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Pineapple doughnuts
Pineapple doughnuts
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Prep Time:
175 minutes
Cook Time:
20 minutes
Total Time:
195 minutes
Vibrant pineapple doughnuts with a luscious pineapple glaze. Ideal for snacking or dessert at any occasion.
Ingredients:
  • 3 tsp dried yeast
  • 62.50 gm warm water
  • 80g butter, chopped
  • 257.50 gm milk
  • 1.20 gm salt
  • 750.00 ml plain flour
  • 53.75 gm caster sugar
  • 440g can pineapple slices in natural juice
  • Canola oil, for deep-frying
  • 450.00 gm icing sugar mixture, sifted
  • Yellow food colouring
Instructions:
  • Combine yeast and water in a small bowl, whisk until yeast dissolves, then set aside.
  • In a small saucepan over medium heat, combine butter and milk. Stir occasionally and cook for 3 minutes until the butter melts. Remove from heat and let it stand for 10 minutes to cool slightly.
  • In a large bowl, mix salt, flour, and sugar. Create a well and pour in the yeast and butter mixtures. Stir until a soft, sticky dough forms. Knead for 2 minutes or until dough is smooth.
  • Transfer the dough to a generously greased large bowl and cover it with lightly greased plastic wrap. Let it rest in a warm spot for about 1 hour, or until the dough has doubled in size.
  • Separate pineapple rings and save 1/2 cup juice. Cut each ring in half horizontally. Lay them on paper towel to drain in a single layer. Pat dry.
  • Gently deflate dough, then transfer it to a lightly floured surface. Knead gently for 30 seconds until smooth. Roll out dough to 5mm thickness using a floured rolling pin. Cut out 24 rounds with an 8.5cm round cutter, re-rolling dough as needed.
  • Place half of the dough rounds on 2 baking paper-lined trays. Top each with a pineapple ring. Cover with the remaining dough rounds, pinching edges to seal the filling. Use a 8.5cm cutter to trim the edges. Use a 2cm round cutter to remove a small round from the center of each large round and discard it. Pinch the edges again to ensure the filling is enclosed. Trim edges with the 2cm cutter to tidy up. Let it stand for 15 minutes.
  • Heat oil in a large saucepan until hot. Cook doughnuts in batches for 2 minutes on each side until golden. Transfer to a paper towel-lined tray to drain and cool.
  • In a bowl, combine 2 cups of icing sugar with about 1/3 cup of reserved pineapple juice, stirring until a smooth and slightly thickened icing forms. Add yellow food coloring for a vibrant hue. Dip the tops of the doughnuts into the icing to coat them evenly, then place them on a wire rack set over a baking tray.
  • In a bowl, combine the remaining icing sugar with enough reserved pineapple juice to create a thin icing. Drizzle over the doughnuts and allow to set for 15 minutes. Serve and enjoy!

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