Monk’s Cake Donut
A cake style donut, has a wonderful delicate texture and crumb, moist on the inside and a tender yet crisp crust. These cake donuts are flavored with a beer made in a Belgian Monastery, called Abbaye Notre-Dame de Saint-Remy – Rochefort. Rochefort 8 (Green Cap) is a complex brew with flavors of dried fig, prune, raisin, with a rum like caramel, that adds to the intensity of this 9.2% ABV beer. This was the inspiration for these Monk’s Cake Donut. To complement the rich and satisfying flavors in this brew, I add a Orange Cinnamon Glaze, that brightens the dried fruit essence found in the beer, that contribute to most of the flavors found in this Beer Donut | Doughnut.
Makes: 2 dozen donut | doughnuts
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | May 2009 | Issue #28
| Servings | Prep Time |
| 24 donuts | 10 minute |
| Cook Time | Passive Time |
| 5 minute | 2 hour |
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A Trappist Rochefort beer transforms these cake donuts into a delicate, tender Monk’s Cake Donut, a tasty breakfast | brunch treat!
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- 1/4 cup butter, unsalted preferably European style and organic, at room temperature
- 1 cup sugar available at
- 2 each eggs, extra large at room temperature
- 1/4 cup crème fraîche | Mexican crème | sour cream
- 4 ounce Belgian Strong Dark Ale such as Rochefort 8 (Green Cap)
- 1 teaspoon vanilla extract preferably Bourbon based
- 1/2 teaspoon salt, kosher
- 4 cup flour, cake a low protein flour
- 2 teaspoon baking powder
- oil, to fry, such as rice bran or vegetable
- 1 teaspoon orange zest, grated on a microplane
- 1/2 teaspoon cinnamon, Ceylon, ground
- 2 cup sugar, powdered
- 1/4 cup milk, whole preferably organic
- In the bowl of an electric mixer, using a paddle attachment, add the butter and sugar; beat on high speed until the butter is light and fluffy, about 3 minutes. Stop and scrape down the sides a few times. Add eggs, one at a time, until fully combined. Then add the crème fraîche | Mexican crème | sour cream, then Belgian Strong Dark Ale, vanilla and salt; mix to combine. Add the cake flour and baking powder; mix on low just until the batter is formed. Remove the paddle, cover the bowl and refrigerate the batter for at least 2 hours or overnight.
- On a lightly floured surface, roll out the donut batter to 1/3 of an inch thick. Use a large cookie cutter, donut cutter or Rochefort goblet to cut the donut shape. Use a shot glass to make a center hole.
- Add the donut to a 360°F | 182°C pot of oil and fry for 2 – 3 minutes on each side until golden brown. Drain on a cooling rack over paper towels | paper bags. Dip the hot donut into the glaze and enjoy.
- For the glaze, in a small bowl, mix together the orange zest, cinnamon, sugar and milk until there are no lumps. Set aside for dipping donuts.
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