Pineapple beignet
A variation on the classic Dutch doughnut ball (oliebol). Tasty as a treat served with coffee or as part of a dessert. Creation by Gijs Kemmeren, GK Foods, Raamsdonksveer, the Netherlands.
Ingredients
| 1 | pineapple | |
| 1 | egg | |
| 600 g | milk | |
| 500 g | flour | |
| 7 g | yeast, dried | |
| 1 tsp | 5 ml | sugar |
| 1 tsp | 5 ml | salt |
Instructions
Preparation method:
- Lightly beat the egg and allow it to come up to room temperature together with the milk.
- Mix the sugar into the flour, add the salt, and then lastly the dried yeast.
- Make a well in the flour and add the milk and egg in a stream.
- Mix until you have a smooth batter.
- Cover the batter and leave in a warm place for about an hour to double in volume.
- In the meantime, cut the pineapple into 2 by 2 cm cubes. You can now briefly marinate the pineapple.
- Stir the batter briefly with a spatula as soon as it has risen sufficiently. Leave it to rise further for another 15 minutes.
- Heat soya oil or another deep-frying oil to 175 °C.
- Dip the pineapple cubes in the batter and deep-fry until golden brown.
- Leave to cool slightly but serve while still warm.
Serving suggestions:
- Dust the beignet with yoghurt powder, for example.
- Serve the pineapple beignet at the table separately from any other friandises.
- Serve as part of a dessert, e.g. with other components using pineapple, apple, citrus fruit, or mango.
- Vary by marinating the pineapple before it is deep-fried, e.g. in sugar water with rosemary, lemon zest, star anise, or basil.