Initially created as a yeasted doughnut, we’ve revised this recipe to be an old-fashioned–style doughnut, and the result is pure indulgence.Buttermilk, rich in lactic acid, tenderizes the dough and creates a soft, lightly tangy crumb that crisps perfectly when fried.The real magic, though, lies in the fruity spirits-infused glaze.

With the slow coaxing of heat and time, the sugars in the fruit deepen, developing an intense sweetness that is beautifully balanced by the smoky warmth of bourbon.This updated recipe from the archives originally ran in our July/August 2025 issue.  Find the original version in the Summer 2016 issue.Bourbon-Braised Pineapple Old-Fashioned Doughnuts Print Recipe Pin Recipe Makes 10 doughnuts Ingredients  6 tablespoons (84 grams) unsalted butter, softened½ cup (100 grams) granulated sugar2 large eggs (100 grams), room temperature3½ cups (438 grams) all-purpose flour, plus more for dusting4 teaspoons (20 grams) baking powder1 teaspoon (3 grams) kosher salt1 cup (240 grams) whole buttermilk, room temperature1 teaspoon (4 grams) vanilla extractVegetable oil, for fryingBourbon-Braised Pineapple Glaze (recipe follows) InstructionsIn the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minu

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