So only good thing in carnival for my opinion are the sweet pastry which is baked during the “jecken Tage”. And baking some kind of fried pastry is the only thing related to carnival I do each year. This year I did Berliner and something which my family calls “Geknotetes”.
This year I used a new recipe which I developed using Water Roux and Poolish for a extra soft crumb and for a aromatic taste. I made the Berliner small and proofed them shorter then last, which created a strong ovenspring which results in Berliner with the typical white “Collar” I am try to get for years. The other important thing is that the frying temperature should not be higher then 160°C.
For filling the Berliner I used the same construction as two years ago: a syringe which I combined with a 10 cm long cut of a drinking straw. That works like a charm and I don’t have to buy an extra filling tip.
I am a little bit proud of my Berliner this time, I never get this beautiful collars before and they tasted good, too.