Today is national Donut Day or Doughnut Day and I am going to celebrate it with donuts from Argentina or Uruguay. They are called bolas de fraile or berlinesas. In Germany donuts are called Berliner, Berliner Pfannkuchen, Kreppl, or Krapfen as this probably already explains where “berlinesas” are from. Apparently, German immigrants took this delicious donut to Argentina. However, one main difference is the filling. Whereas German Berliner are filled with strawberry jam or jelly traditionally, Argentinians will rely on their beloved dulce de leche, which is a caramel made from sweetened milk. A small difference is also how these are dusted with sugar, in Germany you will traditionall dust only the top part with icing sugar whereas in Argentinia regular sugar is used to roll the entire ball in it. Be it as it may, I hope you will enjoy these sweet little yeast treats, which are fried, filled with dulce de leche and rolled in sugar. Regardless of whether Germans brought them or not (another name is bolas de fraile, which literally translates as “balls from Monchs”), these little donuts will for sure sweeten your day.
I have said this before, but I don’t mind repeating it yet again, I am a huge fan of breakfast that can be prepared the night before. These overnight sourdough pancakes definitely fit the bill. I decided to serve them with a delicious blueberry sauce. If you are anything like me, it hurts each time you have to discard some of your sourdough starter. I personally find it so delightful to actually use these discards and make some deliciousness out of it. For this recipe we will need 200 grams of sourdough starter, so nothing is going to be wasted. Are you in the mood for trying this recipe?
Have you every heard of “Kaiserschmarren”? This is a giant pancake cut into small pieces, dusted with icing sugar and served with compote. It is very famous in Austria and the south of Germany. Since I recently moved from the north of Germany to the south, to Munich, I felt it was time I gave this traditional recipe another go. There is a whole war going on whether to include raisins or not, but I love the plain version, sorry. However, I decided to serve it with rhubarb compote. Normally you would serve it with a plum compote, but it is spring and I like rhubarb, so why not give this a little spin. So think a pancake cut in neat pieces, dusted with icing sugar and some nice fruit compote on the side and you get this Kaiserschmarren. Sounds good?
Strawberry pancakes with strawberry sauce! I wanted to start my blog event with the strong color RED and with my favorite meal of the day: BREAKFAST! In fact, I have made this recipe for Saturday breakfast so many times already, I don’t know why I haven’t posted it yet. It is so good, the key words are light, airy, fluffy, and with a strong strawberry flavor, batter as well as sauce. Because, of course, I also added strawberries to the pancake batter, not only the strawberry sauce, which is full of pureed strawberries, some lemon and a bit of sugar.
As stated, I am organizing the blog event “Colorful Food!” If you wish to learn more about it, check details here. Basically I invite you to create a dish in one color of the rainbow. I created today’s dish in RED.