Pocono Pabulum for Mind & Body: Chocolate Stout Donuts

Chocolate Stout Donuts

I am sure there are very few guys in this world who do not love both beer and donuts. I know my husband does, so to make this Father's Day special for him, I decided to combine the two and make donuts using beer. Maybe that sounds crazy, but trust me, they were delicious. The dark stout beer gives the chocolate flavor an extra depth and these whole wheat donuts puffed up beautifully and were light, fluffy, and quickly devoured by my hungry family. There is a large amount of organic canola oil in the recipe which gives the donuts that slightly greasy, indulgent flavor that you expect without the unhealthy side affects of deep frying. I especially liked the filled ones using homemade Nutella. I honestly didn't know if they would cook properly but they definitely did and if anything I will just use more filling next time. And of course you could use store bought Nutella or any other nut butter you prefer. And these can even be cooked in muffin tins if you don't have a donut pan, but I always find that making homemade donuts is such a great way to get my kids to eat something healthy while disguising it as a treat. And of course "frosting" and sprinkles always helps it feel like a celebration... which in this case it was. So plan ahead for next Father's Day and make these treats for all the special dads in your life.

Chocolate Stout Donuts

ingredients

1 3/4 C. organic whole wheat pastry flour

3/4 C. organic sugar

2/3 C. dark cocoa powder

1 tsp. baking soda

1/2 tsp. salt

1 C. organic canola oil

3/4 C. dark stout beer

1/2 C. plain organic soy milk (or regular milk)

1/4 C. plain organic Greek yogurt

1 tsp. vanilla

2 organic eggs

1 tsp. organic apple cider vinegar

In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. In a medium bowl, stir together oil, beer, yogurt, vanilla, and eggs, then add to dry ingredients. Stir just until combined, add vinegar, and mix thoroughly. Lightly grease a doughnut pan (or whatever other pan you are using). Fill molds three-quarters full and bake at 375 F until golden brown, about 12 minutes. Makes 24 donuts.*

*or 12 round donuts and six filled donuts baked in 3 inch round mini cake pans. (the filled ones took a few minutes longer to bake)

**in place of beer and yogurt, you could use 3/4 C. organic buttermilk