Using a spiral mixer, combine donut mix with yeast and dry mix at slow speed for 1 min.
Add in milk and eggs, mix at slow speed for 3 mins. Switch to high speed and mix for 1 min or until combined.
Add butter and softener, mix at slow speed for 1 min. Change to high speed and mix for 4 mins or until 90% of window pane is achieved. (Temperature of final dough should be around 28°C)
Rest dough for 10 mins. Sheet to 7mm and cut dough to 2 inch x 2 inch square shape.
Proof the beignets at 35°C, with 75% humidity for 45 min.
Remove from proofer and allow to dry for 15 minutes (until skin of donut is dry to touch).
Fry beignets at 190°C, around 30 seconds each side.
Remove from fryer and let cool before dusting with icing sugar.
Using paddle, blend all the ingredients at low speed for 1 min. Scrap down the bowl.
Change to medium speed and mix for 1 min.
Measure out 35g cookie dough and 15g pineapple filling.
Wipe cookie dough over pineapple filling and shape into a ball. Dust with some all purpose flour and press into prosperity cat shape with the mooncake mould. Place onto baking trays.
Bake at 150°C (Top) 160°C (Bottom) for 30 to 35 minutes. Remove from oven and let cool before packing.
Each recipe can make 25 pieces prosperity cat pineapple tart.