Recipe: Pineapple Squares and Twists (yeast doughnuts, 1970's)

PINEAPPLE SQUARES AND TWISTS



1 (8 1/4 ounce) can crushed pineapple
2 envelopes active dry yeast
1/2 cup warm water
1 large egg, beaten
2 3/4 cups sifted all-purpose flour, divided use
1/4 cup sugar
1/4 cup butter or margarine, melted
1 teaspoon salt
1/4 teaspoon grated lemon peel
1/8 teaspoon mace
Oil for frying
Glaze (recipe follows) or powdered sugar

Turn pineapple into wire strainer and drain well, pressing lightly with back of spoon. Reserve syrup for glaze, if desired. Set aside.

Sprinkle yeast over 1/2 cup warm water and let stand five minutes. Stir until dissolved. Add egg and 1/2 cup flour, and beat until smooth. Blend in sugar, butter, salt, lemon peel and mace. Beat in 1 cup flour.

Stir in drained pineapple, reserving 1 tablespoon pineapple for glaze, if desired. Gradually blend in remaining 1 1/4 cups flour to make a moderately stiff dough. Turn out onto floured board, and knead lightly until dough is smooth. Place in oiled bowl and turn over to oil top. Cover and let rise in warm place until doubled, about 1 hour.

Punch down and divide dough in halves. Roll one portion to a rectangle (5x10-inches). Cut in halves lengthwise, then in (2 1/2-inch) squares. Using a 1-inch cutter, cut a hole in center of each. Place on lightly oiled pan and cover with damp cloth.

Roll the second portion of dough to a (9x8-inch) rectangle, and cut in 8 (1-inch) strips. Fold each strip and twist ends together. Moisten ends very lightly and pinch together to prevent ends from separating. Place on oiled pan and cover.

Let doughnuts rise in warm place until doubled, about 1 hour.

Heat oil (2-inches deep) to 360 degrees F. Fry doughnuts a few at a time, turning to brown both sides. Drain well on paper towels.

When all are fried, brush lightly with Glaze, or sift powdered sugar over doughnuts.

GLAZE:
Mix 3/4 cup sifted powdered sugar with 1 tablespoon reserved crushed pineapple and 1 tablespoon syrup from pineapple. (Or to make glaze without crushed pineapple, use about 4 teaspoons syrup from pineapple with the sugar.)

Makes 8 squares, 8 twists and 8 doughnut holes
Source: Newspaper recipe clipping, The Herald (Chicago), October 31, 1979