Pina Colada Donuts

Ingredients

Traditional Cake Donuts (Fried)

• 2 large eggs
• 227 gr. buttermilk
• 44 gr. PreGel Five Star Chef Pannacrema Pineapple
• 198 gr. sugar
• 113 gr. cake flour, sifted
• 418 gr. unbleached, all-purpose flour, sifted
• 3 gr. baking soda
• 4 gr. baking powder
• 4 gr. salt
• 28 gr. unsalted butter
• as needed vegetable oil, lard or vegetable shortening for frying

Rum Glaze

• 142 gr. confectioner’s sugar, sifted
• 21 gr. light corn syrup
• 14 gr. unsalted butter, melted
• 14 – 28 gr. whole milk or water
• 8 gr. PreGel Five Star Chef Pannacrema Rum

Method

Traditional Cake Donuts (Fried)

1. While you prepare the dough, begin heating the lard (best flavor), shortening (less saturated fat but also less flavor), or vegetable oil (probably the healthiest alternative but if you’re doing these for flavor, this is not the choice to make).
2. An 8-quart stock pot is an appropriate size cooking co
3. Slowly start to melt/heat the fat over medium heat.
4. You want it to reach somewhere between 180 – 190 °C before you begin to cook.
5. Beat together the eggs, buttermilk, PreGel Pannacrema Pineapple and sugar until light.
6. In a separate bowl, blend together the dry ingredients.
7. Melt the butter, but make sure it’s not excessively hot.
8. Quickly blend the dry ingredients with the wet and stir in the melted butter.
9. The resulting dough will be quite soft, but if you keep your work surfaces well sprinkled with flour, you can deal with it.
10. Turn the dough out onto a floured surface, and knead four or five times to make it cohesive.
11. Then with a well-floured rolling pin, roll the dough out until it’s about 1,25 cm thick.
12. With a doughnut cutter dipped in flour (each time you cut), cut out doughnuts.
13. Save the “holes” or re-roll them with leftover dough.
14. Try to handle the dough as little as possible.
15. When the fat is at the appropriate temperature 180 – 190 °C, lower three or four doughnuts into it. A slotted spoon is useful here.
16. The doughnuts will initially sink to the bottom of the pot but will rise shortly.
17. Give them a minute or so on one side, then flip them over and give them another
18. Flip them a third time and cook for another 30″.
19. Drain on paper towels (or brown paper grocery bags).
20. Store cooled doughnuts, well wrapped, at room temperature for a couple of days.
21. Freeze for longer storage.

Rum Glaze

1. In the bowl of a mixer fitted with the whip attachment, combine together all of the ingredients, adding additional liquid or confectioner’s sugar as needed to adjust the desired consistency.

Assembly