Bola de Berlim

Name: Bola de Berlim
Yield: 14
Cuisine: Portugal
Ingredients: Bread flour — 500 g (1 lb 2 oz); Active dry yeast — 2.5 tsp; Sugar, plus extra for coating — 65 g (2.25 oz); Warm milk — 240 ml (8 fl oz); Egg yolks — 3; Butter, softened — 60 g (2 oz); Of Salt — pinch; Egg custard cream (creme pasteleira), for filling — 480 ml (16 fl oz); Oil for deep frying

The Quirky Foodster Team

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Servings

Ingredients

Bread flour — 500 g (1 lb 2 oz)
Active dry yeast — 2.5 tsp
Sugar, plus extra for coating — 65 g (2.25 oz)
Warm milk — 240 ml (8 fl oz)
Egg yolks — 3
Butter, softened — 60 g (2 oz)
Of Salt — pinch
Egg custard cream (creme pasteleira), for filling — 480 ml (16 fl oz)
Oil for deep frying

Method

Dissolve the yeast and a little sugar in the warm milk and let sit for 10 minutes until foamy.
Combine the flour, remaining sugar and salt in a large bowl, then add the yeast mixture, egg yolks and softened butter, kneading for 10–12 minutes until smooth and elastic.
Cover and let rise in a warm place for 1.5 hours, or until doubled.
Divide the dough into balls and let rest for a further 20 minutes.
Heat oil to 170°C (340°F) in a deep pan.
Fry the dough balls for 2–3 minutes per side until deeply golden.
Drain on paper towels, then toss immediately in sugar while still warm.
Once cooled slightly, use a piping bag to inject each doughnut generously with the egg custard cream.

Introduction: A soft, sugar-coated fried doughnut filled with rich egg custard cream, a beloved beach and bakery treat across Portugal.

Cultural Background: Bola de Berlim is a hugely popular treat sold by vendors on Portuguese beaches during summer, its sweet, custard-filled centre and sugary coating making it an essential part of the seaside experience.

Tips: Fry at a slightly lower temperature than typical doughnuts, as this gives the dough time to cook through fully before over-browning. Toss in sugar while the doughnuts are still warm, as this helps the sugar adhere properly.

Variations: Fill with chocolate cream as a popular alternative to the classic egg custard. Serve fresh and warm for the best experience, as is traditional at the beach.

Storage: Store cooled, filled doughnuts in an airtight container at room temperature for up to 1 day.

Reheating: Best eaten fresh; reheating is not typically done for this filled pastry.

FAQs:

Q: Where is bola de Berlim most commonly sold?

A: Along Portuguese beaches during the summer, sold by vendors carrying trays through the sand, as well as bakeries year-round.

Q: What filling is most traditional?

A: Egg custard cream (creme pasteleira) is classic, though chocolate cream is also popular.