175 g sugar
100 g butter, melted and cooled
150 ml buttermilk
1 can pineapples
1 teaspoon vanilla extract
A few drops of rum
1 pinch salt
1.5 teaspoons baking powder
225 g flour
75 g granulated sugar
2 tsp cinnamon powder
Preheat the oven to 170 degrees Celsius. First remove the pieces of pineapple from the can, drain them well; keep the pineapple syrup. Place the pineapple chunks in a blender and crush them until you obtain pea-sized pieces. Drain the crushed pineapples again.
In a bowl, mix well the sugar, the salt, the eggs, the buttermilk, the melted and cooled butter, the vanilla extract and the rum. Add the flour mixed with the baking powder, and mix again. You will obtain a thick batter. At the very end, add the crushed pineapples and mix again.
For the baking, you will need a special donut baking pan that can be bought in online stores. Lightly oil the pan and fill the holes with the mixture you have prepared – you can use a bag with a hole cut in one corner for this purpose. If you do not own such a tray, there is still a solution: you can use a muffin pan, just make sure you add only one tablespoon of mixture into each hole. In this case, of course, you will end up with small muffins instead of donuts.
Bake the donuts for 15-18 minutes, until they become golden brown and appetizing. Leave them in the pan for 4-5 minutes, and then remove them by turning the pan upside down. You may allow them to cool for a few minutes.
In a bowl mix the sugar and the cinnamon. Throw the donuts into the pineapple juice first, and then into the sugar mixture. Make sure you keep the donuts in the syrup for a few seconds only, as they will soak up too much syrup and will become too soft if kept in longer.
You can serve the donuts both hot and cold.