Recipes

PINEAPPLE DOUGHNUTS
  • Ingredients
  • 1 1/2 cups buttermilk
  • 1 pkg. active dry yeast
  • 1/4 cup sugar
  • 1/2 cup riced cooked potatoes
  • 2 eggs
  • 3/4 tsp. salt
  • 1 tsp. cinnamon
  • 1/3 cup butter or margarine, melted
  • 1 tsp. grated lemon peel
  • 1 medium apple, peeled and shredded
  • 2 cups all-purpose flour
  • 1 1/4 cup whole wheat flour
  • 1 1/2 cups chopped dried pineapple
  • oil or shortening for frying
  • Cinnamon Sugar
Directions
  1. In a small saucepan, warm buttermilk to 105 to 115 degrees F
  2. Pour into a warmed large bowl and sprinkle with yeast
  3. Add sugar and stir until dis- solved and let stand 5 to 10 minutes
  4. Add potatoes, eggs, salt, cinnamon, melted butter or margarine, lemon peel and apple and mix well
  5. Add 11/4 cups flour
  6. Beat until smooth and elastic
  7. Gradually stir in remaining 2 cups flour. Beat until very smooth
  8. Fold in pineapple
  9. Batter will be sticky
  10. Cover and let rise in a warm place 1 hour or until doubled in bulk
  11. In a heavy pan or deep fryer heat 3 inches of oil or shortening to 375 degrees F
  12. Drop batter by heaping tablespoonful into hot oil or shortening
  13. To make flat doughnuts, let batter slide off spoon, pushing slightly with a second spoon
  14. If batter is dropped by rounded spoonfuls, doughnuts may be doughy in center
  15. Fry until golden brown, turning once
  16. Remove from oil
  17. Drain on paper towels
  18. Shake in paper bag with Cinnamon Sugar
  19. Serve immediately
  20. Makes 36 to 48 doughnuts.


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