In our adult version of a classic doughnut, we braise fresh pineapple in a brown sugar-bourbon sauce.
Bourbon-Braised Pineapple Doughnuts
Makes about 18
- ¼ cup (57 grams) unsalted butter
- 2 cups plus 3 tablespoons (525 grams) whole milk
- ¼ cup (56 grams) vegetable oil
- 3 large eggs (150 grams), lightly beaten
- 2 tablespoons (18 grams) plus ⅛ teaspoon active dry yeast
- 7⅓ cups (931 grams) bread flour
- ¾ cup plus 2 tablespoons (174 grams) granulated sugar
- 1 teaspoon (3 grams) kosher salt
- Peanut oil, for frying
- Bourbon-Braised Pineapple Glaze (recipe follows)
- In a small saucepan, melt butter over medium-low heat. Whisk in milk, oil, and eggs; cook until mixture registers between 100°F (38°C) and 110°F (43°C) on an instant-read thermometer. Remove from heat, and transfer to the bowl of a stand mixer fitted with the dough hook attachment. Whisk in yeast, and let stand for 10 minutes.
- In a large bowl, stir together flour, sugar, and salt. With mixer on medium-low speed, gradually add flour mixture to yeast mixture, beating until combined. Increase mixer speed to medium-high, and beat until dough is smooth and pulls away from sides of bowl, 10 to 15 minutes. Spray a large bowl with cooking spray. Place dough in bowl, and spray dough with cooking spray. Cover lightly with plastic wrap, and refrigerate for 1 hour.
- Line 2 rimmed baking sheets with parchment paper, and spray with cooking spray.
- Punch down dough. On a lightly floured surface, turn out dough. Lightly dust top of dough with flour, and roll to ½-inch thickness. Using a 3-inch doughnut cutter dipped in flour, cut dough. Lightly brush off any excess flour. Place 2 inches apart on prepared pans. Lightly spray top of doughnuts with cooking spray, and cover with plastic wrap. Let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 60 minutes.
- In a large stockpot or deep fryer, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350°F (180°C). Fry 2 doughnuts at a time for 15 seconds. Using skewers or a spider skimmer, turn doughnuts, and fry for 80 seconds per side, turning once. Remove using a slotted spoon or spider skimmer. (The oil needs to maintain a temperature of 350°F/180°C. After frying the first batch, let oil return to correct temperature before frying the second batch.) Dip doughnuts in Bourbon-Braised Pineapple Glaze. Let dry on a wire rack. These doughnuts are best eaten while fresh and warm. Store in an airtight container for up to 1 day. Reheat in the microwave for 10 seconds before eating.
Bourbon-Braised Pineapple Glaze
Makes 3 cups
- ¼ cup (55 grams) firmly packed dark brown sugar
- ¼ cup (60 grams) bourbon
- 1½ tablespoons (31.5 grams) honey
- 1½ cups (235 grams) peeled, cored, and diced medium-ripe pineapple
- 2½ cups (300 grams) confectioners’ sugar
- Preheat oven to 400°F (200°C).
- In an ovenproof skillet, whisk together brown sugar, bourbon, and honey. Stir in pineapple.
- Bake for 30 minutes, stirring every 10 minutes. Let cool for 5 minutes.
- Transfer mixture to the container of a blender, and blend until smooth. Place in a large bowl, and whisk in confectioners’ sugar. Use immediately, or cover and refrigerate for up to 3 days. Reheat over a double boiler before using.