In the UK lots of things are just simple compared to Germany. You call it doughnut – That’s it. We are not as straightforward – In Berlin those are called Pfannkuchen, people living in other parts of Germany call them Berliner. The Bavarians obviously needed to do differently than all the rest of Germany and so they came up with the name Krapfen. And everywhere they think of exactly the same thing: an airy dumpling with jam filling, which is mainly eating during carnival. The bakeries go crazy coming up with creations from eggnog filling to confetti. We’re gonna go for the classic this time. Oh and there is no fancy doughnut forms etc. needed just a pan and a bowl.
|Prep time||Cook time||Total Time|
|10 min||10 min||20 min|
Allergy advice: Contains fruit sugar
Those German doughnuts have plenty of history: in the past during carnival time, lent was strictly adhered to and people consumed remaining eggs and fat, which they still had in the house. All this was forbidden during the 40 days of lent until Easter. Clever as they were back then they were having a great feast before it started (I’d so do the same) and made lots and lots of sweet yeast dough that they’d then would bake in oil. And yes they are still fried, however I use a very good rap seed oil and drain them with kitchen paper so the outcome is not greasy at all but delicious and doesn’t taste anything like your typical Greg’s.
This recipe makes about 10 mini doughnuts.
- 2 tbsp lemon peel
- 2 tbsp maple syrup
- 1/2 cup lukewarm soya milk
- 2 cups white spelt flour
- 1.5 tsp dried active yeast
- 1 tbsp rapeseed oil and more for frying
- 70g smooth jam of your choice ( my favourite is rosehip)
- Optional: 2 tbsp of rum
- In a small bowl mix the lemon peel and flour.
- Make a well in the middle and add the lukewarm soya milk, syrup and yeast – let rest for 10mins
- Combine everything, add oil and knead the dough until you can easily form it into a ball and it is not too sticky.
- Place in the bowl, cover with a kitchen towel and let rest (for around 1 hour) at room temperature in a non-draught place ( I put it in my non heated oven) until the dough has about doubled.
- Roll the dough into a rope. Cut into 10 equal pieces. Then form those into ball shape, if it doesn’t work add a bit of water or oil. Place onto a your lined baking tray, cover again and let rise for another hour.
- Then add approximately 1/2 cup of rap seed oil into your smallest pan and heat to medium temperature.
- Carefully place your doughnuts in the pan, leave for around 2-3 mins ( if possible with the lid on) and then flip and fry the other side for another 2-3 mins without the lid. I am usually doing this one by one as I literally used a tiny pan that did not require as much oil. The little balls turn golden brown quickly, scope them out and place the doughnuts on the kitchen paper to drain.
- You can use a pastry bag to fill the doughnuts. With its tip you can make a hole into the doughnut and then pipe some of the jam in. If you do not have one you can also use a plastic zipper bag which you fill with jam and cut a tiny bit of its tip of, to make a hole into the doughnut you can use a tooth pick. You can fill them differently, decorate or glaze them.