400 g plain baker's flour, plus a little for dusting
7 g sachet dried yeast
1 cup canned crushed pineapple
¼ cup buttermilk
1 tsp pineapple essence
¼ cup caster sugar
½ tsp fine sea salt
½ tsp ground cinnamon
½ tsp ground ginger
vegetable oil, for deep-fat frying
1 ½ cups icing sugar mixture, sifted
1 tbsp dark rum
- Combine flour and yeast in the bowl of an electric mixer. Add crushed pineapple, buttermilk, egg, pineapple essence, caster sugar, salt, cinnamon and ginger. Mix on medium, using dough hook attachment, for 5 minutes or until smooth. Cover bowl with plastic wrap and set aside in a draught-free place for 1 hour or until doubled in size.
- Lightly flour a board. Roll out dough to about 2cm thick. Cut into twelve 8cm-dia. discs and cut out a small hole in centre of each disc. Set aside, covered lightly with a tea towel, for 20 minutes.
- Pour oil into a medium saucepan until 5cm deep. Heat to 180°C on a cook’s thermometer, or until a cube of bread turns golden in 30 seconds. Deep-fry discs in batches for 3 minutes each side or until golden. Drain well on paper towel.
- Whisk icing sugar and rum in a medium bowl until smooth. Dip doughnuts 1 at a time into glaze. Put on a wire rack for 5 minutes to set. Serve immediately.