jolly holiday bakery cafe

Matterhorn Macaroon

February 10, 2023 by Elana Lepkowski Leave a Comment

Where can I find the original treat?

The original treat is located at the Jolly Holiday Bakery Cafe at the Disneyland Resort.

When I started this website back in 2018, I had planned on making some of my favorite evergreen park treats to kick things off. However, that plan quickly unraveled when I attempted to make what I thought would be an easy recipe: the Matterhorn Macaroon.

In retrospect, I was overthinking it. Was it like a cake? Or a cookie? I attempted to try a few recipes on the internet, except… they all failed. Butter? It melted! You cannot get the structure correct with butter. Six tries later I decided to put it to bed for another time. I had other recipes made and photographed, and no one wanted to eat another coconut dessert for some time.

With some space between those frustrating weeks (weeks!!!) years ago now, I approached this again with fresh eyes, and the realization that a trusty, straightforward macaroon recipe would prevail, I bring to you today, the Matterhorn Macaroon.

What makes this recipe work is two things, whipped egg whites for structure, and a not-too-wet batter. You will pour out about 3 cups of coconut and a small amount of sweetened condensed milk and you will think the recipe is too dry; IT IS NOT TOO DRY.

After you work the liquid in, and then fold in the egg whites, you can shape the mixture, and it will change noticeably little once it’s baked. Yes, it will shrink a bit down, but not much. And it definitely will not melt into a puddle of coconut shreds.

When you take them out of the oven, do not try and touch them! Let them get to room temperature, they shouldn’t even be warm to the touch at this point, because then they will firm up, and you will be able to dip them into the white chocolate without them breaking on you. And once they’ve set up, you’ll get a crisp outside and a chewy, soft interior.

This recipe is very kid friendly! Let small hands mix, whip egg whites, and shape the mixture. With some supervision, younger kids can help melt the chocolate too (white chocolate should never get too hot regardless, as it will burn!).

I really hope you enjoy making (and eating) these macaroons. And I’m so happy to finally cross this bucket-list recipe off the list.

Matterhorn Macaroons

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Author: Elana Lepkowski
Prep Time: 5 minutes
Cooling Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 35 minutes
Yield: 6–8 macaroons 1x
Category: dessert
Method: baking
Cuisine: American

Print Recipe

Description

A mountain of crispy, chewy, sweet coconut macaroons await your taste buds with this Disneyland-inspired treat!

Ingredients

Scale

3 cups (300g) desiccated coconut (finely shredded), unsweetened
1/2 cup (100g) granulated sugar
2 tbsp rice flour (brown or white)
3/4 cup (250g) sweetened condensed milk
2 egg whites, from large eggs
pinch of salt
1/2–3/4 cup white chocolate

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Instructions

In a mixing bowl, combine the coconut, sugar, and rice flour. Whisk to combine, and then pour the sweetened condensed milk over the top. Mix to combine.
In a clean mixing bowl, pour in the egg white and the pinch of salt. Whip until stiff peaks are reached.
Gently fold in the whipped egg whites into the coconut mixture. Refrigerate for 30 minutes.
Preheat the oven to 300°f. Line a sheet pan with parchment and set aside.
After your mixture has chilled, evenly scoop out 6-8 portions of the mixture. Form each scoop into your mountain, using your fingers to make indentations. The mixture will settle slightly as it bakes, so make the mountain a bit on the skinny side. Flatten the bottoms to stand on the sheet pan.
Bake for 28-30 minutes, until top and bottom edges are golden.
Remove the tray from the oven and allow the macaroons to cool on the pan.
Once the macaroons are cool, melt the white chocolate in the microwave in a heat proof bowl, like glass, in 15-20 second bursts, stirring in between.
When the chocolate is melted and smooth, dip the top 1/3 of the macaroon into the chocolate, rolling the macaroon around to coat evenly. Set aside on a piece of parchment and repeat with all the macaroons. Allow at least an hour for chocolate to fully set.
Macaroons will keep at room temperature in an airtight container for up to one week. Store in the freezer (coated or uncoated with chocolate) for up to 3 months.

Notes

If your mixture feels very wet, sprinkle in more shredded coconut a tablespoon at a time.
Brown rice flour makes this treat gluten free. However, if rice flour is unavailable, you can sub in coconut flour or cake flour.
The presentation of the Matterhorn Macaroon is not consistent. Sometimes there has been a powdery-like top to the white chocolate. I’ve also had it with sugar crystals on top. Feel free to decorate yours however you’d like!
Recipe can be halved if desired.
Macaroons can be frozen in a freezer safe container for up to 3 months. Defrost overnight in the refrigerator to enjoy the next day.

Raspberry Rose Mickey Macarons

March 29, 2020 by Elana Lepkowski 2 Comments

Raspberry Rose Mickey Macaron // magicaltreatsathome.com

Where can I find the original treat?

This treat can be found at the Jolly Holiday Bakery Cafe in Disneyland.

Right now I’m missing so many Disneyland treats being stuck at home during this quarantine. Although I love the specialty treats, some of the perennial treats are those I long for the most. One of those treats is the Raspberry Rose Mickey Mouse Macaron, and that’s what we’re making today.

I received a package of raspberries in my grocery delivery this past week and finally made that extra step to stick them in a vinegar bath to make them last longer. I wanted them to last a few days so I could try out a few techniques for making macarons during this bizarre food shortage, although this week I’ve been happy to report that eggs seem to be plentiful on the grocery shelves, at least here in LA. So perhaps the panic buying is starting to slow down now.

And let’s talk about replacing egg whites here! The good news is that if you don’t have fresh eggs you can make a macaron. The bad news is that many issues can arise and that I never really got them looking perfect. The first substitute I considered was aquafaba. Aquafaba is a fancy name for the liquid of cooked chickpeas. I’ve written extensively about using aquafaba in place of egg whites in cocktails on my other site and have also found this a great substitute for meringues. However, when making macarons I found them to be less stable than egg whites. I had instances of macaron batter leaking and tops cracking. And then I tried using pasteurized carton egg whites. Again, many wrinkled tops and unstable shells. They were definitely edible and held their shape, but did not have the smooth, risen tops I would have like to see. So, if you just want some cookies and aren’t too picky about how they look, and don’t have fresh eggs, you can consider one of these subs. I’ve included all the substitutions in the recipe below.

Now on to the flavor of these. Raspberry is definitely the most dominant flavor with these macarons. The rose I’ve always found so faint it was hardly detectable. At home though, you can adjust to your own liking. I wouldn’t though go too overboard with the rose water as it can overpower the whole treat. If fresh raspberries are hard to come by right now, sub in some raspberry jam in the center, or mix right in to the buttercream.

Kids can help pipe the macarons (even if they don’t do Mickey Mouse they can make some shapes). They can also help assemble the cookie as well.

One last note I’ll leave here is the glittery decoration on the outside of the macaron; this is called luster dust (or edible glitter). First, I only had silver so that’s what ended up on the macarons today. It is usually gold but I wasn’t doing an Amazon order just for one tiny container. Second, decorating works best with a high proof alcohol. I know that some states don’t allow certain high proofs, so use what you got. I happened to have a bottle of Everclear from another project and that is 95 proof. You want a higher proof to quickly evaporate and just leave the glitter on the macaron without leaving the cookie soggy. Remember, this is totally optional too! The cookie tastes great without the glitter.

I’ve highlighted these notes in the notes section below. Also, if you are having lots of issues with the macarons not looking like how you’d expect, I’d highly suggest you YouTube some real time macaron making videos to see techniques. Sometimes seeing is better to understand than reading.

3 inch mickey macaron template

1 file(s) 86.41 KB

Download

Ok, let’s bake!

Raspberry Rose Mickey Macarons

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Author: Elana Lepkowski
Yield: 3 Raspberry Rose Mickey Macarons 1x

Print Recipe

Description

These Mickey Mouse shaped macarons are filled with sweet-tart raspberry buttercream and a hint of rose. A Disneyland-inspired treat.

Ingredients

Scale

For the macarons:

130 g (1 cup plus 3 tablespoons) almond flour
130 g (1 cup plus 2 tablespoons) powdered sugar
pinch salt
90 g egg whites (about 3 large egg whites)
1/4 teaspoon cream of tartar
100 g (6 tablespoons) superfine sugar
2 drops red food gel (Americolor Super Red used here)

For the filling and decoration:

114 g (3/4 cup) granulated sugar
1/4 cup or 2 medium egg whites
pinch of salt
1 cup (2 sticks) butter
1/2 teaspoon raspberry extract
1/8 teaspoon rose water, optional
9–12 whole raspberries
gold luster dust
Everclear or neutral high proof spirit

Specialty Tools:

Mickey Mouse cutter (or use our free printable Mickey template)
mesh strainer
clean cake decorating paint brushes

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Instructions

For the macarons:

First sift the almond flour, powdered sugar, and salt back and forth four times between two bowls using a mesh strainer. Set aside.
Line a baking sheet with parchment. Using a pencil, trace 6 Mickey Mouses uses the cutter as a guide, leaving at least an 1″ between shapes. Flip parchment over so that you can still see outlines, but the graphite will not transfer to macarons. Set aside. Or print out our free template linked above and slip under the parchment. Pipe on parchment and remove template gently before baking.
In the bowl of a stand mixer fitted with the whisk attachment, add in the egg white and whisk until slightly foamy. Add in the cream of tartar and whisk until soft peaks appear. Then slowly pour in the sugar. Whisk on high until stiff peaks form, adding in the food gel right at the end.
Sift a third of the dry mixture into the egg whites and fold until barely incorporated, about 10 turns. Repeat twice with remaining dry mix. Mix gently until all of the almond mixture has been absorbed and there are no visible lumps in batter. Then continue to fold the mixture, pushing the batter against the sides of the bowl and scraping until it falls off your spoon in ribbons like cake batter. (This technique for mixing is called macaronage and I highly suggest looking up some videos on this if you’re serious about getting a great macaron.)
Add batter into a piping bag and pipe shapes onto the parchment lined baking sheet. Let the batter sit about 30 minutes to 1 hour. You want the macarons to form a skin, so that when you touch them, no batter comes off on your finger.
Preheat your oven to 350°f. Place cookies in oven to bake, and then lower the temperature to 320°f. Cook for 17-18 minutes.
Let the macarons cool at least 20-30 minutes before decorating.

For the filling and decoration:

In a mixing bowl, combine egg whites, sugar, and salt over a medium saucepan filled with 1/2″ of water.
Bring the water to a simmer while constantly whisking the mixture. Once the mixture reaches 160°f, remove the bowl from the pan.
Using a hand mixer, beat the mixture until it forms stiff peaks.
Then, add chunks of the butter in, one at a time, until incorporated into the mixture, scraping down the bowl a few times during mixing.
Add in the raspberry extract and rose extract if using and beat an additional 30 seconds.
Transfer the buttercream to a piping bag. Cut off the tip and pipe on one side of the macaron in three circles. Set aside and repeat with remaining macaron halves.
Next, place 3-4 fresh raspberries into the buttercream and top with the other half of the macaron. Set aside.
Mix together 1/2 teaspoon of a neutral high proof spirit (like Everclear, or a high proof unflavored vodka) and a 1/4-1/2 teaspoon of the luster dust. Mix together with a clean paintbrush and tap off any excess liquid and then paint a stripe across the top of the macaron. Repeat with the others.
These can be eaten straight away, or sealed in an air tight container in the refrigerator up to 1 week.

Notes

Sifting the almond flour and powdered sugar together is necessary for the absorption of oils and to prevent clumping of batter.
As mentioned in the copy above, aquafaba can be subbed 1:1 for egg whites however macarons are not as stable. Carton pasteurized egg whites may also be used, but make sure they are solely egg whites and be aware that some brands add water in which will weaken the meringue and you may not reach stiff peaks or also have issues with stability in baking.
Using gel based food coloring will give a much deeper, and vibrant color, than standard food dye.
Any left over macaron batter can be piped into smaller cookies and baked off for 15 minutes.
Swiss buttercream heats the egg whites to 160°f to kill off any bacteria.
Leftover buttercream can be stored in the fridge up to two weeks, brought to room temperature, and whipped before using. It can also be stored in the freezer up to 3 months.
Cookies can be stored in an airtight container up to one week.

Disneyland Holiday Cupcakes 2019

November 25, 2019 by Elana Lepkowski Leave a Comment

Where can I find the original treat?

This holiday time treat can be found at the Jolly Holiday Bakery Cafe at the Disneyland resort.

I’m having a pretty hard time this year trying to narrow down what to eat treat-wise every week at the park; the offerings this year are just so good! One of my stops is always the Jolly Holiday Bakery Cafe because the baked goods there almost never disappoint. Case in point, the Holiday Cupcake. Which is what we’re making this week!

With such a nondescript name, the “Holiday Cupcake” could be anything, and what it is, is a moist vanilla bean cupcake with a tight crumb, lightly sweetened two-tone frosting, delicate red and white sugar pearl decorations, edible silver stars, a peppermint-inspired white chocolate candy, and a surprise filling of red and green M&M’s candies. What a mouthful! What could easily be a treat too sweet to finish, is actually pretty balanced in that department and I think it has to do with the lightly sweetened frosting. Landing somewhere between an Italian buttecream and Ermine frosting, it’s light like whipped cream, but stable, and very lightly sweetened.

So, for this recipe I’m going with Ermine frosting, a boiled milk style frosting, which might not be a familiar name to some people, but it’s actually been around for some time. Ermine has a whipped cream like texture when made fresh, and was the original type of frosting for red velvet cakes before the ubiquitous cream cheese frosting took over. I love to use it on cakes as a filling and outer layer, and then decorate with American buttercream for decorations as I get the sharper edges I am looking for when I want stars and lines. I hope you try the combination, people I’ve served it to love the contrast in frostings!

The vanilla cupcake base utilizes vanilla bean paste so you get to see all the tiny vanilla bean seeds throughout the cake. It’s moist but holds up to cutting as you’ll need a bit of a tighter crumb for hollowing out the center to fill with candy.

And the decorations, well, here you can go as big and bold as you want. Or tone it down too. The sugar pearls and the edible stars can easily be purchased from Amazon or your local craft store like Michael’s. The peppermint inspired white chocolates can be made at home (I know these are definitely looking homemade!), but you could also sub in an actual peppermint here too, and I think that would look pretty.

Kids can help in a few ways here. My 2-1/2 year old helped me mix the cupcakes, fill them, and decorate. But I’d say maybe 5 and up could handle piping out the frosting too.

Decorating cupcakes in such a festive way has really gotten me into the holiday spirit this year. And I hope they bring a little magic into your home and kitchen too!

Disneyland Holiday Cupcakes 2019

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Author: Elana Lepkowski
Yield: 12 Holiday Cupcakes 1x

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Description

The Holiday Cupcake is a festively decorated vanilla bean cupcake topped with two-toned, lightly sweetened ermine frosting, with a candy filled surprise center. A Disneyland-inspired treat.

Ingredients

Scale

For the cupcakes (adapted from Sally’s Baking Addiction):

1 and 2/3 cup (210g) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (200g) granulated sugar
1/2 cup (115g) unsalted butter, melted and slightly cooled
2 large egg whites
1/4 cup (60g) Greek yogurt
3/4 cup (180ml) milk (or non-dairy milk)
2 teaspoons vanilla bean paste

For the frosting (adapted from Wilton):

1 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup cream
1 cup butter, softened (2 sticks)
1 teaspoon vanilla extract

For the decoration:

green food coloring gel (Leaf green from Americolor used here)
red sugar pearls
white sugar pearls
silver edible stars
1 cup white melting chocolate wafers
1 ounce red candy melts
red and green M&M’s (~72)

Specialty Tools:

holiday cupcake liners
3/4” round cutter (I use one from this set)
pastry bags
Wilton 2A pastry tip
hemisphere mold

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Instructions

For the cupcakes:

Preheat oven to 350°F (177°C). Line muffin pan with 12 cupcake liners. Set aside.
In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar – mixture will be gritty. Whisk in egg whites, yogurt, milk or milk substitute, and vanilla bean paste until combined.
Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.
Divide batter among 12 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.

For the frosting:

In medium saucepan, stir together sugar, flour and salt. Whisk in cream until smooth. Cook over medium heat, stirring constantly, until very thick, about 5-7 minutes. Remove from heat and pour into medium bowl; press plastic wrap over top of mixture and sides of bowl to seal completely and prevent a skin from forming. Let cool to room temperature, about 1 to 1-1/2 hours.
In a stand mixer, beat butter at medium speed for 5 minutes until light and fluffy. Slowly drizzle cream mixture into whipped butter and beat until smooth, scraping down bottom and sides of bowl often. Add vanilla and beat 3 more minutes, or until frosting reaches the consistency of whipped cream.
Remove 2/3 of the frosting and spread it into a large piping bag, fitted with a Wilton 2A tip, on one side of the bag. Set aside.
To the remaining frosting, add one drop of the leaf green food coloring. Whip until all the frosting is green.
To make the two tones frosting, you’ll need to spread the green frosting inside the pastry bag on top of the white cream, so that it is in two layers. Twist the bag and push the frosting towards the tip. Pipe some of the frosting out in a swirl until both colors have appeared. Set aside.

For the decorations:

At least one hour before decorating the cupcakes, melt the white chocolate in the microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Use can alternatively use a double boiler for melting. Repeat for the red candy melts and transfer them into a small pastry bag. Cut a small amount of the tip off the end.
Pipe the red candy melts as lines mimicking peppermint candy swirls inside the round molds. Then pour the white chocolate over the red and, using a toothpick, swirl the two together. Refrigerate about 45 minutes to an hour. Then pop out the candies and set aside.
Take the 3/4″ cutter and press firmly into the center of the cupcake. Twist and lift the cutter to remove the center. Repeat for all the cupcakes. Save the insides for cake pops, or eat them if you wish!
Fill each center of the cupcake with 6 red and green M&M’s candy. Set aside and repeat with the other cupcakes.
Next, pipe out a swirl of frosting on each cupcake, and then sprinkle the edible silver stars on top. Place red and white sugar pearls on the frosting.
Finally, place a peppermint inspired white chocolate (or real peppermint if you choose) on the cupcake. Enjoy!

Notes

If you cannot find vanilla bean paste, you can substitute vanilla extract 1:1 and scrape in some vanilla bean seeds from half a pod, or leave out the seeds entirely.
Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 7.
The cream mixture can be refrigerated up to three days and brought to room temperature before mixing into the butter.
Ermine frosting can be refrigerated up to 3-4 days in an airtight container. It needs to be whipped again before using. If frosting is too cold when whipped it will appear to break. But don’t worry! Keep whipping for several minutes and it will combine and become smooth again like whipped cream.

Layered Pumpkin Cheesecake

November 11, 2019 by Elana Lepkowski Leave a Comment

Where can I find the original treat?

This treat can be found at the Jolly Holiday Bakery Cafe at the Disneyland resort.

We’ve got our last of the pumpkin treats today as we say goodbye to all the fall decorations at Disneyland and head straight into Christmas. But wait! Yes, there is another holiday before then, and we’re not talking about National Peanut Butter Fudge Day (although that lands on November 20 this year). We’ve still got Thanksgiving coming this month, and that means PIE! Pumpkin pie! But if making a whole pie from scratch is just not doable, try these mini Layered Pumpkin Cheesecake jars instead!

Last year at Disneyland I tried one of these and I inhaled it in seconds; it was just so good. Admittedly I am a lover of pumpkin flavored treats and I live for cheesecake, so this layered individual dessert cup was calling my name. I was so happy they brought it back this year, but on November 8th, *poof*, it’s gone, and who knows if it will come back next year. So let’s make our own now!

These are a really great option if you’re thinking about desserts for the holidays and want to do all the prep ahead of time, even a whole day or two ahead of time. These jars are quick to put together because there’s NO COOKING! Just dirty some bowls, store everything into little jars in the fridge, and then take them out when it’s time to serve to guests (or let’s be real, yourself, 4 times).

This recipe makes just 4 individual desserts, but this can be easily scaled up (the recipe box below has a handy tool to do that with too!). You may want to increase or decrease the sugar as you scale, so remember to do a taste test when adjusting!

This might not be the most “fun” dessert for kids to make, but they can definitely help with assembly, and older kids can do the piping work. My kids always feel proud to eat anything they’ve helped make too, even if it doesn’t include sprinkles.

A note here on the jars used. In the photos I am using a Weck tulip jam jar that holds about 7.4 ounces. These are a great size for individual portions, and cute looking too. However, I find these very fragile and I do not suggest them for use with kids. Tempered glass jars, like Wean Green, or plastic lidded containers would work best if you are making these for younger guests, or hey, for those holiday guests that have a designated driver.

Layered Pumpkin Cheesecake

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Author: Elana Lepkowski
Yield: 4 servings 1x

Print Recipe

Description

Layers of pumpkin pie filling and creamy, no bake cheesecake are topped with cinnamon spiced cream cheese swirls in individual portions. A Disneyland-inspired treat.

Ingredients

Scale

Whipped Cinnamon Cream Cheese Frosting:

4 ounces (half a block) cream cheese
1/4 cup (55 g) unsalted butter
1–1/2 cups (188 g) powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
pinch salt

Pumpkin Pie Filling:

1/4 cup (65 g) heavy cream
2/3 cup (180 g) pumpkin purée
1/4 tsp cinnamon
1/2 tsp pumpkin pie spice
2–1/2 tbsp brown sugar (47 g)
pinch salt

Cheesecake Layer (adapted from Sally’s Baking Addiction):

1/2 cup (4 oz) heavy cream
4 ounces cream cheese (half a block)
3 tablespoons (45 g) light brown sugar
1 tablespoon (15 g) sour cream or Greek yogurt
1 teaspoon lemon juice
1/4 teaspoon pure vanilla extract

Topping:

crystallized ginger (see notes below)
brown sugar

Specialty Tools:

Ateco #843 closed star pastry tip
pastry bag
Weck tulip jam jars

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Instructions

Whipped Cinnamon Cream Cheese Frosting:

In a stand mixer fitted with the paddle attachment, on high speed for several minutes, cream together the cream cheese and the butter until light and fluffy, and fully combined.
Next, add in the powdered sugar, vanilla extract, cinnamon, and salt. Slowly mix together until all the powdered sugar has been incorporated, and then bring the mixer to high speed until fully mixed, and frosting is light and fluffy.
Add the frosting to a pastry bag fitted with a small closed star (like Ateco #843). Set aside.

Pumpkin Pie Filling Layer:

In the bowl of a stand mixer fitted with the whisk attachment, pour in the heavy cream and whip until very soft peaks form. You want the cream to still slip off a spoon, but not be liquid-y.
Then remove the whisk and add the paddle attachment.
Add in pumpkin purée, cinnamon, pumpkin pie spice, brown sugar, and salt. Gently mix until combined.
Set aside.

Cheesecake Layer:

In a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 3-4 minutes. Gently remove into a separate bowl. Set aside.
Next, switch to a paddle attachment and in the same empty bowl you whipped the cream in, add in the cream cheese, sour cream, lemon juice, and vanilla extract together on medium-high speed until smooth and no more lumps.
Gently fold in the whipped cream into the cream cheese mixture by using a rubber spatula to cut down through the center of the mix, scooping through the bottom left, giving the bowl a quarter turn, and then repeating until the whipped cream is just barely incorporated. Set aside.

Assembly:

In a clean jar, add about 1/4 cup (2 ounce #16 disher) of the cheesecake mixture to each jar.
Next add in the same amount of the pumpkin filling.
Finally, dot the top of the pumpkin filling with small stars made of the cinnamon cream cheese frosting. Dust with finely chopped crystallized ginger or brown sugar. Enjoy!

Notes

Components can be refrigerated up to 5 days beforehand separately and then assembled to serve, or assembled into jars, sealed and kept refrigerated for 5 days.
Granulated ginger can also be used and mixed with brown sugar as a topping.
The dessert can also be assembled into a trifle dish for one larger serving.
Tempered glass jars, like Wean Green, or plastic lidded containers would work best if you are making these for younger guests as the Weck jars are fragile and can break easily.

Pineapple Donut (aka Dole Whip Donut)

September 16, 2019 by Elana Lepkowski Leave a Comment

Pineapple Donut a.k.a. The Dole Whip Donut // magicaltreatsathome.com

Where can I find the original treat?

This treat can be found at the Jolly Holiday Bakery Cafe at Disneyland.

I just had to squeeze one last summertime dessert in before I flood your feeds with pumpkin spice, orange sanding sugar, and whatever spooky snacks Disneyland has planned for the next month and a half. And what dessert at Disneyland has the most summer fun packed into every bite? The Pineapple Donut, or as its cult following calls it: The Dole Whip Donut.

First of all, let me make one quick aside here, and that is that Disneyland spells it “donut”, and I almost always spell mine D-O-U-G-H-N-U-T. And it’s driving me crazy to spell it their way. Ok. Moving on…

This tropical doughnut (now I’m referring to the type of dessert so I can spell it this way again) is SO hot it needs its own umbrella. Packed with sweet-tart pineapple jam, this yeast style doughnut is topped with a bright yellow glaze and crowned with meringue reminiscent of that iconic Dole Whip swirl. While this might look like a sugar bomb, the pineapple jam has a nice acidity, that when eaten with the meringue and the not-too-sweet doughnut, it balances really well.

The doughnut has three main parts: the doughnut, the pineapple filling, and the meringue topping (technically four if you count the glaze). And today, for the recipe, I’m going to let you decide how easy or involved you’d like to make this. So here it goes. You can:

buy the doughnuts, pineapple jam, marshmallow cream, and make the glaze
you can make everything from scratch (see recipes below)
you can do a combination of make/buy all the components except the glaze (you need to make the glaze)

As per usual, notes are included below the recipe so please read through. If making the doughnuts, jam, and/or meringue, please keep children out of the kitchen as these all require HOT temperatures.

However, once it is assembly time, kids can definitely help dip, fill, and decorate! Just leave the toasting to the adults.

Now you’ve got an excuse to pick up some drink umbrellas! Let’s bake this!

Pineapple Donut (aka Dole Whip Donut)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Elana Lepkowski
Yield: 4 doughnuts 1x

Print Recipe

Description

Take a trip to the tropics with this pineapple jam filled yeast-style doughnut with creamy meringue topping reminiscent of the classic Dole Whip. A Disneyland-inspired treat!

Ingredients

Scale

For the doughnuts (adapted from Joy the Baker):

3/4 teaspoon active dry yeast
1 tablespoon warm water (110°f)
1 cup (120 grams) all-purpose flour
1/4 cup warmed whole milk, or milk alternative of your choice (see notes below)
1 tablespoon unsalted butter, softened
1 large egg yolk
2 teaspoons granulated sugar
1/2 teaspoon sea salt
4 cups neutral oil like avocado or canola

For the pineapple jam:

1 cup pineapple crushed with juice (or 1 cup frozen chunks plus 3/4 cup water)
1 cup sugar
1 ounce (2 tablespoons) freshly squeezed lime juice

For the meringue:

5 tablespoons water
1/4 cup plus 2 tablespoons sugar
1/4 cup plus 2 tablespoons light corn syrup
2 egg whites
1/4 tsp cream of tartar
pinch of salt
1/2 teaspoon vanilla

For the glaze:

1 cup powdered sugar
2–3 tablespoons water
yellow food coloring
pineapple extract, optional

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Instructions

For the doughnuts:

Mix together yeast and warm water in a small bowl. Let sit for five minutes until bubbles form on top.
While yeast sits, in the bowl of a stand mixer, combine the flour, milk, butter, egg yolk, sugar and salt. Add in yeast mixture.
Stir until just combined and then attach a dough hook and mix in the stand mixer on low until dough comes together. Then increase speed to high and mix for 3 more minutes.
Remove dough from the dough hook and let sit in the bowl, covered, at room temperature, for one hour until dough has doubled in size.
Next, sprinkle flour onto your counter and divide your dough into four equal pieces.
Roll each segment into balls and let rise again for 30 minutes.
About 20 minutes before the second rise is complete, heat oil in a dutch oven with a candy thermometer attached.
When the oil reaches 350°f, take a dough ball, make an indentation in the middle with your thumb but do not go all the way through (you’ll need a ‘pocket’ to fill with jam), and lower carefully into the hot oil. You can fry two doughnuts at a time if in a wide dutch oven.
Fry on each side about one minute. Then remove with a spider or slotted spoon onto a cooling rack with paper towels underneath. Let temperature in the pot come back to 350°f before frying next batch.
Let doughnuts come to room temperature before glazing and filling.

For the pineapple jam:

Combine pineapple and water/juice in a medium, heavy bottomed saucepan over medium heat. Cook, stirring occasionally, until pineapple becomes soft, about half an hour.
Stir in sugar and lime juice to the pineapple and raise temperature to medium-high.
Let the mixture reach a simmer, stirring to dissolve all the sugar.
Then, lower heat to low and let cook about one hour, stirring occasionally, until thickened.
Let cool to room temperature. If not using right away, store in an airtight container in the refrigerator up to one month.

For the meringue:

Place the water, sugar, and corn syrup in a medium saucepan over medium-high heat until the mixture reaches 240°F on a candy thermometer.
At the same time (you’ll want sugar syrup and egg whites to be done at the same time), whisk egg whites in a stand mixer until foamy, and then add in cream of tartar and salt. Increase speed to high until soft peaks form.
Once the syrup reaches 240°f, slowly pour it into the egg whites while the stand mixer is on medium speed. Mix until the bowl is no longer hot but room temp, about 8-10 minutes. Then, mix in vanilla until incorporated.
Place all the meringue into a large pastry bag or ziplock. Set aside.

For the glaze:

In a small bowl, combine water and sugar. Stir until smooth and then add in desired amount of food coloring.
Optionally, you can add in 1-2 drops of pineapple extract if you’d like more pineapple flavor.

Assembly:

Start by dipping room temperature doughnuts in the glaze. Dip a second time for a more opaque glaze.
Spoon pineapple jam into the center of the doughnuts, using the spoon to push the jam down into the center.
Next, cut the tip off the pastry bag (if it’s disposable) or ziplock and pipe a swirl of meringue on top.
Using a kitchen torch, lightly toast the outside of the meringue until golden. Enjoy!

Notes

Doughnuts, jam, and meringue can reach temperatures of over 300°F so please use caution in the kitchen! Wear gloves, an apron, closed toe shoes, and use a candy thermometer. Keep children away when handling hot dishes.
I made my batch of doughnuts with almond milk and they came out exactly the same as with cow milk, so feel free to use a milk alternative.
If you powdered sugar is clumpy, sift before adding water.
If glaze is too thin add more sugar. If too thick add more water a half a teaspoon at a time.
If you want your doughnuts extra pineapple-y, you can add a drop or two of pineapple extract to the glaze. But use sparingly!
Leftover meringue can be stored in the fridge for up to two weeks in an airtight container.
For this recipe I tested hand rolling doughnuts, cutting circles with a cutter, and rolling balls. To get a great puffy doughnut I found it best to roll into balls. However, if you’d like smaller doughnuts that still puff up, using a 2-3″ round cutter on flattened dough will produce smaller ones. Hand rolling will give you the classic shape, but you’d need to sandwich the pineapple jam between meringue in the hole.

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