Pineapple Drop Doughnuts

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

SERVINGS

60

CATEGORY

Breakfast/Brunch

METHOD

Deep-Frying

PREP

10 min.

COOK

60 min.

TOTAL

70 min.

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.

Printed from tasteofhome.com Nov 18, 2008

Copyright Reiman Media Group, Inc © 2008