Gastronomixs

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, Herberg de Kop van 't Land, Dordrecht, the Netherlands.

Pineapple beignet

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Ingredients

1

 

pineapple

1

 

egg

600

g

milk

500

g

flour

7

g

yeast, dried

1

tsp

sugar

1

tsp

salt

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.

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