Portuguese Berliner Recipe | Authentic Custard Bolas de Berlim
Why You Will Love This Recipe
Get ready to savor the taste of Portugal with these delicious bolas de berlim! These custard-filled donuts are the perfect treat, featuring a citrusy twist in the creamy filling. The long-rise dough gives them a light, airy texture that’s far from greasy. With a golden exterior and a rich, stable center, these donuts will transport you straight to the vibrant streets of Lisbon with every bite!
Tips for Success
• Ensure your warm milk is between 100°F to 110°F (37°C to 43°C) to activate the yeast properly. Too hot and it will kill the yeast; too cold and it won't activate.
• When mixing the dough, avoid over-kneading. Knead just until the dough is smooth and elastic, about 5-7 minutes. Over-kneading can result in a tough texture.
• For the custard filling, allow the mixture to cool completely before filling the dough. If it's too warm, it can cause the dough to become soggy and difficult to fry properly.
Frequently Asked Questions
Can I use fresh yeast instead of active dry yeast?
Yes, you can substitute fresh yeast for active dry yeast. Use approximately three times the amount of fresh yeast, so for 28g of active dry yeast, you would use about 84g of fresh yeast. Make sure to dissolve it in the warm milk just like you would with the dry yeast.
How should I store the bolas de berlim after frying?
Once fried and cooled, store the bolas de berlim in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can refrigerate them for up to a week. To reheat, simply warm them in a microwave for a few seconds or in an oven to restore their texture.
What can I do if my dough does not rise properly?
If your dough doesn't rise, it might be due to the yeast being expired or the milk being too hot or too cold. Make sure the warm milk is around 110°F (43°C) to properly activate the yeast. If the dough still doesn't rise, try placing it in a warm, draft-free area for a longer time, and consider adding a little more yeast if needed.
Recommended Drink Pairings
- Port Wine: The sweetness and rich flavor of port wine complement the creamy custard filling beautifully.
- Espresso: A strong espresso provides a nice contrast to the sweetness of the custard, enhancing the overall experience.
- Sparkling Water: The effervescence of sparkling water cleanses the palate between bites, making it a refreshing choice.
- Chardonnay: A lightly oaked Chardonnay offers a balance of acidity and fruitiness that pairs well with the richness of the dessert.
- Ginger Ale: The spiciness of ginger ale adds a zesty kick that complements the flavors of the custard.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- In a saucepan mix the milk, egg yolks and butter.
- Bring to a low heat for about 10 minutes until a smooth and creamy consistency.
- Remove from heat and stir in the vanilla essence and lemon juice.
- Stir it in well until it is smooth and consistent.
- Set it aside in a bowl to cool completely.
- In a bowl, dissolve the yeast and sugar in milk.
- Combine all dough ingredients except flour and mix well adding the flour gradually until the dough is easily shaped and kneaded.
- Form medium sized balls and let them rest on a board sprinkled with flour.
- Cover with a cloth and let it rise for about 1-2 hours until doubled in size.
- Fry the balls in a deep frying skillet or pot on high heat one by one until they are golden browned.
- Turn them over as they fry to ensure even coloring.
- Once they are done, place them on a platter with paper towels to dry.
- After they have cooled slightly, cut them in half without dividing them completely.
- Fill them with the previously prepared cream and sprinkle with the powdered sugar.
Adapted from a Recipe by: easyportugueserecipes.com
Nutritional Facts (Per Serving)
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