Pre-heat the oven to 160C / 325 F

Using an electric mixer, combine the flour, cocoa, salt, baking soda, and brown sugar in a bowl. Beat in the egg, vanilla, and butter on a low speed until well combined. Add the beer and briefly mix until it’s incorporated. Do not overwork the batter.

Spray a doughnut pan with cooking spray and scoop the batter into a pastry bag fitted with a wide round tip. Pipe this into the doughnut pan filling it about ¾ of the way up.

Bake for around 12 minutes until firm to the touch and when a skewer is inserted it comes out clean. Cool in the pan slightly and then transfer to a cooling rack.

Repeat with the second batch of batter as this recipe makes between 22 – 24 doughnuts.

Ps: if you only have one pan, washing it between bakes cools it down.

To make the glaze mix all the ingredients together in a bowl until well combined. Dip the doughnuts in the glaze scraping off any excess. Allow them to drip on a wire baking rack with a tray underneath to catch any excess. Decorate with your sprinkles right away and then allow the glaze to harden slightly.

*tip: to give the glaze a richer stout flavour, substitute 1 – 2 Tbsp of the milk for Castle Chocolate Milk Stout