Baked Pineapple Upside Down Doughnuts
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
A baked yeast doughnut with pineapple
Ingredients
  • 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.
Instructions
  1. Warm milk in a sauce pan . Add the shortening and warm until melted.Set aside and let cool.
  2. In a stand mixer, add warm water and sprinkle yeast over it. Let stand for several minutes until yeast is dissolved.
  3. When milk shortening mixture is cool enough add to stand mixer, along with salt, eggs, sugar, nutmeg, and half the amount of flour initially.
  4. Mix completely with a paddle attachment until all is incorporated. Scrape sides down to aid in mixing. Mix for a few minutes.
  5. Add the rest of flour to wet mixture and continue to beat with paddle.
  6. 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.
  7. Finish kneading by hand .
  8. Place dough in a lightly oiled bowl. Cover with plastic wrap and let rise until doubled.
  9. Preheat oven to 475.
  10. Prep your doughnut pan with a generous drizzle of melted butter to coat bottom of each well .
  11. Sprinkle some brown sugar on top of the melted butter. The brown sugar should get absorbed by the butter.
  12. Place a pineapple ring on top of butter and sugar.
  13. Roll out pieces of dough to about a ½ inch thickness.
  14. Take a drinking glass and cut out a circle.
  15. Take a shot glass and cut out the center.
  16. Reincorporate scraps bake into dough and continue.
  17. Cut out 6 doughnuts in total for first round of baking and placed atop the pineapple, butter and brown sugar.
  18. Refrigerate unused dough until the next round to slow the rising.
  19. Cover the doughnuts for about 20 minuted and let rise again.
  20. Place in oven and lower heat to 450.
  21. Cook for 8-10 minutes until golden and risen in size. Dough should spring back when touched.
  22. Carefully turn over onto a sheet pan .
  23. Take a blow torch and caramelize the pineapple tops. The sugar syrup will reabsorb back into the doughnut.
  24. 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.
Notes
Dough recipe adapted from Alton Brown. Makes slightly over dozen. There may be some leftover dough. Special Equipment needed. 1) doughnut pan 2) drinking and shot glasses 3) blow torch.
Recipe by COCO COOKS at https://www.coco-cooks.com/2012/01/baked-pineapple-upside-down-doughnuts-for-the-sunny-side-of-life/