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Pineapple Walnut Donuts

Ingredients

Donuts

Preheat the oven to 325 degrees F. Spray a donut pan with cooking spray, use a paper towel to lightly spread/remove excess spray.
In a large bowl combine the flour, brown sugar, baking powder and salt.
In another bowl combine the milk, egg, and oil until well blended. Stir the dry ingredients into the wet ingredients, mix just until combined.
Add in the pineapple and walnuts and gently fold to combine.
Transfer the batter to a large piping bag or use a ziploc bag with one corner cut off. Pipe the batter into the donut pan, filling each donut hole about 2/3 full. Alternatively, spoon the batter into the donut pan.
Bake the donuts for 10-14 minutes, or until a toothpick comes out clean. Remove from the oven and let the donuts sit in the pan for 10 minutes.
Remove the donuts from the donut pan and place them on a wire rack to cool.

White Chocolate Glaze

Melt either the vanilla candiquik and vegetable shortening or white chocolate chips and heavy cream in a small saucepan over low heat. Stir occasionally until the mixture is melted, about 8 minutes.
For dipping the donuts, it’s easiest to transfer the glaze to a small shallow dish, but large enough to fit a donut in. While hanging onto the edges of the donut, dip each donut into the chocolate and pause for a few seconds while the donut is upside down to allow to excess to fall off. Place the donuts on a cooling rack.

Pineapple Drizzle

Put the chopped or crushed pineapple in a blender and puree until smooth. Transfer the puree to a squeeze bottle and top each donut with pineapple drizzle if desired.

Notes

Equipment used: donut pan