makes 6 donuts
For the donuts:
3/4 cup unbleached all-purpose flour
1/4 cup unsweetened cocoa powder, sifted
1/3 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon kosher salt
2 tablespoons Greek yogurt
1/4 cup organic skim milk
1 egg
3 tablespoons canola or vegetable oil
1/2 teaspoon vanilla extract
1/4 cup Crème Brûlée stout beer
For the chocolate stout glaze:
1 1/4 cup powdered sugar, sifted
3 tablespoons unsweetened cocoa powder, sifted
pinch of salt
3 to 4 tablespoons organic skim milk
2 teaspoons Crème Brûlée stout beer
colored sprinkles
1. Preheat the oven to 350 degrees. Spray a donut pan with cooking spray and set aside.
2. Whisk together the dry ingredients.
3. In a separate bowl, whisk together the yogurt, milk, egg, oil, and vanilla extract. Stir until smooth. Add the wet ingredients into the dry ingredients and stir until smooth. Stir in the Crème Brûlée stout beer.
4. Carefully spoon the donut batter into the prepared baking pan. Fill each cavity about 3/4 full.
5. Bake for 9-12 minutes, or until the donuts just spring back when touched.
6. Let the donuts cool in the pan for 5 minutes, then remove them from the pan and let cool completely.
7. While the donuts are cooling, make the glaze: In a medium bowl, whisk together the powdered sugar, cocoa powder, salt, milk, and stout beer. Continue stirring until the mixture is smooth.
8. Use the glaze immediately to coat the top of each donut. Decorate with sprinkles.
9. Donuts are best eaten immediately or within a couple of days.