Passion Fruit & Pineapple Spiced Doughnuts with Cinnamon Ice Cream

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Simple and easy to make for family or an after dinner treat!

We made these on stage at the Newcastle Food and Wine Expo!


Health Benefits from some of the ingredients in this recipe –

Boosts brain activity

Aids digestion

Immune Booster

Healthy skin

Cancer fighting


Passion Fruit & Pineapple Spiced Doughnuts with Cinnamon Ice Cream

Doughnuts – Makes 20 – 30
  • 220ml milk
  • 40g butter (softened)
  • 6g fresh yeast
  • 2 whole eggs
  • 1 egg yolk
  • 300g plain flour, sifted
  • 40g caster sugar
  • ¼ t cooking salt
  • Vegetable oil for deep frying
  1. Warm the milk in a small saucepan over low heat. Add butter and stir until melted. Remove from heat and allow to cool to room temperature.
  2. Crumble the yeast into a small bowl and add a little of the cooled milk mixture. Set aside for the yeast to soften and activate.
  3. Whisk the egg and egg yolk in a large bowl and add the yeast mixture and remaining milk mixture.
  4. Combine the flour, sugar, salt in a large bowl and make a well in the center.
  5. Add the wet ingredients and using a wooden spoon, give a good mix until the dough is stretchy and elastic.
  6. Cover with cling wrap and set aside for an hour or until the dough has doubled in size.
  7. Heat 4L vegetable oil in a deep fryer or large saucepan to 180oC.
  8. Spoon the dough mixture into a piping bag and ssqueeze walnut sized blobs of dough into the hot oil, use scissors to cut the dough so it can fall into the oil.
  9. Use a slotted spoon to flip doughnuts over and cook both sides.
  10. Cook doughnuts for 3-4 minutes or until golden brown, you can test if they’re cooked by breaking in half and trying to make sure they aren’t still doughy in the center.
  11. Remove from oil and drain on paper towel before serving.
Cinnamon Ice cream:
  • 4 egg yolks
  • 25g caster sugar
  • 1 tsp corn flour
  • 300ml milk
  • 1 tsp vanilla paste
  • 2 teaspoons ground cinnamon
  • 300ml thickened cream
  1. Beat together the egg yolks, sugar and corn flour in a large bowl until pale and creamy.
  2. Heat the milk and vanilla extract in a saucepan over low heat until nearly bubbles form and then temper egg mixture and pour remainder onto egg mixture.
  3. Return the mixture to a clean pan and cook over low heat for 3-4 minutes, stirring, until thickened and smooth (custard consistency). Add the ground cinnamon and stir to combine.
  4. Whip the thickened cream in a bowl to hard peaks then fold into the cooled custard mixture.
  5. Make sure the ice cream mixture is cool before placing into the ice cream machine. Churn until you have a gorgeously smooth ice cream about 40-60 minutes.
Spiced Syrup
  • 1 ripe pineapple
  • 50g butter
  • 2 T chopped fresh ginger, grated
  • 1 t vanilla bean paste
  • 1 cinnamon stick
  • 100g caster sugar
  • 50ml passion fruit juice (use pulp from 3-4 passion fruit pushed through a sieve)
1. Peel the pineapple and remove all the little brown bits. Cut lengthways into 8 pieces, remove the core and set aside to infuse the syrup. Cut the pineapple into bite sized chunks and set aside for serving.
2. Melt the butter in a saucepan over medium heat. Add the ginger, vanilla, cinnamon and sugar and stir over medium heat until sugar dissolves.
3. Finely chop the pineapple core and add to the pan along with the passionfruit juice. Simmer until reduced by half. Remove from the heat and set aside to infuse for 30 minutes. Strain through a sieve, discarding the solids. Set the syrup aside at room temperature.
  1. Whizz pistachios up in the food processor or roughly chop. Sprinkle on the plate. Roll the hot doughnuts in the spiced syrup along with the reserved pineapple chunks.
  2. Arrange the doughnuts and pineapple chunks on the serving plates. Spoon over spiced syrup, spoon on passion fruit pulp and add the ice cream. Serve immediately.

Gotta love these Pineapple Doughnuts by Carly and Tresne

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