My mini chef unexpectedly picked out a pineapple as one of his market selections yesterday. It was an interesting choice given his rather intense dislike for most fruits!
As such, I thought it best that I used some of said fruit in a recipe to prevent it from ending up in the chook bucket. Love, love loving the sound of piña colada custard, I decided to kill two birds with one stone and put it inside the doughnuts I had promised to make in lieu of the market variety. A promise borne from my dislike of waiting to be served almost every week...
I am aware that some people will question my spelling of the word doughnut, given that the more commonly used "donut" is more succinct and of course, easier to spell. There are two reasons I stick with the longer version of this word; 1) Given the choice I will always opt for the English, rather than the American spelling of words. Call it a nod to my ancestors. 2) Whilst the shorter form, "donut" has been around for some time, its popularity grew exponentially after the opening of Dunkin' Donuts in 1950. The fact that a massive fast food chain increased the popularity of this word is reason alone for me to avoid it at all costs!
It was fortunate I searched for a doughnut recipe early in the day given that the batter required a minimum of six hours in the fridge...and that was before the 2+ hours of proving!
It was Joanne Chang (of Flour Bakery in Boston) who provided me with the doughnut recipe and I liked it (they actually tasted like doughnuts) but think I will get a better result next time if I heat the milk a little before adding it to the yeast. I am kicking myself that I didn't go with my gut and do that this time but I am usually one to trust a recipe the first time I test it out. I can only assume that the yeast she uses is of better quality than mine which is why my doughnuts didn't quite prove to the expected height.
I am pleased to report that we have leftover custard (hooray!) which will be used to enhance our fruity desserts over the next couple of days x
|Our little market pineapple|