Hops Donuts with Lemon Curd Glaze

Not everyone loves the herbal, bitter flavor of hops, but those who do go hoppin’ mad for it.  I once waited in an hour-long line with a hopped up crowd of hoppy beer enthusiasts to try a special release of Bell’s Hopslam Ale and saw firsthand the extent of hop fandom.  Although we rarely see hops used outside of beer-making, the flower can be used as tea or as a flavor in a variety of dishes (I’ll share some ideas at the end of this post).  My hops donuts not only contain hops, but they are also sweetened with barley malt to give them more of a beer flavor.  The donuts themselves, as you might imagine, were more fragrant and bitter than most you’ve tried, but once topped with a sweet lemon curd glaze, the balance was lovely and soul-satisfying.

Saving Some Money

Hops Donuts with Lemon Curd Glaze Recipe

The recipe for these hops donuts is adapted from Martha Stewart’s Cinnamon Honey Donuts with Raspberry Jam.

If you've tried this recipe, please RATE THE RECIPE and leave a comment below!

5 from 1 vote

Print

Hops Donuts with Lemon Curd Glaze

My hops donuts not only contain hops, but they are also sweetened with barley malt to give them more of a beer flavor.  The donuts themselves, as you might imagine, were more fragrant and bitter than most you've tried, but once topped with a sweet lemon curd glaze, the balance was lovely and soul-satisfying.

Course Dessert

Cuisine American

Keyword dessert, game day recipes, party recipes

Prep Time 1 hour 30 minutes

Cook Time 20 minutes

Total Time 1 hour 50 minutes

Servings 16 small donuts

Calories 113 kcal

Ingredients

Donut Ingredients

• 1/2 cup milk
• 3 tablespoons hops
• 1 teaspoon active dry yeast
• 2 tablespoons warm water
• 2 tablespoons barley malt
• 1 large egg lightly beaten
• 1 tablespoon peanut oil + another 3 cups or so for fry oil
• 1/2 teaspoon salt
• 2 cups all-purpose flour

Lemon Curd Glaze Ingredients

• 1/4 cup lemon curd
• 1/2 cup powdered sugar

US Customary - Metric

Instructions

Donut Instructions

1. In a small saucepan, bring milk and hops to a boil.
2. Remove from the heat and cover for fifteen minutes.
3. Strain the mixture to remove the hops. Don't worry if you lose some of the milk with the hops. This is expected.
4. In a medium-sized bowl, combine yeast with warm water and let sit until foamy, about 5 minutes.
5. Whisk in barley malt, egg, 1/3 cup of hoppy milk (if you don't have enough, you can add some plain milk), and peanut oil.
6. Stir in salt and flour until dough is smooth.
7. Transfer to a lightly oiled bowl, cover, and set in a warm place until doubled in size, about 1 1/2 hours.
8. Turn out dough onto a lightly floured board and knead four or five times.
9. Roll dough to a roughly 10 inch square about 1/4 inch thick.
10. Use a pizza cutter to cut into 2 1/2 by 2 1/2 inch squares and transfer to a parchment- or silpat-lined cookie sheet.
11. Let rest in a warm place for about 20 minutes.
12. Fry in small batches at 360 F in a saucepan or deep fryer until both sides are golden brown, flipping mid-way through frying (about 90 seconds in).
13. Transfer to a paper-towel-lined baking sheet to remove some of the excess oil.

Lemon Curd Glaze

1. Mix lemon curd and powdered sugar in a small bowl until smooth.
2. Spread over warm (not piping hot) donuts.

Recipes Using Hops

If you buy a one pound bag of hops to make hops donuts, you’ll have most of the bag left over.  If you don’t want to make beer, here are some ideas for you:

• Hops tea
• Hops lemonade
• Hops brownies
• Hops ice cream
• Hops churros
• Hopped-Up bruschetta
• Salmon with hops Bearnaise