Food and prop styling by Renee Muller | Photography by Moishe Wulliger
You must be above a certain level of maturity to appreciate these spiked treats. I based them on the flavors of popular cocktail drinks. You can probably come up with your own variations as well. I ordered mini doughnuts from the bakery in a few different colors to match the flavors I chose.
PIÑA COLADA DOUGHNUTS
Ingredients
- white icing doughnuts
- 3 pineapple rings (canned is fine)
- 1–2 Tbsp oil
- toasted coconut chips for garnishing
Filling
- 1 8-oz (225-g) container pareve whipping cream
- ½ cup confectioners’ sugar
- 2 Tbsp piña colada syrup (or more)
- 1–2 Tbsp rum (or more)
Preparation:
Beat the pareve whipping cream. Add confectioners’ sugar piña colada syrup and rum. Beat until stiff. Refrigerate until ready to use. Brush the pineapple rings with oil. Toss into a grill pan and grill until browned. Let cool and cut into wedges for garnish. Fill doughnuts. Garnish with toasted coconut chips and grilled pineapple.
MOJITO DOUGHNUTS
Ingredients
- light green icing doughnuts
- thin lime slices dipped into sugar for garnishing
- mint leaves for garnishing
Filling
- 1 8-oz (225-g) container pareve whipping cream
- ½ cup confectioners’ sugar
- zest of 1 lime
- 1–2 Tbsp rum (or more)
- ½ tsp mint extract
Preparation:
Beat the pareve whipping cream. Add confectioners’ sugar lime zest rum and mint extract. Beat until stiff. Refrigerate until ready to use. Fill doughnuts. Garnish with sugar-dipped lime slices and mint leaves.
STRAWBERRY DAIQUIRI DOUGHNUTS
Ingredients
- light pink icing doughnuts
- strawberry slices dipped into sugar for garnishing
- white chocolate shavings for garnishing
Filling
- 1 8-oz (225-g) container pareve whipping cream
- ½ cup confectioners’ sugar
- ½ tsp lime zest
- 2 Tbsp rum
- 3 Tbsp good-quality strawberry jam
Preparation:
Beat the pareve whipping cream. Add remaining ingredients and refrigerate until ready to use. Fill doughnuts. Garnish with sugar-dipped strawberry slices and white chocolate shavings.
