Doughnuts are actually quite easy to make. These are topped with warm caramelised pineapple and passionfruit mascarpone cream, for extra luxury. They are best on the day of frying. If you want to have them later, freeze the doughnuts once cold and refresh for 5 seconds in the microwave before topping with pineapple.
For the doughnuts:
- 250gr milk
- 7gr dried yeast
- 1 large egg
- 30gr sugar
- 500gr strong bread flour
- 2 tsp baking powder
- 3gr salt
- 85gr soft butter
For the caramelised pineapple:
- 1/2 pineapple
- 1 tbs brown muscovado sugar
- 1 tbs butter
For the passionfruit mascarpone cream:
- 250gr mascarpone
- 6 passionfruits
- 25gr sugar
- 200gr heavy cream
Makes 14 doughnuts
Make the doughnuts
Combine all the ingredients in the bowl of a stand alone mixer. Mix with a dough hook for 8 minutes.
Place the dough in an oiled bowl and let it rest on warm but not hot spot for 30 minutes.
Fold the dough over on itself, then rest another 30 minutes.
Start heating a pan of sunflower oil to 190°C.
Roll the dough on an oiled kitchen counter to 1.5cm thick. Cut 8cm circles from them, and cut a 2cm hole in the middle of each one. Place the doughnuts and holes (the smaller balls cut from the center) on baking paper. Cover and leave to rest for 10 minutes.
Bake the doughnuts 1 minutes per side.
Leave to cool on a wire rack.
Cut the pineapple into 2cm chunks.
Melt the butter in a thick based pan. Add the sugar, stir, then add the pineapple. On a high flame, caramelise the pineapple.
The passionfruit cream
Scoop the juice and seeds from the passionfruits. Combine with the mascarpone, sugar and cream. Whip to a thick consistency.
Serve the doughnuts topped with warm pineapple and passionfruit cream.