For a striped decoration on vanilla berliners use wooden or iron strips that are then removed after sprinkling the powdered sugar.
• flour 1000 g
• milk 230 ml
• clarified butter 220 g
• egg yolk 200 g
• sugar 100 g
• yeast 80 g
• egg 1
• vanilla sugar 20 g
• salt 20 g
• malt (active) 15 g
• grated lemon peel 9 g
Berliners decorated with powdered sugar.
Use a whisk to mix together milk, malt, yeast, egg yolks, egg, sugar, vanilla sugar, and grated lemon peel. Then add the flour and mix all the ingredients. After 3-4 minutes add the butter and immediately after the salt. Mix well until the dough has an elastic consistency. Weigh 50-60 g portions, roll them into balls, and place them on floured sheets. Leave to rise at 28-30°C with sufficient humidity. Shortly before the berliners have doubled in size, remove them from the heated area and place them in a ventilated space for a few minutes so that a light film forms on the surface. Fry the berliners in boiling fat at 170°C-180°C until golden. Once cooled, fill the berliners with apricot jam and sprinkle with powdered sugar
Berliners glazed with chocolate and coloured sprinkles.
Berliners with chocolate cream and chocolate stripes.
Berliners glazed with chocolate and cocoa powder.
The apricot jam can be replaced with raspberry or plum jam, with chocolate cream, vanilla cream, or Zabov or pistachio cream. The decoration identifies the filling.
From the past to the present
In the heart of every small town there’s always a bakery. In Lana, in the province of Bolzano, the Schmidt family of bakers has been in business for over 130 years. In 1890 Josef Schmidt founded the bakery in Via Cappuccini 3, where Schmiedl is still located today. The bakery passed from one Josef to another, and to yet another, until Hans took the helm in 1975. His work continued to reflect the original quality and craftsmanship of his ancestors. These values he then passed on to his children Johannes, Greta, and Tobias, with whom he now shares his wise counsel. In addition to using natural yeasts, the bakery’s greatest strength is its attention to slow, natural fermentation, capable of creating an intense, fullbodied flavour and making the products much more digestible. To make the most of this potential, a partnership was established some time ago with Marco Gobbetti, professor at the Free University of Bolzano, researcher at NOI Techpark, and an absolute luminary in the field of natural fermentation.
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