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That recipe title is a mouthful. But so are these donuts. It’s fitting.
They’re a mouthful because you’ll want to eat the whole donut in one go. And I would not blame you at all.
These donuts are chock-full of delicious pineapple bits. The chocolate glaze is super quick and easy to make, and it pairs surprisingly well with the pineapple. I had my doubts at first, I admit, but now I feel I should always pair pineapple with chocolate. And the toasted coconut adds a delightful little crunch to the sweet, sticky donut.
Now I’m thinking about the phrase “chock-full.” Where did that come from? What does it mean? Let me consult my robot search engine brain.
According to the website StackExchange (which is a website that seems to be related to Yahoo! Answers, as proven by posted questions such as “can you run away from your shadow?” and “why does Batman talk to himself in the batvoice?”) the word “chock-full” is derived from Middle English “chokkeful” which means “to strangle” and that “chokkeful” is likely derived from Old English for “jaw” or “mouth” and they ultimately mean the same thing: a mouthful.
Unlike chokkeful, these donuts shouldn’t strangle you. However, just in case, I advise you to chew carefully. Especially if you take my advice from earlier and shove a whole donut into your mouth. Which I realize now is pretty bad advice.
Wow, what a lovely lighthearted topic for a donut recipe. What can I say, I’m known for my relevant post topics. (Noooooooot.)
Next time we’ll talk about the phrase “cat got your tongue” and how that relates to baking.
Hint: it doesn’t. And it’s a bit dark. And doesn’t involve cute kittens like we all hoped it would.
for the donuts
2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1 tsp salt
3/4 cup milk
1 tsp vanilla extract
1 tbsp vegetable oil
1 (20 oz) can crushed pineapple, drained
1. Preheat oven to 325 degrees. Lightly grease a donut pan and set aside.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Stir in milk, eggs, vanilla, and vegetable oil, mixing until just combined. Fold in drained crushed pineapple.
3. Fill donut cavities 2/3 of the way full. Bake for 8 – 10 minutes, or until donuts spring back when lightly pressed. Transfer to a wire rack to cool completely before glazing.
for the glaze
2-1/2 cups powdered sugar
2 tbsp cocoa powder
4 tbsp milk
1/2 tsp vanilla extract
toasted coconut, for topping
1. Whisk together powdered sugar and cocoa powder. Stir in milk and vanilla until glaze is smooth and lump-free. (Add 1 tablespoon more of milk if the glaze feels too thick.) Dip donuts into glaze, letting any excess glaze drip off. Immediately sprinkle with toasted coconut.