directions
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1
In a small saucepan, warm buttermilk to 105 to 115 degrees F
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2
Pour into a warmed large bowl and sprinkle with yeast
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3
Add sugar and stir until dis- solved and let stand 5 to 10 minutes
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4
Add potatoes, eggs, salt, cinnamon, melted butter or margarine, lemon peel and apple and mix well
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5
Add 11/4 cups flour
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6
Beat until smooth and elastic
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7
Gradually stir in remaining 2 cups flour. Beat until very smooth
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8
Fold in pineapple
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9
Batter will be sticky
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10
Cover and let rise in a warm place 1 hour or until doubled in bulk
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11
In a heavy pan or deep fryer heat 3 inches of oil or shortening to 375 degrees F
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12
Drop batter by heaping tablespoonful into hot oil or shortening
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13
To make flat doughnuts, let batter slide off spoon, pushing slightly with a second spoon
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14
If batter is dropped by rounded spoonfuls, doughnuts may be doughy in center
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15
Fry until golden brown, turning once
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16
Remove from oil
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17
Drain on paper towels
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18
Shake in paper bag with Cinnamon Sugar
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19
Serve immediately
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20
Makes 36 to 48 doughnuts.
PINEAPPLE DOUGHNUTS
ingredients
- 1 1/2 cups buttermilk
- 1 pkg. active dry yeast
- 1/4 cup sugar
- 1/2 cup riced cooked potatoes
- 2 eggs
- 3/4 tsp. salt
- 1 tsp. cinnamon
- 1/3 cup butter or margarine, melted
- 1 tsp. grated lemon peel
- 1 medium apple, peeled and shredded
- 2 cups all-purpose flour
- 1 1/4 cup whole wheat flour
- 1 1/2 cups chopped dried pineapple
- oil or shortening for frying
- Cinnamon Sugar