Carnevalino – The carnival doughnut

Party time!

We are ready for a new highlight of the upcoming clown & carnival season! Carnevalino – The carnival doughnut has just entered #brotokoll!

Carnevalino – The carnival doughnut

No matter how you name them: Doughnuts, Faschingskrapfen, Berliner or Bomboloni  – they all have three things in common: they are round, fluffy and deliciously filled: from peach marmelade up to tonka bean cream – the possibilities are endless.

Yeast? Is from yeasterday . . .

Traditionally (at least in the german speaking countries) they are leavened with commercial yeast. This is what makes our Carnevalini so special … They are 100% naturally leavened with pasta madre. Pasta madre (also called Lievito madre in some regions) is a super mild italian stiff sourdough starter with great leavening power. Two times refreshed it is more than ready for our Carnevalini (see recipe instructions). To achieve an even more enhaced flavor, we’ll let our doughnuts rest overnight in the fridge – and then we’ll get the party started!

Cotton fields? Powered by Tangzhong . . .

One of the most important (if not THE most important) characteristics that have to be met by a perfect carnival doughnut is? Fluffiness! No worries – we take precautions to ensure that this magic happens! Keyword: Tangzhong (or in French: Water Roux)

Originally coming from Asia, this method allows us to incorporate more water (which will be released at a later stage to the dough) into the dough as follows: 1 part of flour and 5 parts of water are transformed into a pudding-like mixture, while bringing them to the boil at 65 degrees Celsius. The gelatinizing flour starch binds the water – which will let us ending up with a cotton like Carnevalino.

Happy baking!

P.S.:  What about baking together? Don’t miss the chance of joining one of our #brotokoll workshops! All related infos are in the event calendar! Some of the ticketing websites are in German. If you have any language troubles during the booking process, please contact me HERE.

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Carnevalino - The carnival doughnut

TA (Hydration) 162 (62%)

Ingredients

• 90 g Pasta madre (Lievito madre) 2 times refreshed - see recipe instructions
• 258 g T65 label rouge, alternative: Tipo 0 available at bongu.de
• 50 g Water
• 125 g Milk cold, preferably organic
• 50 g Egg yolk cold, preferably organic
• 20 g Butter cold, preferably organic
• 40 g Sugar refined
• 4,2 g Salt
• 1 pinch Bourbon Vanilla
• 1 pinch Orange peel dried
• 1 l Oil suitable for frying at high temperature
• Marmelade or an alternative filling of your choice
• Powdered sugar

TA (Hydration) 162 (62%) Ingredients 90 g Pasta madre (Lievito madre) 2 times refreshed - see recipe instructions 258 g T65 label rouge, alternative: Tipo 0 available at bongu.de 50 g Water 125 g Milk cold, preferably organic 50 g Egg yolk cold, preferably organic 20 g Butter cold, preferably organic 40 g Sugar refined 4,2 g Salt 1 pinch Bourbon Vanilla 1 pinch Orange peel dried 1 l Oil suitable for frying at high temperature Marmelade or an alternative filling of your choice Powdered sugar

Instructions

Pasta madre (Lievito madre)

At least 2 times fed at a 1:1 ratio with 40-45% water. Meaning (e.g. 20g of your pasta madre/lievito madre/stiff starter): you feed 20g of your starter with 20g flour and 8-9g water. The water temperature should be around 25-27 degrees Celsius. Before the first feeding (right after taking your pasta Madre out of the fridge) I recommend to do a so called „bagnetto“, in order to get rid of too much acidity. For the bagnetto you simply soak the pasta madre in water (18 degrees Celsius cold - the water amount should be around three times the pasta Madre's weight, you are going to soak) with a bit of sugar for 15-20 minutes. Now, squeeze out all the water and proceed with the feeding (with fresh water). After each of both feedings let your pasta madre mature at 27-28 degrees Celsius until the pasta madre doubles in size. After the second feeding it should be able to double within 3.5 hours.

Tangzhong / Water Roux

20g T65 label rouge or Tipo 0
50g Water
50g Milk

Mix flour, water and milk in a pot until everything is dissolved, while bringing the mixture to the boil. Keep on stiring: at around 65 degrees Celsius the mixture will get thicker. At that point, remove the pot from the stove, keeping on stiring until you end up with a kind of „pudding“. Cover the mixture with a plastic wrap (directly on it’s surface in order to avoid that it dries out) and let it cool down. Now place it in the fridge for a couple of hours (or overnight) until you gonna knead the main dough.

Main dough

90g Pasta madre, 2 times refreshed
238g T65 label rouge or Tipo 0
120g Tangzhong
75g Milk, cold
40g Sugar, refined
50g Egg yolk
20g Butter
4,2g Salt
1 pinch Bourbon Vanille
1 pinch Orange peel

For the main dough mix the sugar with the milk and dissolve it (let it rest for 30 minutes while stiring the mixture a couple of times). Knead flour, Tangzhong and your Pasta madre at the lowest level of your kitchen kneading machine. After a couple of minutes add egg yolks, Bourbon Vanilla, orange peel and salt and keep on kneading until you get a homogeneous dough, which releases from the bowl. Increase the kneading speed and add the milk step-by-step (remember to lower the speed while adding and to increase again for some seconds once the added liquid is fully incorporated). At the end incorporate the butter. You should end up with a well kneaded dough which allows a good window pane test. Put the dough into an oiled container and let it rest for 30 minutes.

Bulk proof | Stretch & Folds

Moisten your working surface with water, release your dough and perform a strong set of stretch & folds – handle with care and avoid tearing the dough. Replace the dough into the greased container and let it ferment another 45 minutes. Proceed with one last light set of stretch & folds and let the dough ferment in the container until it increases by 40-50% of the initial volume. Let the dough now rest (well covered) in the fridge over night (8-10 hours at around 5 degrees Celsius).

Shaping

On baking day, remove the dough from the fridge and let it acclimatize for 1 hour. Release it on the slightly floured working surface and cut pieces of 90g each. Form round balls (under pressure) and let them rest well covered for 5-6 hours in a container or on a baking tray. The hours are just an indication. The Carnevalini have at least to double in size (while being very light and airy).

Frying

1l Oil

Heat the oil in a pot or pan (the oil should cover roughly half oft he balls‘ height). Target temperature is 165 degrees Celsius – during the frying process make sure to keep the temperature at that level and/or adjust it acccordingly. Now put the balls gently upside down into the pan/pot and fry them for 3,5-4 minutes on each side. The easiest method for turning them is by using a pair of chopsticks. Let the freshly fried Carnevalini rest on a cooking grate.

Filling

Marmelade or filling of your choice
Powdered sugar

One last step is missing: fill the still warm Carnevalini with marmelade or fillings of your choice (with a cooking-syringe) and dust them with powdered sugar. And now: Happy Carnival!

Recipe Notes

Peach marmelade? Vanilla creme? Chocolate creme? Which will be your filling?

The indicated quantities are for 7 doughnuts á 90g.

The indicated hydration includes all liquids of the Tangzhong.

Do you have specific questions or issues? Contact me via the contact form. I am happy to help you.