Piña Colada Donuts

Cooking Time

15 minutes

Prep Time

1.5 hours (including resting)

Serving Size

12 Donuts

Escape to the tropics with these irresistible Piña Colada Donuts! Soft, golden dough is fried in Wesson Canola Oil, then filled with a creamy coconut filling, glazed with pineapple and a hint of rum, and topped with toasted coconut and dried pineapple chunks. A fun rum-filled pipette lets you add a dash of spirit for the ultimate tropical experience.

Light, sweet, and full of island-inspired flavors, these donuts are your ticket to paradise—no vacation required!

Visit our Instagram page for more recipe inspiration!

CONTAINS:

Dairy, eggs, gluten

Ingredients

Piña Colada Donuts

2% Milk 1 1/2 cups.

Instant or Quick Rise Yeast 3 3/4 tsp.

Granulated Sugar 2/3 cup.

Water 1/3 cup.

Wesson Canola Oil 6 tbsp.

Eggs 3 .

Salt 1 tsp.

Bread Flour 6 Cups.

Wesson Canola Oil (for frying) 6 Cups.

Coconut Cream Filling

Coconut Milk 1 can.

Milk 1/2 cup.

Pure Vanilla Extract 1 tsp.

Granulated Sugar 1/2 cup.

Corn Starch 1/4 cup.

Egg Yolks 4 .

Glaze

Pineapple Juice 1/3 cup.

Powdered Sugar, sifted (more for desired consistency) 2 cups.

Unsalted Butter, melted 2 tbsp.

Rum 2-3 tbsp, optional.

Garnish

Dried Pineapple Slices or Chunks .

Toasted Coconut Flakes .

Rum filled pipettes .

Method

In a small heat-proof bowl, warm milk to 110°F in the microwave approx. 40 seconds. Milk should be quite warm to the touch but not too hot. Sprinkle yeast over milk and whisk to combine.

In the bowl of a stand mixer, fitted with paddle, combine sugar, water, Wesson oil, eggs and salt. Add milk mixture and mix just to combine.

Switching to a dough hook, add flour into the wet mixture and mix on medium speed for 7 to 8 minutes or until dough is smooth. Dough will be a bit sticky!

Remove hook, shape dough into a ball and place in a lightly oiled bowl at least double the size of your dough ball. Cover bowl with a warm damp tea towel or plastic wrap and place in a warm area until double in size, approximately 45 minutes.

Turn out dough onto a lightly floured surface and roll to 1/2” thickness. Using a 3 ½” round cutter dipped in flour, cut donuts without twisting. Place donuts on a parchment lined baking sheet and allow the donuts to rest for 10 to 15 minutes.

Preheat oil to 360°F in a large heavy bottom pot or deep fryer. Gently drop donuts 3-4 at a time, into hot oil and fry each side for approximately 2 minutes or until golden. Remove donuts to a paper towel lined baking sheet and allow to cool.

Coconut Cream Filling

In a saucepan, heat coconut milk, milk, and vanilla over medium, stirring until it starts to simmer. In a heat proof bowl, whisk together sugar and cornstarch until well combined. Whisk in egg yolks.

When milk is simmering remove from heat and pour approx. ¾ cup of warm milk into sugar mixture and whisk to combine, this will temper the eggs. Add egg mixture back into saucepan with remaining milk and return to heat. Cook the coconut cream over medium heat, whisking, until thickened to coat the back of a spoon. Remove from heat. Transfer mixture to a heat-proof bowl and cover the surface with parchment paper to avoid a skin forming on the filling. When the bowl is cool to the touch, cover with plastic wrap and refrigerate until ready to use.

Glaze

Combine all ingredients with whisk. Cover surface of glaze with clingfilm until ready to use.

Assembly Method

Using a chopstick or thick skewer, insert into the side of each donut, moving the chopstick back and forth to create a pocket for your filling. Put filling in a piping bag fitted with a round piping tip that will fit in the hole. Pipe the coconut cream into each donut to fill so that a small dab of filling comes to the edge of the opening. Dip tops of donuts into glaze and place on a parchment lined baking sheet. Decorate with toasted coconut flakes and dried pineapple chunks before the glaze has set. Allow glaze to set. Before serving, insert a rum filled pipette into the top of each donut.