Bourbon-Braised Pineapple Old-Fashioned Doughnuts - A Recipe from Scratch

      Originally designed as a yeasted doughnut, this recipe has been transformed into an old-fashioned style, resulting in a truly indulgent treat. The buttermilk, which is rich in lactic acid, softens the dough and creates a tender, slightly tangy crumb that crisps up beautifully when fried. The real delight, however, is in the glaze infused with fruity spirits. Through careful application of heat and time, the sugars in the fruit intensify, producing a rich sweetness that is perfectly complemented by the smoky notes of bourbon.

      This revised recipe comes from our archives and was first published in our July/August 2025 edition. You can find the original version in the Summer 2016 issue.

      Yields 10 doughnuts.

      **Ingredients**:

      - 6 tablespoons (84 grams) unsalted butter, softened

      - ½ cup (100 grams) granulated sugar

      - 2 large eggs (100 grams), at room temperature

      - 3½ cups (438 grams) all-purpose flour, plus extra for dusting

      - 4 teaspoons (20 grams) baking powder

      - 1 teaspoon (3 grams) kosher salt

      - 1 cup (240 grams) whole buttermilk, at room temperature

      - 1 teaspoon (4 grams) vanilla extract

      - Vegetable oil, for frying

      - Bourbon-Braised Pineapple Glaze (see recipe below)

      **Instructions**:

      In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until fluffy, about 3 to 4 minutes, pausing to scrape down the sides of the bowl. Add the eggs one at a time, mixing well after each addition and scraping the sides. (The mixture may seem slightly broken, but the batter will eventually come together.)

      In a medium bowl, mix together the flour, baking powder, and salt. In a small bowl, combine the buttermilk and vanilla. With the mixer set to low, gradually add the flour mixture to the butter mixture, alternating with the buttermilk mixture, starting and finishing with the flour mixture. Mix just until combined after each addition, remembering to scrape the paddle and the sides and bottom of the bowl. Cover and refrigerate for at least 1 hour.

      Line two baking sheets with parchment paper. Transfer the dough to a heavily floured surface. Fold the dough onto itself once to unite it, then pat or roll it out to a thickness of ⅜ to ½ inch. Using a 3½-inch doughnut cutter dusted with flour, cut out the dough, re-rolling scraps and flouring the surface as necessary. Carefully move the cut dough to the prepared pans.

      In a 4- to 6-quart cast-iron Dutch oven, pour in 2 inches of oil and heat over medium until a deep-fry thermometer reads 350°F (180°C). Prepare a large rimmed baking sheet lined with paper towels.

      Fry the doughnuts two at a time until they are golden brown, about 2 to 3 minutes per side, adjusting the heat as necessary to maintain the temperature. Remove them from the oil using a spider strainer or slotted spoon and let them drain on the prepared pan. Allow to cool slightly.

      Place the doughnuts on a wire rack and spoon the Bourbon-Braised Pineapple Glaze over them. Let stand until the glaze sets, about 5 to 10 minutes. Best served the same day they are made.

      **Bourbon-Braised Pineapple Glaze**

      Yields about 1⅓ cups.

      **Ingredients**:

      - ¼ cup (55 grams) firmly packed dark brown sugar

      - 6 tablespoons (90 grams) bourbon, divided

      - 1½ tablespoons (31.5 grams) honey

      - 1½ cups (235 grams) chopped, cored, peeled ripe fresh pineapple

      - 1 teaspoon (4 grams) vanilla extract

      - 2½ cups (300 grams) confectioners’ sugar

      - ⅛ teaspoon kosher salt

      **Instructions**:

      Preheat the oven to 400°F (200°C). In a 10-inch ovenproof skillet, whisk together the brown sugar, 2 tablespoons (30 grams) of bourbon, and honey. Stir in the pineapple.

      Bake, stirring every 10 minutes, until the pineapple is golden brown and the liquid has thickened into a syrup, about 30 minutes. Let cool for 5 minutes.

      Transfer the mixture to a blender, adding the remaining 2 tablespoons (30 grams) of bourbon and vanilla; blend until smooth.

      In a large bowl, combine the pineapple mixture, confectioners’ sugar, salt, and the remaining 2 tablespoons (30 grams) of bourbon. Use immediately or store in the refrigerator for up to 3 days. If storing, reheat the glaze in the top of a double boiler