Well a New Year, 2012 , is upon us! Life has been good,but at times trying this past year. All in all 2011 forced change for the good. I can say I’m a sweeter peaceful place than I was previous years. The money may be slightly less, but the happiness is there, and I no longer feel my creativity is being stifled.I’m with people that value my work, talent and contributions. I’m blossoming. It’s the best feeling to have clients call you and want to pay for your food ans services. As things like universal laws take hold , naturally there is always some wrench thrown at you to see if you will halt in progress and determination. As I type this I’m waiting for the glass repair people to come for the second time in two weeks to replace a busted window on my new car ( which I purchased for the new job and catering gigs). The pathetic hoodlums can try all they want.I will continue dust myself off and pick myself up. In the meantime their misdeeds allow me to share with you a recipe that’s full of happiness and sunshine, while I wait for the repair guys. See… making sunshine out of darkness.
The other day at work I came across a doughnut pan by accident.It was fate. I had seen them but never put it on my list. Now that we will moving soon to a bigger place with tons of pantry space, I justified the purchase and got it. Certain Someone is moving us to the North Side. The next few months will be busy. Anyway I played around cake doughnuts recipes, but really wanted a yeast recipe that could be baked. I was led here and decided to use this , but baked. In hind site I see this idea of baked pineapple upside down doughnut would probably be amazing in a cake doughnut version. But for now ,we are going with the yeast version. I love this concoction because it’s not really overly sweet. The pineapple is finished with a torch for optimal caramelizing. With the yeast doughnut, the pineapple sits more atop the fully doughnut, whereas with the cake version, I believe the pineapple would have sank in more and imbedded itself.
Have you entered my giveaway for a Artisan Basket from Creminelli? What are you waiting for?
- For Topping
- 1 stick unsalted butter melted
- 1½ cups light brown sugar
- 24 pineapple rings
- For dough
- 1½ cups milk
- ⅓ cup of shortening or butter
- 3 tablespoons of SAF instant yeast
- ⅓ cup warm water
- ¼ cup sugar
- 2 large eggs beaten
- 1½ teaspoons salt
- 1 teaspoon freshly grated nutmeg
- 2¾ cups all purpose flour ( may need to add a tad more if dough is really sticky).Should not exceed 3 cups.
- Warm milk in a sauce pan . Add the shortening and warm until melted.Set aside and let cool.
- In a stand mixer, add warm water and sprinkle yeast over it. Let stand for several minutes until yeast is dissolved.
- When milk shortening mixture is cool enough add to stand mixer, along with salt, eggs, sugar, nutmeg, and half the amount of flour initially.
- Mix completely with a paddle attachment until all is incorporated. Scrape sides down to aid in mixing. Mix for a few minutes.
- Add the rest of flour to wet mixture and continue to beat with paddle.
- Change attachment to the dough hook and mix until all comes together and pulls away from side of bowl. Knead for a few minutes until smooth.
- Finish kneading by hand .
- Place dough in a lightly oiled bowl. Cover with plastic wrap and let rise until doubled.
- Preheat oven to 475.
- Prep your doughnut pan with a generous drizzle of melted butter to coat bottom of each well .
- Sprinkle some brown sugar on top of the melted butter. The brown sugar should get absorbed by the butter.
- Place a pineapple ring on top of butter and sugar.
- Roll out pieces of dough to about a ½ inch thickness.
- Take a drinking glass and cut out a circle.
- Take a shot glass and cut out the center.
- Reincorporate scraps bake into dough and continue.
- Cut out 6 doughnuts in total for first round of baking and placed atop the pineapple, butter and brown sugar.
- Refrigerate unused dough until the next round to slow the rising.
- Cover the doughnuts for about 20 minuted and let rise again.
- Place in oven and lower heat to 450.
- Cook for 8-10 minutes until golden and risen in size. Dough should spring back when touched.
- Carefully turn over onto a sheet pan .
- Take a blow torch and caramelize the pineapple tops. The sugar syrup will reabsorb back into the doughnut.
- Repeat process with rest of dough. No need to clean up the baking pan , just continue to add the butter, brown sugar , pineapple and repeat.
A great idea! Those look wonderful.
Happy New Year!
Cheers,
Rosa
This is a great idea and those pictures are wonderful. Don’t let the hoodlums keep you from your happy place.
doughnuts and pineapple who kew?
this looked so refreshing and delicious to me..hello doughnuts!!!I did not have any pineapple but I do have an abundance of fabulous blood oranges,so I used them in place of the pineapple..WOWZA!! they were delicious,I think next I will try your recipe with the pineapple,and the blood oranges again,but with a chocolate batter.thanks for sharing,and inspiring,your a rockstar.;-)
Tracey,
Thanks for the feedback! The blood orange combo sounds awesome! And with chocolate batter , even better!
Looks delicious…but how many WW points?
Pre WW and probally tons.
I could have sworn I was here the other day to take a nibble at your tantalizing doughnuts. I suppose it’s possible I didn’t leave a comment. Well, I am now!!! They look delicious! As a matter of fact, I’m doing a pineapple post on Wednesday and I simply must grab this link! Thank you so much for sharing…
Donuts!!
I have never had an Upside Down Doughnut. I think I have to fix that situation.
Sorry to hear about your car.
Hi Courtney!
Just a note to let you know I “borrowed” this link to include in a post I did about pineapples. Thank YOU!!!
Ugh! Can’t believe that happened to your car. No matter, you are handling it with grace…as you should. So excited to hear that the last few months have had sunny edges. You can’t complain too much when, all in all, life is good. 🙂 Enjoy those pineapples!
These look really tasty! 🙂
These look amazing. I am sure they are a bit healthier than frying them but they incredible. Must try these!