Bola de berlim – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Portugal Servings: Serves 4
Portugal Servings: Serves 4Bola de Berlim is a delectable Portuguese pastry that draws its inspiration from the classic Berliner doughnut of Germany. Traditionally, this pastry boasts a luscious, creamy filling and is dusted with powdered sugar, offering a delightful contrast between its crispy exterior and soft, luscious interior. The Portuguese version is often filled with a rich egg yolk-based custard, known as ‘creme pasteleiro’, reflecting the country’s love for rich, sweet treats. This pastry is a staple in Portuguese bakeries and a beloved favorite at cafes across the country.
Ingredients
- all-purpose flour – 2 cups / 250 g
- sugar – 1/4 cup / 50 g
- instant yeast – 1 packet / 7 g
- warm milk – 1/2 cup / 120 ml
- unsalted butter – 1/4 cup / 55 g, melted
- large eggs – 2
- salt – 1/2 tsp
- vegetable oil – for frying
- egg yolks – 5
- cornstarch – 3 tbsp / 24 g
- milk – 1 1/2 cups / 360 ml
- vanilla extract – 1 tsp
- powdered sugar – for dusting
Instructions
- In a large bowl, combine the flour, sugar, yeast, warm milk, melted butter, eggs, and salt. Mix until a soft dough forms.
- Knead the dough for about 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let it rise for about 1 hour or until doubled in size.
- For the filling, whisk together the egg yolks, cornstarch, and half of the milk in a bowl until smooth.
- Heat the remaining milk in a saucepan until it starts to simmer. Slowly whisk in the egg yolk mixture, stirring continuously until thickened. Remove from heat and stir in the vanilla extract. Cool to room temperature.
- Once the dough has risen, punch it down and divide it into 8 portions. Shape each portion into a ball.
- In a deep pan, heat vegetable oil to 350°F (175°C). Fry the dough balls until golden brown, about 2-3 minutes per side. Drain on paper towels.
- Let the fried doughnuts cool slightly, then slice them in half horizontally. Fill each with the cooled custard cream.
- Dust the tops with powdered sugar before serving.
Substitutions
- all-purpose flour -> whole wheat flour
- unsalted butter -> coconut oil
- vegetable oil -> canola oil
- vanilla extract -> almond extract
Enhancements in the Next Evolution
- Add a hint of lemon zest to the custard for a citrus note.
- Infuse the custard with cinnamon for added warmth.
- Use a doughnut cutter to ensure uniform shape and size.
- Explore a richer filling by incorporating a whipped cream base.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
