I told you already in the last years, that I do not like carnival so much. What I like is baking and eating “Berliner Ballen”, the yam filled german doughnut which is served traditionally during the carnival days. And so I created a new recipe with a lot egg yolks for a very soft crumb and sweet starter for a good flavour and oven spring.
While frying the Berliner I learned a lesson I – in theory – already knew: A glass lid is not as effective in shielding the heat in the pot as a black enameled metal lid. For the first batch I used the glass lid so I was able to observe the doughnuts while frying. But the oven spring was not as good as it should be. So for the next batch I took the metall lid that belongs to my frying pot. And now the oven spring was perfect. The Berliner got the white “collar” – a part of the dough which is lifted out of the hot fat due to the oven spring and which is a sign for a well made Berliner Ballen.