rebecca LANDO

Just For The Halibut on the pumpkin donuts I posted earlier

Recipes cooked with beer are straight edge safe, right? I bet Rebecca Lando knows the answer…

  (via adriennes)

So okay, here’s my answer.

Most of the alcohol in the beer will cook off - you won’t get a buzz or anything from eating these donuts, although they will retain a negligible percentage of alcohol. However if you must be completely alcohol free then you should sub out the beer. Don’t sub maple syrup for the beer; it will affect the texture of your donuts and will make them insufferably sweet.

Apple cider would be the most obvious choice although it will make the milk curdle. I’ve seen other baked donut recipes that use about 1/3 - 1/2 cup yogurt instead of milk. A nice thick yogurt (like Greek style) is less likely to curdle from the acid of apple cider.

So I’d experiment with replacing the milk with about 1/2 as much thick whole or 2% yogurt and replace the beer with cider. And don’t heat up the yogurt. Your donuts might be a little heavier in the crumb but they also might come out more like sour cream donuts: thick and rich and moist but not dry or cakey. 

(Source: foodpluswords.com)