Beer Doughnuts with IPA Lemon Curd
Don’t invite me to dinner if you’re looking for normal dinner conversation, it always get’s weird.
I brought my sister to the Elysian press dinner and we ended up telling the story of the time we accidentally killed a 300-pound pig. It was well after my parents moved us from a little California beach town to the middle-of-nowhere-Eastern-Washington to play farm with pigs and an alfalfa field.
It was late summer and we were boy-crazy-middle-school girls who spent the lazy summer afternoon avoiding the heat and trying to convince our boyfriends to have their moms drive them ALL the way out to the farm. Her’s obliged, my didn’t. About the time that her 8th-grade boyfriend wandered through the door, looking like a Doogie Howser era Neil Patrick Harris, we heard an angry-grown-up-scream from the backyard.
As soon as the three of us exited the back door with a full view of the backfield and the pig pen, we knew what it was about. You see (for those of you who DIDN’T grow up on a pig farm), pigs don’t have sweat glands. They need mud or water to cool off during extreme heat in order to not die. It was our job to go out to the pig pen and hose them down every few hours to facilitate the not dying. We forgot. Unfortunately, the biggest hog (the one we named Piggy Smalls), didn’t make it.
Punishment for farm related mistakes is very “punishment fits the crime.” Our penance was to dig a 6-foot deep hole to put the dead pig into (no, we couldn’t butcher and eat him, he’d been dead too long). My sister’s boyfriend with his sidewalks-and-cul-de-sac upbringing looked too shocked to process what was being said. We lived too far away for him to walk home and his mom wouldn’t be back for hours. He was stuck digging a hole for a dead pig with his girlfriend and her little sister. Pretty sure that wasn’t what he’d imagined for the afternoon.
It took us until almost midnight, but we did it. With a series of buckets, a make-shift pulley system, a ladder and three shovels we created a pig-sized grave in one of the empty fields. Piggy Smalls was deposited into said grave via a backhoe. The biggest surprise is that Doogie Howser didn’t flinch. He jumped right in (literally, right into the big hole), helped us out, and even came back over a few weeks later. I’m not sure what happened to that guy, but I can bet that if he was willing to dig a pig hole for an 8th grader, he’s probably making a pretty decent husband for someone.
I say this all to tell you that if you want to have a normal dinner party, with normal conversation, I’m not the guest you should invite. But if you want dead pig stories and doughnuts, I’m your girl. I’ll even bring beer.
- 3 cups (360g) flour
- ¼ cup (58g) granulated sugar
- 1 packet (2 ¼ teaspoon or 7g) rapid rise yeast
- ¾ cup (6oz) wheat beer
- 1 teaspoon (4mL) vanilla
- 2 large egg yolk (room temperature)
- ¼ cup (62mL) heavy cream (room temperature)
- 1 teaspoon (6g) salt
- oil for frying
- 2 cups powdered sugar
- 1 tbs lemon zest
- six egg yolks
- 1 1/4 cup white sugar
- 1 cup fresh squeezed lemon juice (about 6 large lemons)
- ½ cup IPA beer
- 2 tbs cornstarch
- 1/2 cup unsalted butter, cut into cubes
- In the bowl of a stand mixer fitted with a dough hook add the flour, sugar and yeast.
- Add the beer to a microwave safe bowl, microwave on high for 30 seconds, test temperate and repeat until beer reaches between 120F and 130F.
- Add the beer to the stand mixer, mix until most of the flour has been moistened.
- Add the vanilla then the yolks, one at a time. Add the cream, and salt.
- Building up speed, beat on high until the dough comes together and gathers around the blade.
- The dough will be very soft.
- Add dough to a lightly oiled bowl, cover and allow to sit at room temperature for 1 hour or until doubles in size.
- Punch down the dough and knead lightly to remove any air bubbles.
- Add the dough to a lightly floured surface. Pull into a large rectangle about ½ inch thick. Use a 3-inch round cutter to cut out 12 cricles. Allow to rest until doubled in size, about 30 minutes.
- Heat 4-inches of oil in a pot over high heat until the oil reaches 350F on a deep fry thermometer. Adjust heat to maintain that temperature. A few at a time, fry the circles until golden brown on both sides, about 2 minutes.
- Add the lemon zest, lemon juice, beer, sugar, cornstarch, and yolks to a saucepan off heat and whisk until well combined. Add the butter and place the pan over medium/low heat. Whisk until thickened, about 10 minutes. Allow to cool to room temperature. Add to a piping bag (with a metal tip and a pea-sized opening), refrigerate until chilled.
- One at a time make a small slit in the side of the doughnuts.
- Press the metal tip into the side of the doughnuts, pipe the filling into each doughnut adding about 2-3 tablespoons of curd to the center of each doughnut.
- Dust the doughnuts with powdered sugar on both sides.