54 baking heaven JUNE WWW.FOODHEAVENMAG.COM
1 Make the dough: In a large bowl, stir
together 1 tsp of the granulated sugar and
the yeast. Pour in the warm water and whisk
to combine. Let the yeast mixture stand until
foamy, about 10 minutes.
2 Meanwhile, in a small saucepan, combine
the milk and shortening and heat over
medium heat until the shortening has fully
melted. Remove the pan from the heat and
stir in the remaining granulated sugar and
the salt until dissolved. Let it cool slightly.
Whisk in the vanilla and eggs until smooth,
then pour the milk mixture into the bowl with
the yeast mixture and whisk to combine. Add
the flour and stir with a wooden spoon until
the dough comes together.
3 On a lightly floured work surface, knead
the dough until smooth and elastic,
8-10 minutes. (If you have a stand mixer,
place the dough in the mixer bowl, attach the
dough hook to the mixer, and knead the
dough on medium speed for 6-8 minutes.)
Lightly grease a large bowl with shortening.
Form the dough into a ball and place it in the
bowl. Cover with clingfilm and let stand in a
draft-free area until doubled in size, about
1 hour.
4 Meanwhile, make the topping: Line two
large baking sheets with parchment paper.
5 Melt 2 tbsp of the butter in a large non-stick
skillet over medium heat. Add 50g (1¾oz) of
the brown sugar, 1 tbsp of the rum, and ¼ tsp
of the salt, and cook, stirring, until the sugar
has dissolved and the sauce is smooth. Add
6 pineapple slices to the pan in an even layer
and cook, turning occasionally, until the
but ter s tar t s separating from the sugar and
the pineapple rings are well caramelised,
about 10 minutes.
6 Remove the skillet from the heat and, using
two forks, transfer the pineapple rings to one
of the prepared baking sheets, spacing them
evenly apart. Rinse the skillet and wipe it dry,
then repeat with the remaining butter, brownMAKES 12
FOR THE DOUGH
30g (1oz) granulated sugar
2 x 7g (¼oz) packets active
dry yeast
120ml (4fl oz) warm water
40-45°C (105-110°F)
180ml (6½fl oz) whole milk
65g (2½oz) vegetable
shortening, plus extra for
greasing
1 tsp kosher salt
2 tsp vanilla extract
2 large free-range eggs, lightly
beaten
500g (1lb 1oz) plain flour, plus
extra for dusting
FOR THE TOPPING
4 tbsp unsalted butter
100g (3½oz) dark brown sugar
2 tbsp dark rum
½ tsp kosher salt
12 tinned pineapple slices,
drained
vegetable oil, for frying
FOR THE GLAZE
400g (14oz) icing sugar, sifted
90ml (3oz) whole milk
1 tsp pure vanilla extract
12 maraschino cherries, drained
Pineapple upside-down
doughnuts
sugar, rum, salt and pineapple slices, placing
them on the sec ond prepared baking sheet.
7 On a lightly floured work surface, roll out the
dough to a 30x38cm (12x14in) rectangle,
1cm (½in) thick. Using a 9cm (3½in) round
cutter, cut out 12 rounds of dough, then use
a 2.5cm (1in) round cutter to punch out the
c entre of each round (A); save the holes, if
you like. Place 1 pineapple ring over a dough
circle and weave a long skewer through the
edges of the dough ring to attach it to the
pineapple ring, making sure the skewer goes
through the pineapple ring in two sides and
not on top of it (B). Place the doughnut on the
baking sheet, pineapple-side down (C), and
repeat with the remaining dough circles and
pineapple rings. Let the doughnuts stand
until they puff slightly, about 20 minutes.
8 Fill a large Dutch oven or heavy saucepan
with vegetable oil to a depth of 5cm (2in).
Attach a deep-fry thermometer to the side
and heat the oil over medium-high heat to
176°C (350°F). Line a baking sheet with
kitchen paper and set it nearby.
9 While the oil heats, make the glaze: In a
medium heatproof bowl, stir together the
icing sugar, milk, and vanilla and microwave
on a high heat until warm and loosened,
10-20 seconds. Stir again until smooth, then
set aside and keep warm.
10 Using scissors, carefully cut the parchment
around each doughnut. Using the
parchment paper as an aid, lower the
doughnut into the oil, paper- side down (D);
repeat with a second doughnut. Fry the
doughnuts, removing the parchment as it
releases naturally from the doughnuts,
until the bottom side is golden brown,
about 2 minutes. Using a slotted spoon,
carefully flip the doughnuts and fry until
golden brown on the second side, about
2 minutes more. Transfer the doughnuts,
pineapple-side down, to the prepared
baking sheet to drain briefly, then set themEach airy doughnut is a work of art; a miniature upside-down cake
complete with a pineapple ring, a maraschino cherry and a sweet glaze!
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