra large,at room temperature
1/4cup vegetable shortening,melted
3 3/4 – 4cup flour, all-purpose

Chocolate Stout Glaze Ingredients:

1/2cup Chocolate Stout,such as Young’s Double Chocoalate Stout or other Chocolate Stout
1tablespoon cocoa powder,such as Valrhona Chocolate Cocoa Powder 100% cacao
2cup sugar, powdered
1pinch salt, kosher
1cup malt balls,such as Mars Maltesers, slightly crushed

Instructions

Yeast Starter Directions:

In a pint glass, mix the water, yeast and DME or sugar together to make a wort. Let still for 5 – 10 minutes as the yeast starts to wake up.

Raised Beer Donut Directions:

In the bowl of an electric mixer, add the English Pale Ale, DME or sugar, milk powder, salt, egg and shortening. Add the proofed yeast and mix to combine. Add 3 3/4 cups of flour and mix on low speed till the dough starts to come together. Add flour as needed. The final dough should slightly pull away from the sides of the bowl and still be a little sticky. Let mix for 2 minutes on medium. Transfer the dough to a lightly greased bowl that is about three times the size of the dough ball. Cover with plastic wrap and let sit for 1 1/2 hours to rise. This can also be done a day in advance and placed into a refrigerator. Remove from the fridge 30 minutes before using to warm up.
Punch down the dough and let rise for another 30 minutes. On a lightly floured board, pour the dough out and roll out to a thickness of half an inch. Using a wide-mouth beer goblet, dip the rim in flour and cut rounds out of the dough, making each round as close to the next as possible. Then, using a shot glass, cut a hole in the center of each round. Remove the donuts to a sheet tray and let rise for another 30 – 45 minutes.
Preheat a large Dutch oven half full with rice bran | vegetable oil to 360°F | 182°C. Have a cooling rack placed over a paper towel or a paper bag ready. Place the donut into the hot oil and fry on each side for 2 – 3 minutes. Remove from the oil and drain.

Chocolate Stout Glaze Directions:

In a pie plate, add the beer, cocoa powder, powdered sugar and salt, mixing well to combine. Keep the glaze slightly warmer than room temperature to prevent the glaze from hardening.
Dip the warm donut into the Chocolate Stout Glaze and then into a bowl of crushed malt balls. The malt balls are optional, if you chose not to use them, that is also fine.

Recipe Notes

black-tan-donut-3-300

Beer Donut | Doughnut Variations:

Use the donut recipe, but do not make a donut hole with the shot glass. Instead, fry as you would and drain. Let cool to touch. Using a syringe or pastry bag with a tip, fill with Chocolate Stout pudding to do an inverted Black & Tan. Using a chopstick, make one hole that is halfway up the side of the donut and goes into the center. Fill the hole with the custard or cream.
Substitute the British Pale Ale with a Hefeweizen in the donut, and for the glaze, remove the cocoa, add lemon juice and zest of one lemon, and same beer to get to a glaze consistency. Now you have a Shandy Donut.
Coffee and donuts more your thing? Try using a Coffee Stout in the donut glaze instead.
The Boston Cream Pie: Substitute the Pale Ale with Harpoon IPA. And substitute the Chocolate Stout with Samuel Adams Chocolate Bock. Fill the donut with a Watch City Brewing Co. Hops Explosion IPA custard filling.
Substitute a English Porter for the British Pale Ale and fill the donut with a seedless raspberry jam, creating a Porter Donut with Raspberry Filling.
Change the beer to Rogue Hazelnut Brown and shape the donut into a long rectangle to make a bar donut. Fry as normal. Dip the donut into a maple glaze, and while it’s still fresh, top with fried bacon for the Ultimate Bacon Maple Beer Donut! Maple glaze: 2 cups powdered sugar, 1 tablespoon Rogue Hazelnut Brown, 1/4 cup maple syrup. Mix together to form a smooth, thick paste.