1. For Doughnuts: 2. Strain the pineapple & reserve the juice. Squeeze out as much pineapple juice as possible using a cheesecloth, clean lint-free tea towel or by pressing crushed pineapple thru a fine sieve. There should an excess that can be used for the glaze. NOTE: Do not over-mix. Most of the steps require only enough mixing to combine. 3. Preheat oven to 375F - Lightly coat doughnut pan w/oil. Mix together flour, sugar, baking soda plus salt & whisk to fully combine ingredients. 4. In a separate bowl, combine oil, buttermilk, rum extract plus eggs & whisk until well-combined. 5. Add wet ingredients to the dry ingredients & mix only until moistened. 6. Add vinegar & mix well. Sprinkle in pineapple & fold in until combined. 7. Fill doughnut wells only 3/4 full. Bake for 10-12 min or til golden brown. 8. Let cool in pan for 5 minutes. Turn out onto a wire rack to fully cool. 9. NOTE: This recipe assumes you have a doughnut baking pan. If you don't, then use a baking sheet & get creative. These pastries do not have to be round. They can be twisted (like me), etc. 10. For Glaze: 11. Mix the crushed pineapple, sugar & pineapple juice in a bowl until smooth & creamy. 12. Spoon onto cooled doughnuts. Sprinkle immediately w/the shredded coconut & wait at least 10 min for glaze to set before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
