Get your fruit on this winter!
If you are anything like me, growing up in an afrikaans household, you know that dessert is an absolute must.
My mom always tried to incorporate some fruit into any dessert during the winter season. My fathers dark chocolate pudding was a different story!
Here are some ideas to get you through this winter season:
-Malva pudding with a mixed berry sauce
-Vanilla ice-cream with a mixed berry sauce
-Vinegar pudding (Asynpoeding) with nuts and berries
-Apple tart
-Pancakes with a berry cream filling
...and the list goes on!
Jam filled vetkoek/doughnut
Pillowy in the middle, crunchy sugar on the outside, absolutely stuffed full of jam – these easy doughnuts will be a hit this winter.
Time: 2 hours Makes: 12
Ingredients
2 tsp fast-action dried yeast
200ml full cream milk, warmed
2 large eggs
400g white bread flour, plus extra for dusting
2 tbsp caster sugar, plus 3 tbsp for coating
50g unsalted butter, softened
cooking oil, for the bowl and deep-frying
¼ tsp ground cinnamon
400g seedless raspberry jam
Method
STEP 1 Tip the yeast into the bowl of a stand mixer fitted with the hook attachment, pour in the milk and mix gently. Crack in the eggs and mix again. Tip in the flour, sugar and ½tsp of fine sea salt, and mix for 5 minutes until combined. With the mixer running, add a small piece of butter, adding more once it has been incorporated. Repeat until all of the butter is used. Tip the dough into a lightly oiled bowl, cover with a clean tea towel and leave to prove for 1-2 hours or until doubled in size.
STEP 2 Lightly knock back the dough, then tip out onto a lightly floured worksurface and divide into 12 pieces. Roll into tight balls and put onto baking-paper-lined trays dusted with flour, with a few centimeters gap between each. Cover with a clean tea towel and leave to prove again until doubled in size.
STEP 3 Heat a deep, wide pan no more than a third full with oil to 180C or until a cube of bread browns in 30 seconds. In a large bowl, mix the ground cinnamon and 3 tbsp of caster sugar, and prepare a tray lined with kitchen paper. Cook the doughnuts, in batches, in the oil for 1-2 minutes on each side, flipping when they are deep golden, then carefully remove with a slotted spoon and drain on the kitchen paper. After 1-2 minutes, carefully toss lightly in the cinnamon-sugar mix, then cool completely on a wire rack.
STEP 4 Tip the jam into a bowl and beat well, then put into a piping bag with a nozzle. Make a small hole in the doughnut with a skewer, then push the nozzle into the middle of the doughnut and pipe a good amount of jam into each before serving. Kept in an airtight jar they will keep for two days.