As some of you might know, Germany is THE place to be at Christmas time. We actually discovered that the region we live in, the Erzgebirge (or Ore Mountains), is the birthplace of Christmas as we know it today. The Christmas tree, ornaments, and especially the lights we put up came from this region of Germany! They also started the wildly popular European tradition of Christmas Markets. And boy are they amazing! They build little villages for the whole month before Christmas and they are right out of a Hallmark card. Lights everywhere, music playing, people drinking mulled wine and eating... doughnuts! Ok, they're eating quarkbällchen, which is basically a doughnut. They have all different flavors: vanilla, almond, cinnamon sugar, etc. So of course Levi tries one. And he LOVES them. So we get them a few more times. And finally, I'm a little fed up with watching someone else eat delicious, German doughnuts...
These are not just any doughnut. They are made with a special dairy product called quark (hence the name). It loosely translates as curd cheese. This is different than cheese curds and most closely resembles cottage cheese. I checked and I guess they sell it at Whole Foods! Not sure about regular grocery stores as I can't really check until I get home this summer. It's everywhere here. Very popular and treated almost like yogurt. They flavor it and eat it right out of the container. This is completely new to me so excuse me if this is common in the US. Maybe I've been living overseas too long...
So what do I do when I want something I can't have? Make it myself! And boy was it worth it.
This is adapted from a German recipe so all the ingredients are listed by weight. I have a kitchen scale (which is awesome) so I didn't convert anything to typical US measurements. Sorry!
Gluten Free German Christmas Doughnuts (Quarkbällchen)
Makes: 20-30 doughnut balls Time: 10 min prep, 20 min frying
INGREDIENTS
- 250g All-purpose gluten free flour (see my blend here)
- 250g Quark (or cottage cheese if you have to)
- 1/2 tsp Salt
- 113g Sugar
- 8g Baking powder
- 3/4 tsp Guar gum
- 1 tsp Vanilla extract
- 2 Eggs
- Oil for frying (I used vegetable oil)
- Toppings: powdered sugar or cinnamon sugar
METHOD
- Add about 4 cups of oil (or 1 liter) to a sauce pan and heat on medium or a little higher. You're deep frying so be careful! You'll have to test the oil temp with a few tester doughnuts to get it right. You want it to sizzle but not get dark too quickly. The inside needs to be cooked and the outside golden brown.
- This is exactly why this recipe is awesome: put all the ingredients in a bowl (except the oil and toppings) and use a hand mixer to make a smooth batter.
- Take a mini ice cream scoop, or use two spoons, and scoop small balls of dough into the oil. Do a couple at a time so they cook evenly. Trial and error is the name of the game. Make one, cook, cut it open. Is it done on the inside? Is the outside a dark golden brown? Did it take forever to cook? Change the temp accordingly and be aware it takes a while for the oil temp to change.
- Once they're cooked, fish them out with kitchen skimmer. Put on paper towels to soak up excess oil.
- To finish them off, either dust with powdered sugar or roll in cinnamon sugar.
Oh, and Merry Christmas!
Here's some websites that talk about the history of Christmas in our region:
- http://www.christkindl-markt.com/erzgebirge-germany-home-christmas-ornaments-a-12.html
- http://www.live-like-a-german.com/germany_related_articles/show/The-Erzgebirge-Christmas-Country-in-Germany
