In this workshop, we will learn step by step how to make classic Berliners - airy, golden, crisp, and tender yeast dough treats on the inside. This will be a hands-on and educational class in which we will cover the entire process from making and proofing the dough to shaping, filling, and frying the Berliners in oil.
We will begin with making the yeast dough. We will look at how to prepare the ingredients correctly, what the temperature of the liquid and yeast should be, and how to knead the dough properly so that it becomes elastic, smooth, and strong enough. We will pay attention to the dough’s consistency and signs of readiness, since this stage largely determines how easy the Berliners will be to shape and how airy they will turn out after frying.
We will pay special attention to proofing the dough. We will learn how to tell when the dough has risen enough, how temperature and proofing time affect its structure, and how to avoid dough that is overproofed or, on the contrary, underproofed. We will also look at how to handle the dough properly after the first proofing so as to preserve the air structure that has formed inside it.
Then we will move on to shaping the Berliners. We will learn how to divide the dough into equal pieces and form smooth, even shapes that will rise beautifully during frying. We will discuss how important an even dough structure and proper second proofing are so that the Berliners turn out light and airy rather than dense or heavy.
In the workshop, we will make two different fillings so that we can compare both flavor and texture. Some Berliners will be filled with aromatic berry jam, while others will be filled with a delicate and velvety custard cream. We will look at what the filling consistency should be, how to prepare it properly, and how to fill the Berliners so that the filling is evenly distributed and retains its texture.
A particularly important part of the workshop will be frying the Berliners in oil. We will talk about the correct oil temperature, how to control it, and how temperature affects the final result. We will learn how to achieve an even golden crust while keeping the inside soft and airy. We will also discuss the most common mistakes - why Berliners absorb too much oil, become too dark, or remain uncooked in the middle - and how to avoid them.
At the end, we will focus on filling and presentation. We will learn how to fill the finished Berliners properly with berry jam and custard cream, and we will also look at different classic and simple ways to serve and decorate them.
During the workshop, we will share practical pastry tips - how to choose suitable ingredients, how to work properly with yeast dough, how to determine when it is ready, how to control the oil temperature, and how to make sure that each Berliner is light, airy, and has a beautiful golden crust.
At the end of the workshop, the prepared items will be packed for you to take home.
Workshop duration: 3-3.5 hours;
Everything is provided, nothing needs to be brought;
Address: Nometņu iela 18, Riga, Studija Tapt (free street parking);
Participation fee: 50 EUR;
Group size: 8-12 people;
