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1
For Doughnuts:
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2
Strain the pineapple & reserve the juice. Squeeze out as much pineapple juice as possible using a cheesecloth, clean lint-free tea towel or by pressing crushed pineapple thru a fine sieve. There should an excess that can be used for the glaze. NOTE: Do not over-mix. Most of the steps require only enough mixing to combine.
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3
Preheat oven to 375F - Lightly coat doughnut pan w/oil. Mix together flour, sugar, baking soda plus salt & whisk to fully combine ingredients.
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4
In a separate bowl, combine oil, buttermilk, rum extract plus eggs & whisk until well-combined.
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5
Add wet ingredients to the dry ingredients & mix only until moistened.
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6
Add vinegar & mix well. Sprinkle in pineapple & fold in until combined.
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7
Fill doughnut wells only 3/4 full. Bake for 10-12 min or til golden brown.
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8
Let cool in pan for 5 minutes. Turn out onto a wire rack to fully cool.
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9
NOTE: This recipe assumes you have a doughnut baking pan. If you don't, then use a baking sheet & get creative. These pastries do not have to be round. They can be twisted (like me), etc.
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10
For Glaze:
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11
Mix the crushed pineapple, sugar & pineapple juice in a bowl until smooth & creamy.
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12
Spoon onto cooled doughnuts. Sprinkle immediately w/the shredded coconut & wait at least 10 min for glaze to set before serving.
