Bolas de Berlim
Bolas de Berlim, from above
Non vegEggPortugal

Bolas de Berlim

Sugar dusted doughnuts split and filled with egg custard. The Portuguese beach snack of dreams.

150 minTime
8 gProtein each
mildSpice
Beach doughnuts2 chapters · 1 min read

Make it your way

Grandma's wayFried yeast doughnuts, sugar coated and filled with doce de ovos or custard.
The original
421kcalsame
8 gproteinsame
1 gfibresame
150minutessame

Bolas de Berlim.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Maida (all-purpose flour, plain flour)4 cups
Instant dry yeast2 tsp
Sugar70 g dough, 80 g custard, 80 g for rolling
Milk200 ml dough, 300 ml custard
Butter4 tbsp, soft
Egg2
Egg yolk5 yolks, for custard
Cornflour (cornstarch)3 tbsp
Lemonzest of 1
Vanilla essence (vanilla flavouring, imitation vanilla extract)½ tsp
Cooking oil (vegetable oil)for frying, about 120 g stays in
Salt1 tsp

Method

5 steps
  1. 1Mix flour, yeast, 70 g sugar, salt, zest, warm milk and eggs. Knead in the butter until smooth and elastic.
  2. 2Rise until doubled, shape into balls and rise again.
  3. 3Custard: whisk yolks, sugar and cornflour, cook with hot milk and vanilla until thick. Chill.
  4. 4Fry in oil at medium heat, turning, until deep golden.
  5. 5Roll in sugar while warm, split on one side and pipe in custard.
Serve it like this

Pile on a plate, split side up so the custard shows, with extra sugar on top.

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Make it a meal

What goes with Bolas de Berlim: a bread or rice, a side, something to drink and something sweet.

A little snack Pastéis de bacalhau75 min
A little snack Peixinhos da horta25 min
To drink Espresso martini6 min
To drink South Indian filter coffee20 min
Something sweet Pastéis de nata60 min
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