Aloha! Big Secret: I’m obsessed with these pineapple doughnuts. During the summer season, a lot of people are often like “I don’t cook during this time of year! Fruit salad for dessert!” Not me. Call me crazy, but revenge is the only thing that can be served cold. We were having a luau potluck at work and I had to come up with a Hawaiian-themed dessert that was still quintessentially TTF.
Thus, pineapple doughnuts were born. I made really yummy apple doughnuts last year for a charity event that TTF was sponsoring so I figured I could switch out apple for pineapple juice in the batter and then sprinkle on island-themed toppings on the doughnuts.
My experiment turned out better than I hoped it would. The hint of cinnamon adds a little extra SPICE to the cake doughnut and it’s super moist. You heard that correctly, this is a cake doughnut and not a yeast doughnut. I’ve been skeptical about cake doughnuts my entire life but after I started making them fresh, I changed my own mind. Cake doughnuts hold up to a lot more flavors versus yeast doughnuts so you can have more fun with the decorations.
These ones have a few steps but they’re honestly super easy to make once you set it all up. If you don’t like candied pineapple, just leave them off and sprinkle on the coconut, or just cinnamon. Mahalo!
Makes 18 regular doughnuts or 26 mini doughnuts
For the doughnuts
2 1/2 cups of all-purpose flour
1 tbs of kosher salt
1 tbs of baking powder
3/4 cup of sugar
1 tsp of baking soda
1 tsp of cinnamon
1/2 cup of vegetable oil
1 tbs of good-quality bourbon vanilla extract
3/4 cup of good-quality pineapple juice
1/4 cup of heavy cream
For the doughnut glaze
1 cup of powdered sugar
1/4 cup of cream
1 tbs of good-quality bourbon vanilla
organic candied pineapple, finely chopped (optional)
toasted coconut chips, crushed (optional)
Preheat the oven to 375 degrees. Generously spray your doughnut pan with baking spray.
To make the pineapple doughnuts, mix together the dry ingredients in one bowl until they’re fully combined. Set aside.
In another bowl, whisk together the wet ingredients until they’re fully combined. Add the wet mixture to the dry one 1/4 at a time, folding each time until there are no lumps and everything is fully mixed.
Using a large pastry bag, pipe the mixture into the doughnut pans, halfway full.
Bake the doughnuts for about 9 minutes in the middle rack of the oven. Check the doneness using a toothpick. When the toothpick comes out clean, that means that they’re done.
Let the pineapple doughnuts cool in the pan for about 5 minutes. Using a fork, gently lift the doughnuts out of the pan and cool them on a cooling rack.
To make the glaze, add the powdered sugar into a mixing bowl with a wide bottom. Add in the vanilla and half of the cream. Whisk the glaze and slowly add in the rest of the cream until it’s almost too liquidy. Set aside.
Once your doughnuts have cooled completely, decorate them by dipping them in the glaze halfway and let the excess glaze drip down the sides. Sprinkle them with the coconut or pineapple. The pineapple doughnuts can be made up to a day in advance.