The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Wanted Aussie pineapple donut !!!

macette's picture
macette

Wanted Aussie pineapple donut !!!

Hello bakers, Im on the hunt for an authentic aussie pineapple donut. I used to buy one of these every morning on the way to school. I have searched hi and low and googled to excess. So if there is an Aussie baker out there please can you help with the recipe. It is not iced it is a glaze. I am guessing a sugar glaze flavoured with pineapple but not like anything I have ever tried before and I dont know glazes so dont know if butter is added to a glaze or not. Maybe someone will recognise the pic and know exactly how it is done.....fingers crossed. This is now becoming an obsession because I dont live there any more. Waiting for help patiently...thank you...:-) 

kendalm's picture
kendalm

Sorry to say I don't really remember pineapple doughnuts that well they weren't my bag back in the day. I was more into the cinnamon ones that that were made with the machine that extruded dough rings directly to a little deep fryer river (remember that device that had a conveyer. You could get them right off the production line and they were incredible. There are so many baked foods that I've tried to replicate from my teen years in Sydney such as apple pies, pies and eclairs and I do it because anytime I find someone who claims they make authentic versions usually fall short of expectations. It also seems that it takes many attempts to even get close. As an example with pies, one key is that you need to use margarine (preferably Australian margarine) or lard and it seems the case each time there's one or two key factors that make a huge difference. You may just have to research like mad to find out with the pineapple doughnuts (sorry wish I could help and know the frustration well)

macette's picture
macette

Was so hoping you would answer and know what I was after...no worries, I will play with a pineapple syrup into a sugar glaze and see what I get. I do remember the conveyer donuts and they were lovely. But you know when you remember a taste that you can’t get where you live....lol. Worth a try when I do donuts again...it’s all in the glaze....nice to hear from you ....

kendalm's picture
kendalm

Of course I know what its like and unfortunately I just didn't eat enough to even stab at what might be different. recently I decided I wanted cheese cake - the no bake kind which we used to eat as kids and I knew that certain elements for example the crust had to be salty and the cake very lemony but with this dpughnut I had then less often - I can ask around friends and family and if I get a hit will let you know ;)

 

macette's picture
macette

you never know someone will know...meanwhile I will play with the pineapple syrup and let you know...good luck with the cheesecake...

leslieruf's picture
leslieruf

must be just an aussie thing!   is is just the icing  - it makes me think more of a pineapple slice dipped in fritter batter and deep fried..

Leslie

macette's picture
macette

oh yes Leslie they are lovely and the banana fritter was good to....but this donut is something special. I will have to learn to do without...lol

andychrist's picture
andychrist

with the glaze sandwiched in between? If so you could make your own pineapple curd, which in addition to pineapple juice would contain confectioner's sugar, egg yolk and butter.

macette's picture
macette

No Andychrist, just a donut fully dipped into a pineapple syrup it says in the description. I found the makers here https://balfours.com.au/our-range/type/sweet/ just called pineapple donut. Cant see them giving me the recipe tho...:-( 

andychrist's picture
andychrist

dipped in syrup you could make your own easily enough. I'm assuming Balfours use artificial flavour, like maybe Watson's. But an all natural syrup can be prepared simply by reducing pineapple juice over the lowest heat possible then mixing in confectioner's sugar. (I've done this quite often when making my infamous jelly do-nots.)

 

macette's picture
macette

i will get a pure pineapple juice and give it ago....will post back when I have results.....lol is your famous jelly donuts on here somewhere....?

andychrist's picture
andychrist

http://www.thefreshloaf.com/node/49673/donots

But I most often use orange pineapple juice or a mixture of fresh pineapple and some kind of passion fruit blend to give the glaze a richer colour and more complex flavour. 

Best of luck, macette!

macette's picture
macette

i really fancy pineapple and passion fruit...thank you for great tips, will let you know when I succeed...lol

aussiecatharineu's picture
aussiecatharineu

If you find the recipe or anyone who sells it let me know I am in Florida

macette's picture
macette

No luck yet...:-( I will try making the syrup next time to make donuts and I like the idea of using a bit of passionfruit. I can get a bottle of thick passionfruit puree here in Northern Ireland . Might try pouring that over one to see how it dries in. But may have to face the fact I may never get another pineapple donut ...:-(  But if I do I will let you know :-)