Pineapple Doughnuts

I heard it was National Doughnut Day on Friday in the States. So, seeing as how it's Friday here already, I thought I had better bake and eat some doughnuts for my American friends. I wonder if that means I get to celebrate for two days, my Friday and their Friday? Happy Doughnut Day/s. (You know it's going to be a good day when you can say that.)



Pineapple Doughnuts

Makes 12

For the Doughnuts:

3 1/2 cups "00" flour

14g dry yeast (2 sachets)
1/2 teaspoon allspice
1/2 cup caster sugar
1/2 cup pineapple juice
1/4 cup milk
55g unsalted butter
1 teaspoon salt
2 eggs
Sunflower oil for deep frying

For the Glaze:
1 1/2 cups icing sugar, sifted
1/4 teaspoon allspice
1 tablespoon pineapple juice (a little more, or a little less)

Make the Doughnuts:
In the bowl of an electric mixer, place half the flour, all the yeast and spice. With the mixer on low, mix briefly until blended.

Put the sugar, pineapple juice, milk, butter and salt into a saucepan and heat until the butter starts to melt. Pour it into the flour mixture and add the eggs. Beat the mixture for a few minutes, then gradually add enough of the remaining flour until you have a soft dough. Continue mixing on low for 10 minutes.

Turn the dough out onto a lightly floured board and knead briefly. Shape it into a ball and put it into a lightly greased bowl. Cover with cling film and leave to rest and rise in a warm place for 60 - 90 minutes, until doubled in size.

Punch the dough down and line a baking sheet with baking paper.

Roll the dough out the 1cm thickness and cut rounds with a doughnut cutter. Place the round onto the prepared baking sheet, cover with cling film and leave to rest in a warm place for 45- 60 minutes, until puffy.

Line a baking tray with paper towel and put a wire rack on top. Set aside.

Heat the oil in a deep pan until it's about 170C. Fry the doughnuts in small batches (2 or 3 at a time) for about 1 minute on each side until golden brown. Remove from the oil and place the wire rack suspended over the paper towel to drain. Leave to cool.

Make the Glaze:
Put the icing sugar and allspice into a bowl. Add enough pineapple juice to make a glaze to your desired consistency.

Dip the cooled doughnuts into the glaze and place them back on the wire rack until set.