Pina Colada Donuts

Last night might have been my favorite “Baking with Butchie” yet. I laughed so hard I cried. But these donuts are no laughing matter. [Yuk yuk! --B] Trust, our latest creative venture is addictive, with a Pina Colada glaze that gives the donut a leg up on any donut-glaze competition that happens to exist.

Last night was a riot. A RIOT. A hit-the-floor riot. Just what I need to kick off my "summer vacation." I couldn’t stop laughing, and not because there was rum [there wasn’t, shame on us –B.], and not just because Butchie and I added in the two ingredients to the donut batter that we completely forgot about! Shhhh! It’s a secret! We never mess up, right? Point is, donuts are the cure to all problems. [Especially when salacious jokes can be made about a certain friend’s “magic hands.”—B.]

We had an absolute blast rolling, cutting (quips and donuts), and telling stories--riotously amazing stories that I wouldn’t be able to repeat publicly without certain friends running me over. [Not me. I support her.—B.]

Instead of using extracts or pina colada mixes we decided to boil down some coconut pineapple juice into syrup. (Which, really, in that state of giddy laughter working with fire and hot pans may not have been our best idea). Yet, it instilled the perfect amount of flavor, and really whittles away at the hour we had open letting the dough rise. 


Enjoy!

Pina Colada Donuts

1/2 ounce packages yeast
1/4 cup hot water, roughly 110 degrees in temperature
1 1/2 cups milk, scalded and cooled
1/2 cup sugar
1 teaspoon kosher salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
canola oil

Pina Colada Frosting

1/3 cup butter
2 cups powdered sugar
3/4 cup pineapple coconut juice blend
1/2 teaspoon rum extract
flaked coconut to garnish

Dissolve yeast in warm water in the bowl of a stand mixer.

Add milk, sugar, salt, eggs, shortening and 2 cups flour. Beat on low for 30 seconds, scraping bowl frequently to incorporate. Beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth.

Cover and let rise until double, 50-60 minutes.

While dough is rising boil down roughly one cup of pineapple coconut juice to form syrup. Set aside until you are ready to make the glaze.

Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter, or round cookie cutters. (I enjoy cutting fun shaped out of the donut holes).

Cover and let rise until double, 30-40 minutes. At 25 minutes, begin to heat vegetable oil in high-sided stock pot to 350°.

While donuts are rising, make the Pina Colada glaze. Heat butter over low heat until it is melted. Remove from heat. Stir in powdered sugar until smooth. This will take a little arm work! Stir in tablespoons of pineapple coconut syrup one at a time, until desired consistency. Add in rum extract. Set aside until ready to glaze. Warm the glaze gently if necessary.

When the vegetable oil is ready, slide doughnuts into hot oil with wide wooden slotted spatula. Fry until golden brown, about 1 minute on each side. Remove carefully from oil and drain well.

Dip the doughnuts into the Pina Colada glaze and set on rack. Sprinkle glazed donuts with flaked coconut or dip in sprinkles or other toppings to garnish.

Enjoy! I know we sure did!