For Doughnuts:
Strain the pineapple & reserve
edium heat, then boil gently for 30 minutes or until tender
Preheat a grill pan on medium heat or preheat the grill on medium. Lightly spray both sides of doughnuts with no stick cooking spray.
Place doughnuts on grill pan or the grill and weigh down with a heavy baking pan. Cook 1-2 mins, until pale grill marks appear. Turn and weigh down again, cooking a further 1-2 mins.
Gently fold mascarpone with caramel sauce in a large bowl. Serve hot doughnuts with caramel mascarpone.
arm water for 30 minutes. Drain and pat dry with paper towels
nto the egg mixture alternately with the buttermilk. Mix until a
ugar and yeast in a small bowl. Let stand for 5-10
Soften the yeast in the warm water and let stand for 5 minutes
ir together yeast and warm
3/4 cups flour with yeast. In a saucepan heat milk
op.
Stir in the yeast until it is dissolved or
astry or ziploc bag (for the doughnuts). For the glaze, you'll
Combine all ingredients, but flour; blend well.
Add 5 cups flour; beat until smooth with a wooden spoon.
(Very important to beat until little bubbles can be seen in dough.)
Let rise once; beat down with wooden spoon.
Pour out on well floured board.
Do not knead; just pat out or roll to thickness desired.
Let rest. Cut out your doughnuts, dinner rolls or cinnamon rolls.
n separate bowl, combine flour, yeast, salt, ginger, cinnamon, and
First, blend the yeast with a little lukewarm milk.
arge mixing bowl.
Sprinkle yeast over the surface of the
ups flour. Combine flour, dry yeast, sugar, & salt in a
ently after each addition. Cover with plastic; chill 3 hours.
efore, cover poppy seeds with boiling water and let them
mbine sugar and water, sprinkle with yeast, and let stand until soft
large mixer bowl, dissolve yeast in warm water.
Add