Pineapple is one of the most common fruits in Martinique, the third fruit in terms of production after bananas and sugar cane. Also it therefore fits into the presentation of many local desserts such as the pineapple cake or the donut here. It's an easy recipe to prepare and if the weather scares you, know that this is just the preparation break time.
For 10 servings:
- One fresh pineapple or 2 boxes of 10 pineapple slices
- 150 gr of flour
- 40 cl of water
- 1 lime
- 2 tablespoons of cane sugar
- ½ glass of old rum liqueur
- ½ sachet of baker's yeast
- 1 pinch of grated nutmeg
- 1 pinch of grated cinnamon
- 1 pinch of salt
- Caster sugar
- Mix the sifted flour with salt, sugar and 20 cl of water until you obtain a compact dough
- Mix the yeast in 20 cl of lukewarm water and incorporate everything into the dough
- Add the eggs, a pinch of cinnamon and a pinch of nutmeg. Mix everything and let stand for 3 hours at room temperature.
- If you have chosen the normal pineapple, peel it and remove the core (bitter central part) and cut at least 8 slices of the same size. Sprinkle it all with the old rum.
- Dip the pineapple slices in the donut batter.
- In a frying pan, heat some oil and once it is hot put the pineapple slices soaked in the dough.
- Once browned, place the donuts on absorbent paper.
- Put caster sugar on the donuts.
- Once cooled enjoy!