We also made yeasted doughnut dough, which we made into pineapple fritters. We rolled out the dough, spread a layer of pate a choux on it, then covered it with pineapple. We rolled the dough up and slicked it like cinnamon rolls and proofed the dough. When we fried them, they got to dark. In order for the pate a choux to be cooked the fritters had to be really dark. But everyone said that they were still good.
The finishing touch was a tart lemon glaze on both doughnuts.
Other class doughnuts...
