I'd pinned this recipe a little while back and the challenge was the perfect reason to bake it up today. I doubled the batter ingredients from the original recipe, I wanted to make sure I had enough to make some mini donuts too. Thank you so much Ashley at Baker By Nature for this fun recipe!
Pineapple Upside Down Donuts
Ingredients
For the batter:
- 2 cups + 4 tablespoons flour
- 1 cup light brown sugar -- packed
- 1 teaspoon salt
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 cup milk
- 1/2 cup pineapple juice ( I bought pineapple in 100% juice and reserved it after I drained the fruit)
- 2 teaspoon vanilla extract
- 5 tablespoons unsalted butter -- melted
- 2 large egg -- at room temperature
For the pineapples:
- 6 slices pineapple -- from a can, patted dry, sliced in half (see note below)
- additional light brown sugar for sprinkling in donut pans
Instructions
- Heat oven to 350º.
- Whisk together flour, brown sugar, salt, baking powder, and cinnamon. Melt butter in a glass bowl, let cool. Add milk, pineapple juice, vanilla and eggs. Combine the wet mixture with the dry mixture, but don't over mix. Spoon into a piping bag or zip top bag.
- Pat the pineapple rings dry. Slice each ring in half to make two. Spray or grease the donut pans well. Crumble about 1t of brown sugar into each spot. Lay pineapple in. Fill each with batter to about 3/4 full.
- Bake for 10 to 12 mins or until they test done. Let cool in pan for a minute. Place wire rack onto the pan and invert. Tap slightly on the bottom if needed.
- *For minis- spray or grease pan, sprinkle in brown sugar. Break up pineapple into small chunks and put 3 or 4 pieces in each spot. Pipe in batter. Bake for 5 to 8 mins or until they test clean.
Comments
Post a Comment