On twitter, there are a hefty amount of bakers, food bloggers, etc. that I follow. And why not? I like food. At some point this week I picked up on the hashtag #doughnutweek and realized that it culminated with this Friday being national doughnut day. Now, lately I will look for any excuse to make doughnuts. And before you go thinking I’ve got a fryolator out on my back porch, I mean baked doughnuts. The easiest, fastest, marginally-better-for-you-version of the regular doughnut. So I decided I’d add one more recipe to this pile; except my recipe would have rum in it. Naturally.
I’m not even sure why I thought a Piña Colada doughnut would have to be it. Maybe it was that dang song I had stuck in my head. But that was pretty much my first thought about what doughnut to would make an appearance on the site. So here you go folks, let’s bake.
Adapted from Sally’s Baking Addiction
yields 6-8 doughnuts
1 cup (125g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
scant 1/3 cup (59g) granulated sugar (I used Zulka Pune Cane Sugar here*)
1/4 cup (60ml) Coco Lopez Coconut Cream (or sub full fat coconut milk)
1/4 cup (60g) Greek yogurt
1 large egg
2 tablespoons (30g) unsalted butter, melted
1 tablespoon amber rum
6 tablespoons powdered sugar
1-1/2 teaspoon amber rum
2-1/2 tablespoons pineapple juice
1 cup unsweetened shredded coconut
2 tablespoons pineapple pieces
- For the toppings: Heat oven to 250°F. In a medium skillet over medium-high heat, add shredded coconut. When it starts to brown, start stirring so nothing burns and all the coconut gets browned evenly. This should take about 5 minutes. Remove from the pan and set aside. Place pineapple pieces on a cookie sheet lined with parchment or a silpat, spread so none are touching. Bake to dehydrate for 3 hours, turning with a spatula every hour. Turn off heat and let rest for an additional hour. Remove from oven and cool in an airtight container.
- For the doughnuts: Heat oven to 350°F. Spray doughnut pan with nonstick spray, or, if your pan is nonstick, this is optional (I never need to add anything to my pan).
- Whisk the flour, baking powder, baking soda, nutmeg, and granulated sugar together in a medium bowl. Set aside. Whisk the Coco Lopez, yogurt, and egg together until smooth. Add the melted butter and rum, whisking until fully combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be very thick.
- Spoon the batter into the donut cups. (I also used the trick mentioned in the original recipe where the batter is spooned into a ziplock, one end of the bag snipped off, and the batter piped into the doughnut pan. This is a pretty good trick)
- Bake for 9–10 minutes or until the edges are lightly browned. Allow the donuts to slightly cool before glazing.
- For the glaze: Combine sugar, rum and pineapple juice in a small bowl. Using a small whisk or form, stir until all sugar has been dissolved. Add dehydrated pineapple to the glaze.
- Assembly: When doughnuts have cooled slightly, dip into glaze and then dip into toasted coconut shreds.
These doughnuts are SO moist. Not too sweet and super coconut-y. If you’d like to make these kid friendly, just take the rum out. It’s not like they’re going to miss it (or at least I hope not). The pineapple pieces stay in place if you stick them in the glaze first and then dip the doughnuts in. Also, dehydrating the pineapple is totally optional. They taste great fresh too. And if you want to completely skip the toppings and just eat them straight out of your pan, you can do that too. It’s doughnut week after all.
*Zulka Pure Cane sugar is an all natural, vegan, non-gmo and minimally processed sugar. Items generously given gratis and appear here because I like them. For more info on sponsored products, affiliate links, and gifted booze, please visit the About page.