Boozy Pina Colada doughnuts
Boozy Pina Colada doughnuts are here for good! Just melt-in-your-mouth doughnuts made with sour cream. No yeast. Finished off with rum and toasted coconut glaze
Is it summer yet? We are nearly there, right? I can feel it in the air...
Fun, sun, water, booze, adventure and good people around. This is what I think a good summer should be about - of course great food is a must as well! By good food I mean these golden round beauties, a perfect summer dessert or a snack - pineapple and coconut doughnuts with rum and toasted coconut glaze.
How to make Boozy Pina Colada doughnuts
As you know I adore easy recipes and this one is easy.
I would start with toasting all coconut mentioned in the recipe below. It really makes the difference. Toasting releases more coconut flavour. Then let it cool down.
1.Toasted coconut rum glaze: just mix all the ingredients together and adjust the liquid-sugar ratio depending on what consistency of glaze you like. Set aside.
2. Coconut and pineapple doughnuts: again, mix all the ingredients together until you get a firm dough. Wrap the dough in a cling film and let it rest in the fridge for at least 3 hours. It will help to develop the flavour. I love the fact that you can prepare the dough in advance and fry it when you are ready. When it comes to frying, please pay special attention to oil temperature. It should be between 175-180C. If the oil is not hot enough your doughnuts will absorb too much oil and will become soggy.
When your doughnuts are fried, just add glaze on top and enjoy hot or cold! by the way, the crust on these doughnuts is unbelievable!
What do boozy Pina Colada doughnuts taste like?
Crunchy, soft, boozy and melt in your mouth, packed with coconut and pineapple flavour - these doughnuts have it all. Be prepared to make a double batch as these bad boys will be gone in no time!
These doughnuts are PROPER! Yes, I know bikini is waiting BUT one doughnut or even two will not do any harm to your body, sooo go for it! At the end of the day life is too short not to have a doughnut, especially Pina Colada style.
I served those round boozy delights with frozen homemade pineapple curd and people were fighting over them. Nobody died but few doughnuts have been injured and hoovered with happiness and greed.
If you are looking for more recipes with pineapple, I can recommend you the following:
Click this link to see all my recipes with pineapples.
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own
Enjoy!
Pineapple and coconut doughnuts. Just melt-in-your-mouth doughnuts made with sour cream. No yeast. Finished off with rum and toasted coconut glaze
- 260 g AP flour (more for dusting)
- 140 g sour cream
- 60 g brown sugar (soft)
- 50 g pineapple (fresh, finely chopped)
- 30 g butter (room temperature)
- 50 g coconut (desiccated , toasted)
- 1 and 1/2 tsp baking powder
- 2 egg (yolks, from large eggs)
- 1 tsp rum (I used white rum)
- 1 tsp salt
- 1 l vegetable oil (for deep frying, or more or less depending on the dish your are using)
- 60 ml rum (I used white rum)
- 110 g icing sugar
- 50 g coconut (desiccated, toasted)
Add all ingredients into a small bowl and mix well until sugar dissolves.
Add more sugar or more rum depending on the consistency of the glaze you like. Leave your glaze aside.
Add butter and sugar, cream together for few minutes.
Add vanilla and egg yolks, mix well.
Then add salt, baking powder and flour, mix until all ingredients create a dough.
Then add sour cream and mix until incorporated.
Now add chopped pineapple and toasted coconut and mix well until a dough forms.
Cover the dough in a cling film and leave it in the fridge for at least 3 hours, ideally overnight. You can leave your dough in the fridge for up to 24 hours.
When you are ready to make doughnuts, sprinkle flour on a working surface and roll the dough 1 cm thick.
Using a glass or a cookie cutter cut out doughnuts.
Prepare a plate lined with paper towels for your doughnuts and a slotted spoon.
When you are ready to fry doughnuts, prepare 1 liter of a hot oil. You are aiming for oil temperature of 175C° - 180C°
Test the oil, by placing a small amount of dough into the oil.
Fry about four or five doughnuts at a time. If you add more doughnuts, the oil temperature will drop and doughnuts will become soggy.
Fry doughnuts for about 2 minutes each side. When ready, place doughnuts on a plate lined with a paper towel ( paper towel will help to absorb an excess oil).
Drizzle your doughnuts with rum toasted coconut glaze and eat :)