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Beer Doughnuts
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Makes 6 regular doughnuts, or 24 miniature doughnuts
1/4 cup butter (see note)
1 cup cake flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon ground nutmeg (fresh ground is best)
1 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons dried buttermilk powder
2 eggs
6 tablespoons amber ale (IPA, India Pale Ale, adds a nice bite)
Powdered sugar
Preheat oven to 375 degrees. Melt butter and let cool. Sift flour, sugar, baking powder, nutmeg, cinnamon, salt and buttermilk powder together in a large mixing bowl.
In a separate bowl, whisk together eggs, melted butter and beer until well-blended.
Grease the doughnut pan (or a muffin pan with 6 miniature Bundt cups) with a generous amount of butter or vegetable shortening. Pour the liquid blend into the dry ingredients all at once, and mix just until blended (do not over-mix, or the doughnuts will be tough).
Fill each doughnut form half-full. Bake on the middle rack for 8 to 9 minutes for miniature doughnuts, 9 to 12 minutes for regular-size doughnuts. The doughnuts should not be browned on top. Remove pan from oven, let cool for a minute, remove from pan and roll in powdered sugar.
Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.
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