Beer donuts
4 servings
40 minutes
Beer puffs are a delightful combination of airy dough and appetizing filling. This recipe, born from culinary experiments, features a unique texture: the beer makes the dough especially tender and aromatic. Puffs can be made with various fillings—from fried fish to apples—making them versatile and suitable for any occasion. The crispy golden crust and soft, slightly chewy center create a harmony of flavors. They pair wonderfully with sauces or fresh vegetables and are served hot while their aroma fully reveals its depth. Beer puffs are an excellent choice for cozy home evenings or fun gatherings with friends.
1
This test option is good for filling with fried fish, zucchini, apples, etc. Sift the flour with salt into a bowl, make a well in the center of the flour mound, pour in the egg yolk and sunflower oil. Mix with a wooden spatula, then add beer and mix well until you get a thick, sticky dough.
- Wheat flour: 150 g
- Salt: to taste
- Chicken egg: 1 piece
- Sunflower oil: 1 tablespoon
- Beer: 250 ml
2
Heat vegetable oil in a deep pan to 180 degrees. Before cooking, beat the egg white with salt well and gently fold it into the dough.
- Vegetable oil: 300 ml
- Chicken egg: 1 piece
- Salt: to taste
3
Take a full tablespoon of dough, add the filling you chose, and place everything in the pan. Do everything quickly but carefully. Fry the puffs for 3-5 minutes until they are golden brown. Then drain with paper towels and serve hot.
