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Doughnut Kebab with Caramelised Pineapple

Serves 8
  • Steps
  • Ingredients


  • Preheat deep fryer to 180°C.
  • For the Doughnuts, place the milk into a small saucepan and heat to 37°C then add the melted butter and stir to combine. Remove from the heat and whisk in the eggs, yeast and caster sugar.
  • Place the flour in a large bowl and make a well in the centre. Whisk in the wet ingredients until a wet dough forms and all of the flour is incorporated with minimal lumps. Cover with a clean tea towel and set aside to prove for 45 minutes.
  • Working in batches, carefully drop heaped teaspoons of the dough into the preheated deep fryer and fry until golden brown and cooked through, about 4-5 minutes. Remove from the oil and drain on paper towel.
  • Meanwhile, for the Doughnut Coating, place the caster sugar, cinnamon, cloves and nutmeg in a large bowl and mix well to combine. Once cooked, toss the Doughnuts through the sugar and spice mixture and set aside.
  • For the Caramelised Pineapple, preheat a griddle pan over medium heat.
  • Cut the pineapple into 2cm cubes and place into a medium bowl. Add the remaining ingredients and toss well to coat.
  • Add the pineapple cubes to the hot griddle pan and fry until golden and caramelised. Remove from the griddle and set aside, keeping warm.
  • For the Butterscotch Sauce, combine all ingredients in a small saucepan and place over medium heat. Cook, stirring until the butter has melted and sugar has dissolved. Continue to cook until thick and bubbling, about 6-8 minutes, then remove from the heat. Transfer to a serving jug and set aside keeping warm.
  • To serve, thread 3 Doughnuts onto a skewer, with a piece of Caramelised Pineapple in between each Doughnut. Repeat this process to make 7 more skewers. Serve with the warm Butterscotch Sauce in a jug on the side.

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