Domestic beer key to bannock doughnuts

2/20/05

Domestic beer key to bannock doughnuts

By JOHN GIBBONS, Outdoor Tips

Why not try something different with that morning cup of coffee? How about bannock doughnuts with a spin?

The basic ingredients for bannock are simple:

 

1 cup flour

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1 teaspoon baking powder

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¼ teaspoon of salt

 

Usually, you would add water to make a stiff doughnut, but, for bannock doughnuts, you forget the water and use a beer instead.

That’s right, I said beer.

Pour in enough beer to make a stiff dough. Next add

½ teaspoon nutmeg

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½ teaspoon of cinnamon

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3 tablespoons of sugar

 

Make sure you use a domestic beer. The first time I made these doughnuts I used a foreign beer and it resulted in a skunky after-taste to the doughnuts. It should take less than half a can or bottle to make the dough. The domestic beer adds a nice yeast flavor to the doughnuts.

Now pinch off a golf-ball size amount of dough. Roll this into a ball and then flatten it. Poke a hole in the middle of the dough. A cup of bannock will make about six to eight doughnuts. If you add too much liquid, just add some more flour to make a stiff dough.

Next, heat up enough oil in a pot to cover the doughnuts. Better yet, use a deep fryer. In camp, I just use a pot with about four inches of oil in the bottom. Heat the oil to about 350 degrees. Don’t let the oil smoke.

Drop the doughnut into the oil and cook for about two minutes. Turn the doughnuts with a fork and cook on the other side for another two minutes. Pull the doughnuts out with the fork and drop them on a paper towel to absorb any excess oil. There is nothing better then a good bannock doughnut with a hot cup of coffee to begin your morning.

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