Chocolate Stout Boston Donuts Recipe

In a large bowl, warm the stout beer and warm milk to about 105-110°F. Whisk in the granulated sugar and sprinkle the yeast over the top. Let stand 5-10 minutes until foamy.

In a separate bowl, whisk together the flour, cocoa powder, and salt.

In a medium bowl, whisk eggs, melted butter, and vanilla until smooth.

Make a well in the dry ingredients and pour in the wet mixture along with the yeast mixture. Stir until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If very sticky, sprinkle with a little more flour as needed.

Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 60-90 minutes.

Punch down the dough. Roll to about 1/2-inch thickness on a lightly floured surface. Cut rounds using a 2.5-inch to 3-inch cutter. Re-roll scraps and cut additional donuts.

Arrange donuts on parchment-lined trays. Cover loosely and let rise again for 25-40 minutes until puffed.

In a deep pot or fryer, heat vegetable oil to 350°F. Fry donuts in batches 60-90 seconds per side until risen and lightly browned. Remove with a slotted spoon and drain on a rack.

Make pastry cream: In a saucepan, heat 2 cups of milk with the 0.5 cup sugar until just simmering.

In a separate bowl, whisk the egg yolks with the remaining 0.5 cup sugar and the cornstarch and salt until smooth.

Gradually whisk hot milk into the yolk mixture to temper, then return the mixture to the saucepan. Cook over medium heat, whisking constantly, until thick and glossy.

Remove from heat and whisk in the butter and vanilla extract until fully incorporated. Transfer to a bowl, cover with plastic wrap touching the surface, and chill until cold.

Fill a piping bag fitted with a small round tip with the chilled pastry cream.

When donuts are completely cool, poke a small hole in the side or make a shallow slit and pipe in 1-2 tablespoons of pastry cream per donut.

For the glaze, place the chocolate chips in a heatproof bowl. In a small saucepan, warm the heavy cream until just before simmering, then pour over the chocolate and let sit 1-2 minutes.

Whisk until smooth, then whisk in vanilla extract and the optional butter until glossy.

Line a rack with parchment. Dip the tops of the filled donuts into the warm chocolate glaze, turning to coat evenly. Return to the rack and let the glaze set.

Serve donuts warm or at room temperature. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 3 days. Reheat briefly in a 325°F oven to freshen if desired.