Pineapple Upside-Down Donuts
Votes: 1
Time: 1 hour 25 minutes
Complexity: easily
Quantity: 18 pcs.
Complexity: easily
Quantity: 18 pcs.
Transform classic donuts into attractive individual cakes, garnished with a glossy pineapple wheel and a maraschino cherry. Unlike traditional donuts, these donuts are baked in the oven. So, you'll need a special pan with a tube in the center of each cavity. Line the bottom of the pan with a mixture of butter and brown sugar, which turns into a delicious caramel glaze after baking. Place the pineapples on top, and then pour the batter over the dough. Turn the finished donuts pineapple-side up and place a cherry in each cavity. A delicious, impressive, and quite simple dessert.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 can of 600g canned pineapple rings, pour out 1 tsp of juice separately, the rest is not needed
- 165 g butter
- 1 cup brown sugar
- 1 and 3/4 cups flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 3/4 teaspoon coarse salt
- 0.5 tsp of soda
- 0.5 cups of sour milk or kefir
- 1/4 cup vegetable oil
- 0.5 tsp vanilla extract
- 1 large egg
- 18 maraschino cherries, stems removed
- Special equipment: metal donut pan with non-stick coating, large pastry bag
We recommend
Recipes with similar ingredients: Pineapple, butter, sugar, brown sugar, premium flour, sour milk, kefir, vanilla extract, eggs, cocktail cherry
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
Carefully cut the pineapple rings in half from the sides to make thin slices. - Melt the butter in a small saucepan, then turn off the heat and stir in the brown sugar until completely dissolved. Spoon 1 tablespoon of the sugar mixture into each well of a metal donut pan, then top with a pineapple slice, pressing firmly.
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, salt, and baking soda. In a separate bowl, combine the buttermilk, vegetable oil, vanilla, egg, reserved pineapple syrup from the can, and 1/4 cup water. Stir the liquid mixture into the dry mixture and knead until smooth. Transfer to a large pastry bag or resealable plastic bag, snip the corner to create a 2-cm (0.8-inch) opening, and squeeze some of the batter into a donut pan, filling each well almost to the top.
- Place the pan with the dough on a rimmed baking sheet and bake until a toothpick inserted into the center of a donut comes out clean, about 10 minutes. Cool the donuts in the pan for 5 minutes, then lift them out with an offset spatula and transfer them to a wire rack. Top each donut with a cherry and repeat with the remaining dough two more times.
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