Bourbon-Braised Pineapple Old-Fashioned Doughnuts
Initially created as a yeasted doughnut, we’ve revised this recipe to be an old-fashioned–style doughnut, and the result is pure indulgence. Buttermilk, rich in lactic acid, tenderizes the dough and creates a soft, lightly tangy crumb that crisps perfectly when fried. The real magic, though, lies in the fruity spirits-infused glaze. With the slow coaxing of heat and time, the sugars in the fruit deepen, developing an intense sweetness that is beautifully balanced by the smoky warmth of bourbon.
This updated recipe from the archives originally ran in our July/August 2025 issue.
Find the original version in the Summer 2016 issue.
Bourbon-Braised Pineapple Old-Fashioned Doughnuts
Makes 10 doughnuts
Ingredients
6 tablespoons (84 grams) unsalted butter, softened½ cup (100 grams) granulated sugar2 large eggs (100 grams), room temperature3½ cups (438 grams) all-purpose flour, plus more for dusting4 teaspoons (20 grams) baking powder1 teaspoon (3 grams) kosher salt1 cup (240 grams) whole buttermilk, room temperature1 teaspoon (4 grams) vanilla extractVegetable oil, for fryingBourbon-Braised Pineapple Glaze (recipe follows)
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition and stopping to scrape sides of bowl. (Mixture may look a bit broken, but batter will come together.)
In a medium bowl, whisk together flour, baking powder, and salt. In a small bowl, whisk together buttermilk and vanilla. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition and stopping to scrape paddle and bottom and sides of bowl. Cover and refrigerate for at least 1 hour.
Line 2 baking sheets with parchment paper.
Transfer dough to a heavily floured surface. Fold dough on itself once just to bring it together; pat or roll to ⅜- to ½-inch thickness. Using a 3½-inch doughnut cutter dipped in flour, cut dough, rerolling scraps and reflouring surface as necessary. Gently transfer cut dough to prepared pans.
In a 4- to 6-quart cast-iron Dutch oven, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 350°F (180°C). Line a large rimmed baking sheet with paper towels.
Fry doughnuts, 2 at a time, until golden brown, 2 to 3 minutes per side, adjusting heat as needed to maintain temperature. Remove from oil using a spider strainer or slotted spoon, and let drain on prepared pan. Let cool slightly.
Place doughnuts on a wire rack; spoon Bourbon-Braised Pineapple Glaze onto doughnuts. Let stand until glaze is set, 5 to 10 minutes. Best served same day as made.
Bourbon-Braised Pineapple Glaze
Makes about 1⅓ cups
Ingredients
¼ cup (55 grams) firmly packed dark brown sugar6 tablespoons (90 grams) bourbon, divided1½ tablespoons (31.5 grams) honey1½ cups (235 grams) chopped cored peeled ripe fresh pineapple1 teaspoon (4 grams) vanilla extract2½ cups (300 grams) confectioners’ sugar⅛ teaspoon kosher salt
Instructions
Preheat oven to 400°F (200°C).
In a 10-inch ovenproof skillet, whisk together brown sugar, 2 tablespoons (30 grams) bourbon, and honey. Stir in pineapple.
Bake, stirring every 10 minutes, until pineapple is golden brown and liquid is thick and syrupy, about 30 minutes. Let cool for 5 minutes.
Transfer mixture to the container of a blender, and add 2 tablespoons (30 grams) bourbon and vanilla; blend until smooth.
In a large bowl, whisk together pineapple mixture, confectioners’ sugar, salt, and remaining 2 tablespoons (30 grams) bourbon. Use immediately, or cover and refrigerate for up to 3 days. If refrigerating, reheat glaze in the top of a double boiler before using.
The post Bourbon-Braised Pineapple Old-Fashioned Doughnuts first appeared on Bake from Scratch.