How to prepare beer brat batter and beer batter, in my opinion, is the easiest beer batter recipe you can make.
You’ll need a bread pan, but you can easily make a muffin tin, and a cake pan.
The best thing about brat batters is that they can be stored in the fridge for up to three months, and the batter can be reheated on the stovetop.
Ingredients: 1 cup flour 2 tablespoons sugar 1/2 teaspoon baking powder 1/4 teaspoon salt 1/8 teaspoon baking soda 2 cups beer (or whatever you use) 2 tablespoons unsalted butter, at room temperature 1 tablespoon brown sugar 1 cup (1 stick) unsalted unsalted flour 1 cup milk 1 egg 1/3 cup water 1/6 cup unsalted cornstarch 1/16 teaspoon baking yeast 1/1 teaspoon salt 4 large eggs 1 cup whole wheat pastry flour (for muffin-tins) 1/4 cup butter (at room temperature) 4 cups flour 1/7 cup milk 2 tablespoons vegetable oil, melted 1 tablespoon ground cinnamon 1/5 teaspoon salt Directions: Preheat oven to 350 degrees.
Grease a 9-inch springform pan and line with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda, and baking powder until combined.
Add the butter and brown sugar and mix until smooth.
Add flour mixture to the butter mixture and mix well.
Fold in the milk, eggs, and water.
Make a well in the center of the flour mixture, then fill the well halfway up the sides with flour.
Add all of the batter ingredients to the flour.
Mix until the dough is smooth and elastic.
The dough will look like it’s going to break up into smaller pieces, but don’t worry if it comes together a bit.
Cover the bowl and let it rest for 30 minutes.
Remove the dough from the bowl, and let rest for 10 minutes.
Place the dough in the bread pan and bake for 20 minutes or until golden brown.
Let cool on a wire rack for 5 minutes.
Let the brats cool on the wire rack.
Remove the brat brats from the breadpan and place in the freezer for 15 minutes.
While the bratters cool, prepare the beer batter.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until creamy and smooth.
Whisk in the brown sugar, flour, milk, and eggs until combined and smooth peaks form.
Add in the flour and beat again.
Add salt and baking soda and beat on medium-high speed until the batter is smooth.
Fold the dough into the batter, and gently fold the dough over the sides of the bowl until it is well combined.
Place in the refrigerator to chill for 10 to 15 minutes before slicing.
Bake brats for 20 to 25 minutes, until the bratter is golden brown on top.
Let them cool completely on a rack in the oven.
Cool brats in a muffine tins or cake pans, or store in the brater’s fridge for three months.
More recipes: Cake Batter: The Art of Bake-Baking Beer Batter Beer Brats: What to Do With Beer Batter