I tend to ask my Husband for my kitchen wishlist items each Mothers Day and Birthday, to take the guesswork out of it for my him! (and lets face it – to actually get something I want and know I will use!) A Mini Doughnut Tin was at the top of my wishlist and I managed to convince him to give it to me a little early so I could start experimenting.
Here’s the Mini Doughtnut Tin in all it’s glory. I’ve been wanting one for a little while, with the plan being to create healthy doughnuts with a little sneaky fruit or vegetable hidden inside.
In reality, I don’t think my children have actually had doughnuts before (oh the horrors!) which must be why Mr 3 asked for another bagel when he was only halfway through his first Mini Pineapple Doughnut. Well, they do look like bagels, so you can understand his confusion.
To make the Mini Pineapple Doughnuts, it’s simply a matter of whisking the yolks with the sugar.
The flour and pineapple is mixed through and then stiffly beaten egg whites are folded through the yolk mixture. A golden batter if formed, ready to be made into Mini Pineapple Doughnuts.
These Mini Pineapple Doughnuts are sweet and moist straight from the oven and didn’t need icing of any sort. I imagine they wouldn’t last well more than 24 hours, though we didn’t get to find out because they were gone in about half an hour! I’d suggest at least doubling the recipe to make 2 batches at a time if you have more than 4 mouths to feed.
Mini Pineapple Doughnuts
2 Eggs, Separated
1/4 Cup Raw Sugar (where to find raw sugar)
1 Cup Unbleached Flour (where to find unbleached flour)
1 teaspoon Aluminium Free Baking Powder (where to find aluminium free baking powder)
1/2 Cup Chopped Pineapple
1. Preheat the oven to 180°C/350°F and lightly grease a 12 hole mini doughtnut tin.
2. Whisks the yolks then whisk in the sugar.
3. Sift the flour over the yolks and then stir through, along with the pineapple.
4. In a separate bowl, beat the egg whites until stiff.
5. Fold the egg whites into the pineapple/yolk mixture until combined.
6. Divide the mixture amongst the 12 doughnut holes. First, I placed a teaspoon of batter containing a pineapple in each hole to ensure each doughnut has at least one pineapple piece, then continue filling the holes with the rest of the batter.
7. Place the mini doughnut tin in the oven and bake for 15 minutes.
8. Allow to cool slightly before removing the doughnuts from the tin to cool.
Makes 12 Mini Doughnuts
As I’m new to the world of Doughnut making, I’d love to hear from you – what’s your favorite doughnut flavor?
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