Piña Colada Baked Doughnuts Recipe
Before You Start
You will be using one 20-ounce can of crushed pineapple. Strain the pineapple, but reserve the juice (Image 1). You'll need to squeeze out as much of the remaining juice as possible using a cheesecloth or clean lint-free tea towel. There should be some left over to use for the glaze. Do not overmix; most steps require only enough mixing to combine.
Yield: 18 doughnuts
- 2 cups cake flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup vegetable oil
- 3/4 cup buttermilk
- 1 teaspoon rum extract
- 2 eggs
- 1 teaspoon white vinegar
- 1/2 cup crushed pineapple, well-drained
- doughnut pan
- remaining pineapple (about 2 tablespoons)
- 1 1/2 cup confectioners' sugar
- 3 tablespoons pineapple juice
- 1 1/2 cups shredded coconut
1: Preheat oven to 375 degrees F. Lightly coat doughnut pan with oil. Mix together flour, sugar, baking soda and salt. Whisk to fully combine ingredients.
2: In a separate bowl combine oil, buttermilk, rum extract and eggs. Whisk until well combined.
3: Add the wet ingredients to the dry ingredients and mix only until moistened. Add vinegar, and mix well. Sprinkle in pineapple and fold in until combined.
4: Fill doughnut wells only three-quarters full. Bake for 10-12 minutes or until golden brown. Let cool in pan for 5 minutes. Turn out onto wire rack to cool completely.
1: Mix remaining pineapple, sugar and pineapple juice in a bowl until smooth and creamy.
2: Spoon onto cooled doughnuts. Sprinkle immediately with coconut (Image 2).
3: Wait at least 10 minutes for glaze to set before serving.