Pineapple Drop Doughnuts Recipes

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PINEAPPLE UPSIDE-DOWN DOUGHNUTS



Pineapple Upside-Down Doughnuts image

A cute twist on a classic, these doughnuts are an easy treat to make and share. Their rich buttery caramelized pineapple tops sit nicely on light, single-serving cakes.

Provided by Food Network Kitchen

Categories     dessert

Time 1h25m

Yield 18 doughnuts

Number Of Ingredients 13

One 20-ounce can pineapple slices, 1 teaspoon juice reserved and the rest drained
1 1/2 sticks (12 tablespoons) unsalted butter
1 cup dark brown sugar
1 3/4 cups all-purpose flour (see Cook's Note)
1 cup granulated sugar
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 cup buttermilk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1 large egg
18 maraschino cherries, stems removed

Steps:

  • Preheat the oven to 375 degrees F.
  • Carefully slice the pineapple rings in half horizontally to make them into thin rings. Set aside.
  • Melt the butter in a small saucepan, then turn off the heat and whisk in the brown sugar until completely blended. Spoon a tablespoon of the sugar mixture into each well of a nonstick metal doughnut pan, then add a pineapple slice to each, pressing down firmly.
  • Whisk together the flour, granulated sugar, baking powder, salt and baking soda in a medium bowl. Whisk together the buttermilk, oil, vanilla, egg, reserved pineapple juice and 1/4 cup water in a separate medium bowl. Stir the wet ingredients into the dry until fully blended. Pour into a large piping bag or gallon resealable plastic bag, snip the corner to make a 3/4-inch opening and pipe some batter into the doughnut pan, filling each well just shy of the top.
  • Put the doughnut pan on a rimmed baking sheet and bake until a toothpick inserted in the doughnuts comes out clean, about 10 minutes. Cool the doughnuts in the pan 5 minutes, then loosen from the pan with an offset spatula and invert onto a cooling rack. Top each doughnut with a cherry and repeat with the remaining batter two more times.

DROP DOUGHNUTS



Drop Doughnuts image

These were the homemade version of timbits in my house while I was growing up. Best eaten the night made, but just as wonderful the day after.

Provided by Chef JTwombly

Categories     Quick Breads

Time 10m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 8

2 cups sifted flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 egg, slightly beaten
3/4 cup milk
3 tablespoons oil
additional oil (for frying)

Steps:

  • Sift together dry ingredients.
  • Mix together wet ingredients and incorporate into dry. Stir until smooth.
  • Drop by teaspoonfuls(no bigger) into hot oil (365 degrees, no hotter), turning after a few moments until golden brown on all sides.
  • Remove and drain.
  • Roll in cinnamon sugar while still warm and serve.

Nutrition Facts : Calories 47.9, Fat 1.5, SaturatedFat 0.3, Cholesterol 5.9, Sodium 67.2, Carbohydrate 7.5, Fiber 0.2, Sugar 1.9, Protein 1.1

PINEAPPLE DROP DOUGHNUTS



Pineapple Drop Doughnuts image

These light, cake-like treats warm you up on a cold winter morning. They satisfy your hunger for doughnuts with less effort and time.

Provided by Taste of Home

Time 1h10m

Yield about 10 dozen.

Number Of Ingredients 9

3 cups all-purpose flour
3/4 cup sugar
2 tablespoons baking powder
3/4 teaspoon salt
3 eggs
1 cup milk
1 can (20 ounces) crushed pineapple, drained
Oil for deep-fat frying
Confectioners' sugar

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk eggs and milk. Stir in pineapple. Stir into dry ingredients just until blended. , In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by heaping teaspoonfuls a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar.

Nutrition Facts :

PINEAPPLE DROP DOUGHNUTS



Pineapple Drop Doughnuts image

They remind me a little of Gibson's Doughnuts pineapple fritters! Gibson's is a small doughnut shop here in Memphis that is open 24 hours a day. Seriously. No better doughnuts anywhere. If you come to Memphis, YOU MUST GO THERE! This recipe is from 1983 Southern Living Annual Recipes! So good and a quick fix for a craving since Gibson's only sells their fritters on Friday and Saturday and once they are all gone they don't make anymore! :(

Provided by SarahBeth

Categories     Breakfast

Time 40m

Yield 36 doughnuts, 18 serving(s)

Number Of Ingredients 9

3 cups all-purpose flour
3/4 cup sugar
2 tablespoons baking powder
3/4 teaspoon salt
3 eggs, beaten
1 cup milk
1 (20 ounce) can crushed pineapple, drained
vegetable oil
powdered sugar

Steps:

  • Combine flour, sugar, baking powder and salt; mix well.
  • Add the milk, eggs and pineapple, stirring until smooth.
  • Heat 3 to 4 inches of oil to 375*F
  • Carefully drop batter by heaping tablespoonfuls into hot oil.
  • Cook about 1 minute or until golden brown on one side, turn and cook about 1 minute or until golden brown on the other side.
  • Drain well on paper towels and sprinkle with powdered sugar
  • NOTE: If your doughnuts turn out greasy it is because your oil is not hot enough! First rule of Southern Cooking: WE FRY EVERYTHING! Second rule of Southern Cooking: Make sure your frying oil is HOT enough!
  • NOTE: I usually cook between 4 & 6 doughnuts at a time and remove the others to a warm oven before serving!

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