Maple Doughnuts with Chocolate Stout Glaze


Let me begin by saying these doughnuts were all Robert's idea, and it is such a good flavor combination.  He's about to be traveling on and off for work over the next month, so once this idea popped in his head I knew we had to try it out right away.  It's just never as fun to bake without my resident taste tester around.

Since we both really enjoy trying new beer it's fun to add it into new recipes, especially ones with chocolate.   Chocolate stout is actually not a beer I would ever drink on its own, but mixed into a glaze?  Yes please.  Once I began baking I decided to make these doughnuts a bit larger, making one batch of six so they would be more like little cakes.  You could easily spread the batter into two batches and have slightly smaller doughnuts if desired. 

Maple Doughnuts
makes 6 large doughnuts, or 12 smaller 

1 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons cinnamon
6 oz. non-fat greek yogurt
2 tablespoons butter, melted
1 egg
2 teaspoons lemon juice
2 1/2 teaspoons maple syrup

Preheat oven to 400°.  In a large mixing bowl combine flour, baking powder, baking soda, sugar, salt and cinnamon. In another bowl combine greek yogurt, butter, egg, maple syrup and lemon juice.  Fold into the dry mixture until combined.  Pour the batter into a greased doughnut pan and bake for 10-12 minutes until golden brown.  Remove doughnuts from pan and place on wire cooling rack until you're ready to glaze. 

Chocolate Stout Glaze
3 oz. dark chocolate
1/4 cup light cream
about 1/8 cup chocolate stout beer

Over low heat, stir dark chocolate constantly until it begins to melt.  Pour in the cream and beer and continue mixing until combined and the glaze is thickened, about 4 minutes.  Remove from heat and let cool for 20 minutes.  One by one, dip the doughnuts into the glaze.  Once the glaze has set on the doughnuts, dip them each one more time.  Serve immediately.  Extra glaze can be refrigerated in a sealed container or jar for one week.