White Claw Donuts

Quarantining gives you time at home you don’t usually have. What does one do with unforeseen extra time? I drink and experiment. So after living each day of the last week from Croixs to Claws, here is the result: a White Claw cake donut, perfect for coffee dunking and a way to legitimize consuming Claws before 9am. Can’t drink all day if you don’t start in the morning!

white claw donuts

White Claw Donuts

Makes about 16 donuts, depending on size

For the donuts:

2 cups cake flour

1 ½ cups all purp flour (can do all all purp if you need)

¾ cup sugar

1 tsp baking soda

2 tsp baking powder

1 tsp salt

½ tsp cinnamon 

¾ cup milk

2 eggs

¼ cup melted butter

2 TB White Claw, I use Black Cherry but I bet Raspberry would be good too

1 TB white vinegar 

3 inch and 1 inch cookie cutters

Veg oil for frying

For the glaze:

1¼ cups confectioners sugar 

2 TB milk 

¼ cup White Claw 

Make the donuts: in a bowl combine the flours, sugar, baking soda and powder, cinn and salt. In another bowl vigorously whisk milk, eggs, butter, vinegar and Claw. Gradually add the dry ingredients into the wet, whisking to incorporate, until you have a sticky dough. Turn the dough out onto a lightly floured surface and knead a few times. Press dough into a rectangle about ½ inch thick. Cut out donuts by placing the 3 inch cutter down with the 1 inch at the center of it. Donut shaped duh. Repeat until you have used up all the dough. 

Note: you can work the dough from the center of the donuts back in or you can make lil donut holes. 

Make the glaze: in a small saucepan over med-low heat combine the icing sugar, milk and White Claw. Simmer the glaze for two minutes and then turn the heat to low. You’re just trying to keep it warm so it stays liquidy. Whisk occasionally. 

Fry the donuts: heat about ½ inch of vegetable oil over medium heat in a cast iron skillet. It will take about 5 mins to heat up. Test to make sure it’s hot by tossing a tiny bit of leftover dough into the oil: if it starts to bubble, fry and float – you’re ready to go. Fry the donuts working in small batches, two or three at a time, being very careful of the hot oil. Place each donut in the oil, fry for approx. 2 mins, then flip it over and fry for about 1 ½ mins more. You are looking for a deep golden brown color. Transfer to a paper towel lined plate to drain excess oil.

While the donuts are still hot, dip them in the hot glaze. Dunk one side, then flip and dunk the other straight in the saucepan. Then place donuts on a cooling rack. Go through all the donuts once, then repeat the process again. 

These donuts are best enjoyed immediately. After about a day they can dry out a little.

Cheers betches!