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.
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.