Pina Colada Baked Doughnuts (zwt-9 Puerto Rico)

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 2 cups cake flour (may use all-purpose flour)
• 1 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup vegetable oil
• 3/4 cup buttermilk
• 1 teaspoon rum extract (may use vanilla extract)
• 2 eggs
• 1 teaspoon vinegar
• 1/2 cup crushed pineapple (well-drained, see note)
• 2 tablespoons crushed pineapple (well-drained)
• 1 1/2 cups powdered sugar
• 3 tablespoons pineapple juice
• 1 1/2 cups shredded coconut

Recipe

• 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.