Initially created as a yeasted doughnut, we’ve revised this recipe to be an old school–fashion doughnut, and the result’s pure indulgence. Buttermilk, wealthy in lactic acid, tenderizes the dough and creates a mushy, frivolously tangy crumb that crisps completely when fried. The actual magic, although, lies within the fruity spirits-infused glaze. With the sluggish coaxing of warmth and time, the sugars within the fruit deepen, growing an intense sweetness that’s superbly balanced by the smoky heat of bourbon.
This up to date recipe from the archives initially ran in our July/August 2025 subject.
Discover the unique model within the Summer time 2016 subject.
Bourbon-Braised Pineapple Outdated-Original Doughnuts
Makes 10 doughnuts
- 6 tablespoons (84 grams) unsalted butter, softened
- ½ cup (100 grams) granulated sugar
- 2 massive eggs (100 grams), room temperature
- 3½ cups (438 grams) all-purpose flour, plus extra for dusting
- 4 teaspoons (20 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- 1 cup (240 grams) complete buttermilk, room temperature
- 1 teaspoon (4 grams) vanilla extract
- Vegetable oil, for frying
- Bourbon-Braised Pineapple Glaze (recipe follows)
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium pace till fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one after the other, beating nicely after every addition and stopping to scrape sides of bowl. (Combination might look a bit damaged, however batter will come collectively.)
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In a medium bowl, whisk collectively flour, baking powder, and salt. In a small bowl, whisk collectively buttermilk and vanilla. With mixer on low pace, step by step add flour combination to butter combination alternately with buttermilk combination, starting and ending with flour combination, beating simply till mixed after every addition and stopping to scrape paddle and backside and sides of bowl. Cowl and refrigerate for at the least 1 hour.
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Line 2 baking sheets with parchment paper.
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Switch dough to a closely floured floor. Fold dough on itself as soon as simply to deliver it collectively; pat or roll to ⅜- to ½-inch thickness. Utilizing a 3½-inch doughnut cutter dipped in flour, minimize dough, rerolling scraps and reflouring floor as essential. Gently switch minimize dough to ready pans.
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In a 4- to 6-quart cast-iron Dutch oven, pour oil to a depth of two inches, and warmth over medium warmth till a deep-fry thermometer registers 350°F (180°C). Line a big rimmed baking sheet with paper towels.
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Fry doughnuts, 2 at a time, till golden brown, 2 to three minutes per facet, adjusting warmth as wanted to take care of temperature. Take away from oil utilizing a spider strainer or slotted spoon, and let drain on ready pan. Let cool barely.
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Place doughnuts on a wire rack; spoon Bourbon-Braised Pineapple Glaze onto doughnuts. Let stand till glaze is ready, 5 to 10 minutes. Finest served similar day as made.
Bourbon-Braised Pineapple Glaze
Makes about 1⅓ cups
- ¼ cup (55 grams) firmly packed darkish brown sugar
- 6 tablespoons (90 grams) bourbon, divided
- 1½ tablespoons (31.5 grams) honey
- 1½ cups (235 grams) chopped cored peeled ripe recent pineapple
- 1 teaspoon (4 grams) vanilla extract
- 2½ cups (300 grams) confectioners’ sugar
- ⅛ teaspoon kosher salt
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Preheat oven to 400°F (200°C).
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In a 10-inch ovenproof skillet, whisk collectively brown sugar, 2 tablespoons (30 grams) bourbon, and honey. Stir in pineapple.
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Bake, stirring each 10 minutes, till pineapple is golden brown and liquid is thick and syrupy, about half-hour. Let cool for five minutes.
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Switch combination to the container of a blender, and add 2 tablespoons (30 grams) bourbon and vanilla; mix till easy.
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In a big bowl, whisk collectively pineapple combination, confectioners’ sugar, salt, and remaining 2 tablespoons (30 grams) bourbon. Use instantly, or cowl and refrigerate for as much as 3 days. If refrigerating, reheat glaze within the high of a double boiler earlier than utilizing.
