These quick jam doughnuts are ideal for whenever the sugar cravings kick. But they have a little story. The German jam doughnut known as the “Berliner” is one of Namibia’s iconic confectionaries. Brought here by early German settlers it is very popular with afternoon coffee or tea. But, the Berliner did not come from the city of Berlin. In Berlin, Berliners are called “pfannkuchen” which translated into English means “pancakes”. Afrikaans speakers in Namibia often referred to Berliners as “oliebolle” which is derived from a very old and different Dutch pastry “olie-koecken”.
Doughnuts are pieces of dough that are deep-fried in oil. It is fried at moderate temperature in vegetable shortening or oil. There are two styles of doughnuts. The doughnuts made with yeast have a light and fluffy texture. They also float on the oil and must be turned which usually leaves them with a characteristic lighter band of dough around the circumference. Doughnuts made with baking powder are much denser in texture. Doughnuts have a moist interior and no crust.
This recipe for quick jam doughnuts uses only two ingredients for its dough: plain yoghurt and self-raising flour. It is thus not as light as yeasted doughnuts, but it is very quick and very convenient. It is ideal for making doughnuts on the road during a camping holiday or when you have to entertain some kids or even adults with sugar cravings. Because the dough contains no sugar, these doughnuts are not overly sweet. To make them even less sweet don’t roll them in sugar and add suger-free jam.
Quick Jam DoughnutsCourse: ConfectionaryCuisine: German, NamibianDifficulty: Easy
The dough for these doughnuts is made from only two ingredients: yoghurt and self-raising flour. It is ideal for making doughnuts on the road during a camping holiday or when you have to entertain kids and is pressed for time.
1 kilogram self-raising flour
850 grams greek yoghurt
3 cups vegetable oil, for frying
1 cup castor sugar
1 cup strawberry or apricot jam
- Sift the flour and gently fold in the yoghurt until the mixture forms a dough.
- On a floured surface, knead the dough by hand for 5-8 minutes. If the dough is too sticky, add more flour, a little at a time, and knead until smooth.
- Divide the dough into 12 to 14 evenly-sized pieces and roll into balls.
- Heat the oil to 180°C in a large pot.
- Deep fry the doughnuts, one at a time, turning often, until golden all around and cooked through. Remove with a slotted spoon and immediately roll in the castor sugar.
- Spoon the strawberry jam into a piping bag and snip off the end. Use the back of a wooden spoon to poke a hole into the side of each doughnut. Pipe the jam into the hole of each doughnut.
- Serve immediately and enjoy with coffee or tea.