Chef's Table

Monk’s Cake Donut

A Trappist Rochefort beer transforms these cake donuts into a delicate, tender Monk’s Cake Donut, a tasty breakfast | brunch treat!

Servings	Prep Time
24donuts	10minute

Cook Time	Passive Time
5minute	2hour

Servings	Prep Time
24donuts	10minute

Cook Time	Passive Time
5minute	2hour

Ingredients

Monk’s Cake Donut Ingredient:

1/4cup butter, unsaltedpreferably European style and organic, at room temperature
1cup sugaravailable at
2each eggs, extra largeat room temperature
1/4cup crème fraîche | Mexican crème | sour cream
4ounce Belgian Strong Dark Alesuch as Rochefort 8 (Green Cap)
1teaspoon vanilla extractpreferably Bourbon based
1/2teaspoon salt, kosher
4cup flour, cakea low protein flour
2teaspoon baking powder
oil,to fry, such as rice bran or vegetable

Orange Cinnamon Glaze Ingredients:

Instructions

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.