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Pineapple Drop Doughnuts Recipe

These light, cake-like treats warm you up on a cold winter morning. They satisfy your hunger for doughnuts with less effort and time.

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Pineapple Drop Doughnuts Recipe

Prep: 10 min. Cook: 1 hour

Yield: 60 Servings

10 60 70

Ingredients

3 cups all-purpose flour
3/4 cup sugar
2 tablespoons baking powder
3/4 teaspoon salt
3 eggs
1 cup milk
1 can (20 ounces) crushed pineapple, drained
Oil for deep-fat frying
Confectioners' sugar

Directions

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk eggs and milk. Stir in pineapple. Stir into dry ingredients just until blended.
In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by heaping teaspoonfuls a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar. Yield: about 10 dozen.

Editor's Note: Doughnuts may be frozen in an airtight container for up to 1 month. To reheat, place on a microwave-safe plate and microwave on high for 5-10 seconds or until warm. Dust with confectioners' sugar.

Originally published as Pineapple Drop Doughnuts in Best of Country Breads , p103

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas