Pineapple Drop Doughnuts Recipe

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These light, cake-like treats warm you up on a cold winter morning. They satisfy your hunger for doughnuts with less effort and time.
TOTAL TIME: Prep: 10 min. Cook: 1 hour
MAKES:60 servings
TOTAL TIME: Prep: 10 min. Cook: 1 hour
MAKES: 60 servings

Ingredients

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

Directions

  1. 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.
  2. 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 2000, p103

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