There is only one reason to spent carnival Sunday not thinking about the best hiding place: my nice and my nephew. As we invited them to watch the children carnival parade in our little town with us, I even bought some paper streamers and baked some “Amerikaner” (german version of black and white cookies) and Berliner. That is as close as I will ever come to celebrating carnival.
This years Berliner are made with spelt flour and get their good flavour from a biga, which helps to build a strong gluten network, too. For a bit more moisture I added a water roux and like last year I have again a good amount of egg yolk in the dough, which helps to create a tender crump. And as Berliner a for me the best part of carnival, I wish you a good time during the “crazy days”: Alaaf!
yields 20 Berliner
- 120g spelt flour Type 630
- 60g Water
- 1g fresh yeast
- 160g Milk
- 40g spelt flour Type 630
- Water Roux
- 380 g spelt flour Type 630
- 70g Milk
- 10g fresh yeast
- 100g egg yolk (from 5 eggs size L)
- 5g Salt
- some lemon peel
- 60g sugar
- 60g Butter
- 1kg frying fat
- 200g raspberry yam (without seeds)
- powered sugar for dusting
Mix the ingredients of the biga and let the biga ferment in the fridge for at least 16 hours.
For the water roux mix flour and water and bring to boil while stirring. Cover with clingfilm and let it cool down to room temperature.
Knead all ingredients except sugar and butter for 10 min at slow speed. . Now add the sugar in two increments and knead 1 min after add each portion of sugar. At last add the butter all at once. Knead to full gluten development.
Let the dough rise for 1.5 hours.
Knock the air out of the dough and divide the dough into pieces of 65g and shape them into balls. Press them down a little bit and place them on a well floured couch.
Proof for 45 min without cover. They have to develop a skin to prevent soaking with oil when frying.
Heat the oil to 150° – 160°C and fry each Berliner for 2-3 min, two times each side in a pot closed with a lid. If you get a white collar, submerse the Berliner after turning it for the second time, so that the collar will bake a little bit, too.
Let the Berliner cool down, then fill them with raspberry jam and dust with powdered sugar.