Drink more. Feel better. Isn’t that the theory?
Ebenezer Cobham Brewer wrote in the Dictionary of Phrase and Fable (1898): “In Scotland it is a popular belief that a few hairs of the dog that bit you applied to the wound will prevent evil consequences. Applied to drinks, it means, if overnight you have indulged too freely, take a glass of the same wine within 24 hours to soothe the nerves. ‘If this dog do you bite, soon as out of your bed, take a hair of the tail the next day.'”
For those of you who value the sanctity of St. Patrick’s Day, i.e. the American St. Patrick’s Day of reappropriated Jameson, Guinness and general shenanigans, this donut is your “hair of the dog” (though in an appealing, palatable way). With St. Patrick’s Day falling on a Tuesday this year, the calendar has betrayed you revelers. Depending on whether you partook in weekend celebrations, or hold the 17th to be the true day of commemoration, this donut will either nurse you back to health or kick off your merriment.
Inspired by another hair-of-the-dog remedy, the Irish Coffee, this powdered sugar donut hides a Jameson-laced, coffee custard, and it’s not for the faint of heart. Steer clear of kids, coworkers and bosses, and slip away on St. Patrick’s Day morning. Enjoy this boozy breakfast with a (spiked) coffee and cure what ails you (or brace yourself for what will ail you).
Happy March & Happy St. Patrick’s Day!
Gluten-Free Brown Rice Donuts with Irish Coffee Custard Filling
Irish Coffee Custard
1/2 cup organic raw cane sugar
6 Tablespoons organic brown rice flour
2 Tablespoons instant espresso powder
2 cups local, raw milk (or whole milk)
5 large egg yolks (cage-free/organic)
pinch of salt
2 Tablespoons (1/4 stick) organic, unsalted butter
1 cup Irish Whiskey (such as Jameson)
3 teaspoons pure vanilla extract
For the Custard:
Whisk sugar, flour, and espresso powder in a heavy, medium saucepan to blend. Gradually add milk, whisking until smooth. Whisk in yolks and salt. Add butter. Cook over medium-high heat until pastry cream thickens and boils, whisking constantly, about 6 minutes. Remove from heat, and whisk in vanilla and whiskey. Top with a lid, and chill until cold, at least 4 hours and up to 2 days.
Brown Rice Flour Donuts
2 packages (5 teaspoons) active dry yeast
2/3 cup homemade nut milk, at room temperature (or milk of choice)
2 cups organic brown rice flour
1 1/2 cups organic arrowroot
1/3 cup organic raw cane sugar
2 teaspoons coarse salt
3 large eggs (cage-free/organic)
7 Tablespoons organic, unsalted butter, at room temperature, cut into 6-8 pieces
Powdered sugar for topping
organic non-gmo safflower oil for frying
For the Donuts
In the bowl of an electric mixer fitted with the dough hook, stir together the yeast and milk. Let stand until yeast is dissolved, about 1 minute. Add flour, arrowroot, sugar, salt, and eggs; mix on low speed until dough comes together, about 1 minute. Continue mixing on low, 2-3 minutes more. Add butter, a few pieces at a time, mixing after each addition and until butter is fully incorporated and dough is soft, 5-6 minutes. Let dough rise in a warm, draft-free place until doubled in bulk, 1 1/2-2 hours (alternately, let dough rise in a bowl in the refrigerator for 8-12 hours). The dough will be very wet and sticky.
Lightly flour a baking sheet; set aside. On a well-floured work surface, roll out dough into a 12-inch square, about 1/2-inch thick. Using a 3-1/2 to 4-inch round biscuit cutter, cut out 9 donuts. Use the remaining dough to make donut holes by very lightly rolling into balls (don’t overwork the dough). Transfer to prepared baking sheet, and over with plastic wrap; let stand in a warm spot until they’ve doubled in height and feel pillowy, 2-3 hours.
Fill a large, heavy-bottomed saucepan with oil to a depth of 3 inches; heat over medium-high heat until oil reaches 350 degrees on a deep-fry thermometer. Working in batches, place donuts in the hot oil, taking care not to crowd them. Maintain oil temperature, and fry until golden brown on one side, about 1 minute; turn and continue frying on remaining side until golden, about 1 minute more.
Using a slotted, metal spatula, transfer donuts to a cooling rack placed over a baking sheet (to catch any dripping oil) until cool enough to handle. Dust each donut with powdered sugar. Using the slender handle of a spoon or a chopstick, create a hole in the side of each donut. Fill a small pastry bag, fitted with a medium round tip, with Irish Coffee Custard. Twist the top to seal the pastry bag. Carefully lift donut, and insert just the pastry tip into the donut. Squeeze pastry bag until donut feels just full. Too much cream, and it will ooze, so you’ll feel when to stop.
These donuts are best when still warm, so enjoy quickly!
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