Pina Colada Baked Doughnuts (Zwt-9 Puerto Rico)

  1. For Doughnuts:
  2. Strain the pineapple & reserve the juice. Squeeze out as much pineapple juice as possible using a cheesecloth, clean lint-free tea towel or by pressing crushed pineapple thru a fine sieve. There should an excess that can be used for the glaze. NOTE: Do not over-mix. Most of the steps require only enough mixing to combine.
  3. Preheat oven to 375F - Lightly coat doughnut pan w/oil. Mix together flour, sugar, baking soda plus salt & whisk to fully combine ingredients.
  4. In a separate bowl, combine oil, buttermilk, rum extract plus eggs & whisk until well-combined.
  5. Add wet ingredients to the dry ingredients & mix only until moistened.
  6. Add vinegar & mix well. Sprinkle in pineapple & fold in until combined.
  7. Fill doughnut wells only 3/4 full. Bake for 10-12 min or til golden brown.
  8. Let cool in pan for 5 minutes. Turn out onto a wire rack to fully cool.
  9. NOTE: This recipe assumes you have a doughnut baking pan. If you don't, then use a baking sheet & get creative. These pastries do not have to be round. They can be twisted (like me), etc.
  10. For Glaze:
  11. Mix the crushed pineapple, sugar & pineapple juice in a bowl until smooth & creamy.
  12. Spoon onto cooled doughnuts. Sprinkle immediately w/the shredded coconut & wait at least 10 min for glaze to set before serving.

cake flour, sugar, baking soda, salt, vegetable oil, buttermilk, rum, eggs, white vinegar, pineapple, pineapple, powdered sugar, pineapple juice, shredded coconut

Taken from www.food.com/recipe/pina-colada-baked-doughnuts-zwt-9-puerto-rico-504630 (may not work)

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