Carrot & Pineapple Doughnuts

Name: Carrot & Pineapple Doughnuts
Yield: 20 Balls
Cuisine: British
Ingredients: 1 Carrot *about 100g, finely grated; 3 tablespoons crushed OR finely chopped Pineapple *excess juice removed; 4 tablespoons (1/4 cup) Caster Sugar OR Brown Sugar; 1/4 teaspoon Salt; 1/2 teaspoon Ground Cinnamon; 1 tablespoon Oil OR melted Butter; 1 Egg; 1 & 1/2 cups Self-Raising Flour; Oil for frying *plus extra for rolling the dough; Icing Sugar for dusting

Hiroko Liston @hirokoliston

Melbourne, Australia

I used to make these doughnuts with finely grated Carrot only. One day I added some leftover canned crushed Pineapple, which I always add to ‘My Legendary Carrot Cake’, the flavour was improved and I liked it very much. Then I started adding Pineapple. Carrot only version is also very nice. If you use just Carrot, please alter the amount of Flour.

Hiroko Liston @hirokoliston

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Ingredients

20 Balls

1Carrot *about 100g, finely grated
3 tablespoonscrushed OR finely chopped Pineapple *excess juice removed
4 tablespoons (1/4 cup)Caster Sugar OR Brown Sugar
1/4 teaspoonSalt
1/2 teaspoonGround Cinnamon
1 tablespoonOil OR melted Butter
1Egg
1& 1/2 cups Self-Raising Flour
Oil for frying *plus extra for rolling the dough
Icing Sugar for dusting

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Steps

1

Place finely grated Carrot and crushed (OR finely chopped) Pineapple in a mixing bowl. Do not add excess juice from Pineapple as the dough would become too soft.
2

Add Sugar, Salt, Cinnamon, Oil (OR Butter) and Egg, and mix to combine. Add Self-Raising Flour and mix to form soft dough. *Note: If the dough is too soft, you can add extra Flour, but do not add too much.
3

Place Oil about depth of 5cm in a large saucepan and heat to about 160°C.
4

As the dough is very sticky, wet your hands with Oil and form 2-3cm balls and carefully drop them into the oil. Slowly deep-fry doughnuts until puffed and nicely browned all over.
5

Transfer the doughnuts to a tray lined with paper towel or a wire rack. Repeat with the remaining dough. Dust with Icing Sugar and enjoy.