By Lakeland (blog.lakeland.co.uk)Mini mango &
pineapple upside-
down cakesMAKES 12a little butter, for greasing
4 tbsp golden syrup
1 small mango, pitted, peeled and
thinly sliced
100g (3½oz) fresh or canned
pineapple, thinly sliced
175g (6oz) butter, at room
temperature
175g (6oz) caster sugar
3 large free-range eggs, beaten
1 tsp vanilla extract
175g (6oz) self-raising flour
a pinch of salt
3 tbsp milk1 Preheat the oven to 180°C/Gas Mark- Grease the holes of the mini
sandwich tin with a little butter and
place it on a baking tray.
2 Spoon 1 tsp golden syrup into each
hole of the mini sandwich tin. Arrange
mango and pineapple slices neatly
on top.
3 Beat the butter and sugar together
until light and fluffy, then gradually beat
in the eggs. Stir in the vanilla extract.
Sift the flour and salt into the bowl and
fold in with a large metal spoon. Add
the milk and stir through gently.
4 Spoon the mixture into the holes of
the mini sandwich tin and level the
surfaces with a teaspoon. Bake for
22-25 minutes, or until a fine skewer
inserted into the centre of the cakes
comes out clean. Cool in the tin for
5 minutes, then turn out carefully.
Cool completely on a wire rack.5 Arrange the ring doughnuts and mini
round doughnuts on a lightly floured baking
tray. Cover loosely with oiled clingfilm and
leave to rise again for 30 minutes.
6 Cover a large baking sheet with a
triple thickness of kitchen paper, then
tip the remaining caster sugar into a
large bowl or shallow roasting tray.
7 Pour the sunflower oil into a large,
shallow pan (it should come halfway
up the sides) and heat to
180 -190°C/350 -375°F.
8 Fry the doughnuts in small batches
for about 1-2 minutes on each side,
or until lightly browned. Remove from
the oil with a slotted spoon and drain
thoroughly on the kitchen paper before
tossing in the caster sugar. Make
sure the oil comes back up to
temperature before frying the next
batch of doughnuts. These are best
eaten on the day of making.1 Heat the milk until warm to the
touch. Add the yeast and whisk to
combine, then set aside in a warm
place for about 5 minutes to activate
the yeast. Itis ready when the milk
has a thick, yeasty foam floating on top.
2 Tip the flour, salt and 75g (2¾oz) of the
sugar into the bowl of a free-standing
electric mixer fitted with a dough hook.
Make a well in the centre and add the
yeasty milk, whole egg, egg yolk and
butter. Mix steadily for about 5minutes,
until the dough is smooth and elastic. It
will still be slightly sticky.
3 Dust a work surface with a little plain
flour, then scrape the dough out of the
mixing bowl and knead, using your
hands, for 1 minute. Shape the dough
into a smooth ball and place in a large
clean mixing bowl. Cover with clingfilm
and leave in a warm, draught-free place
for at least 1 hour, or until the dough has
doubled in size.
4 Lightly dust the work surface with
flour again and knead the dough very
gently for 1 minute. Roll it out to a
thickness of just over 1cm (½in). Using a
round cookie cutter, stamp out discs
from the dough roughly 6-8cm in
diameter. Using a smaller cutter
(4-4.5cm), stamp out a smaller disc
from the middle of each doughnut.Jewish celebration
doughnutsMAKES 8 RING AND 8 MINI
175ml (6fl oz) full cream milk
10g (¼oz) active dried yeast
450g (1lb) strong white bread flour,
plus extra for dusting
½ tsp salt
325g (11½oz) caster sugar
1 whole free-range egg, beaten
1 free-range egg yolk
75g (2¾oz) unsalted butter,
softened
plain flour, for dusting
1 litre (35fl oz) sunflower oil, for
deep frying
1 tsp ground cinnamon (optional)The recipes on
pages 71 and these
doughnuts are
extracted from Gifts
from the Kitchen by
Annie Rigg,
photography by
Catherine Gratwicke,
published by Kyle
Books (£15).72 baking heaven JUNE WWW.FOODHEAVENMAG.COM