Ale Cake

Let's Cook

1. Step 1.

   In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups (240 grams) sifted all-purpose flour, ⅓ cup (80 grams) superfine sugar, 2 teaspoons baking powder, ½ teaspoon kosher salt, and ½ teaspoon freshly grated nutmeg or ground allspice. Blend on low speed until combined.

2. Step 2.

   Add 2 tablespoons unsalted butter or vegetable shortening at room temperature. Blend on medium-low speed until the mixture resembles coarse sand, about 1 minute.

3. Step 3.

   In a small bowl, combine 1 egg at room temperature, ¼ cup of the ale or hard cider, 2 tablespoons plain yogurt at room temperature, and 1 teaspoon vanilla extract. Whisk until smooth.

4. Step 4.

   With the mixer on medium speed, slowly pour the wet ingredients into the flour mixture. Scrape down the sides of the bowl and mix for 20 seconds.

5. Step 5.

   Add the remaining ¼ cup ale a little at a time, mixing on medium speed, until the batter sticks to the sides of the bowl. The batter should be smooth, thick, and pipeable, similar to moist cookie dough. You may not need all of the ale.

6. Step 6.

   Cover the bowl with plastic wrap and let the batter rest for 15 to 20 minutes at room temperature.

7. Step 7.

   While the batter rests, heat vegetable oil in a deep pot or fryer to 350°F (175°C) for frying.

8. Step 8.

   Pipe and fry the doughnuts as directed for Basic Cake Doughnuts: pipe rings or drop spoonfuls into the hot oil, frying in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.