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Spiced Pineapple Doughnuts

Recipe by Guest Chef Phillipa Sibley, CIRCA, Melbourne


  • Doughnut Batter

  • Spiced Pineapple Syrup


  • Doughnut Batter:

  • 1.

    Crumble the yeast into a bowl, add a tiny pinch of sugar and a splash of warm water, set aside.

  • 2.

    Melt the butter in the milk.

  • 3.

    Sift dry ingredients.

  • 4.

    When the milk is just lukewarm whisk in the eggs and the yeast.

  • 5.

    Make a well in the centre of the flour and using your hand beat in the liquid until the batter is smooth and elastic.

  • 6.

    Cover with cling film and set aside to prove (about 20mins).

  • 7.

    When the batter has doubled knock it down by beating it again with your hand.

  • 8.

    Wrap again and put in the fridge for at least 1 hour.

  • 9.

    To cook, drop small spoonfuls into deep oil at 170°C.

  • 10.

    When the doughnuts are golden brown remove and toss in the spice syrup.

  • Spiced Pineapple Syrup:

  • 1.

    Combine all ingredients and simmer for 15mins.

  • 2.

    Allow to cool then strain.


Serve with fresh pineapple, extra syrup and mint leaves

2 Acland Street
St Kilda
tel: 03 9536 1122

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Andrew Graham

Moscato, Sparkling Whites and Sparkling Rose are the best wines to pair with Spiced Pineapple Doughnuts.


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