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Portuguese Recipes is a collection of popular Portuguese food recipes from mainland Portugal, the Azores, Madeira and around the world.


Tuesday, June 15, 2021
About
How to make Portuguese Berliner (Bolas de Berlim).
Info
Preparation time:
25 min
Cooking Time:
30 min
Ready In:
55 min
Level of Difficulty:
Easy
Servings:
4

Portuguese Bolas de Berlim Recipe

Portuguese Bolas de Berlim Recipe

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Posted in: Desserts
Tue, Jan 26, 2016, 16:28
4 out of 5 with 97 ratings
Views: 49233

Ingredients

For the filling:1 cup of condensed milk4 egg yolks1 tablespoon of butter1 teaspoon of vanilla extract1 tablespoon of lemon juiceFor the dough:1 ounce of active dry yeast2 tablespoons of sugar1 and 1/2 cups of warm milk1 cup of butter2 egg yolks1 pinch of salt6 cups of flour1 cup powdered sugar for coveringVegetable oil for frying
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  • This site uses US measurements.

    Directions

    For the filling:

    1. In a saucepan mix the milk, egg yolks and butter.
    2. Bring to a low heat for about 10 minutes until a smooth and creamy consistency.
    3. 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.

    For the dough:

    1. In a bowl, dissolve the yeast and sugar in milk.
    2. Combine all ingredients except flour and mix well adding the flour gradually until the dough is easily shaped and kneaded.
    3. Form medium sized balls and let them rest on a board sprinkled with flour.
    4. Cover with a cloth and let it rise for about 1-2 hours.
    5. Fry the balls in a deep frying skillet or pot on high eat one by one until they are golden browned. Turn them over as they fry.
    6. Once they are done, place them on a platter with paper towels to dry.
    7. After they have cooled slightly, cut them in half without dividing them completely.
    8. Fill them with the previously prepared cream and sprinkle with the powdered sugar. Serve.
    Recipe Credit: easyportugueserecipes.com *
    Photo Credit: Olivia Andrewssbs.com.au


    Comments

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