Bolas de Berlim (Portuguese Cream Donuts)

🧂 Ingredients

• 600 g All-purpose flour(Plus extra for dusting)
• 7 g Active dry yeast(Or 20g fresh yeast)
• 70 g Granulated sugar(For the dough)
• 250 ml Milk(Lukewarm)
• 2 large Eggs(Room temperature)
• 50 g Butter(Unsalted, softened)
• 1 teaspoon Salt
• 1 teaspoon Lemon zest(From 1 lemon)
• 1 teaspoon Vanilla extract
• 6 large Egg yolks(For the custard cream)
• 150 g Granulated sugar(For the custard cream)
• 40 g Cornstarch(For the custard cream)
• 500 ml Milk(For the custard cream, whole milk recommended)
• 25 g Butter(Unsalted, for the custard cream)
• for coating Granulated sugar(Or caster sugar)
• as needed Vegetable oil or other neutral oil(For deep frying)

👨‍🍳 Instructions

1. 1

   Activate the yeast: In a small bowl, combine the lukewarm milk with 1 tablespoon of the granulated sugar and the active dry yeast. Stir gently and let it sit for 5-10 minutes until frothy. If it doesn't foam, the yeast may be inactive, and you'll need to start again.

   ⏱️ 10 minutes
2. 2

   Make the dough: In a large mixing bowl, whisk together the flour and the remaining granulated sugar. Make a well in the center. Add the activated yeast mixture, the eggs, softened butter, salt, lemon zest, and vanilla extract. Mix until a shaggy dough forms.

   ⏱️ 10 minutes
3. 3

   Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 10-15 minutes until it becomes smooth, elastic, and no longer sticky. Alternatively, use a stand mixer with a dough hook on medium speed for 8-10 minutes.

   ⏱️ 15 minutes
4. 4

   First rise: Lightly grease a clean bowl. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.

   ⏱️ 1.5 - 2 hours
5. 5

   Prepare the custard cream: While the dough rises, make the filling. In a medium saucepan, whisk together the egg yolks and granulated sugar until pale and creamy. Whisk in the cornstarch until smooth. Gradually whisk in the milk until well combined.

   ⏱️ 10 minutes
6. 6

   Cook the custard cream: Place the saucepan over medium heat. Stir constantly with a whisk, scraping the bottom and sides, until the mixture thickens considerably and starts to bubble. Cook for another 1-2 minutes, ensuring it doesn't scorch. Remove from heat and stir in the butter and vanilla extract (if not already added) until smooth and glossy. Pour the custard into a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and let it cool completely. Refrigerate until needed.

   ⏱️ 15 minutes
7. 7

   Shape the donuts: Once the dough has doubled, punch it down gently. Turn it out onto a lightly floured surface and divide it into 15 equal portions (about 60-70g each). Roll each portion into a smooth ball.

   ⏱️ 10 minutes
8. 8

   Second rise: Place the shaped dough balls on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely with plastic wrap or a damp towel. Let them rise again in a warm place for 30-45 minutes, or until puffy and nearly doubled.

   ⏱️ 30 - 45 minutes
9. 9

   Heat the oil: Pour enough vegetable oil into a deep, heavy-bottomed pot or Dutch oven to reach a depth of at least 3 inches (7-8 cm). Heat the oil over medium-high heat to 175°C (350°F). Use a thermometer to ensure the correct temperature. If you don't have a thermometer, a small piece of dough should sizzle and float to the surface immediately.

   ⏱️ 10 minutes
10. 10

    Fry the donuts: Carefully lower 3-4 dough balls into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, until they are puffed up and a deep golden brown color. Use a slotted spoon or spider strainer to turn them and remove them from the oil.

    ⏱️ 5-7 minutes per batch
11. 11

    Drain and coat: Transfer the fried donuts to a wire rack set over paper towels to drain excess oil. While still warm, roll them generously in granulated sugar until evenly coated.

    ⏱️ 5 minutes
12. 12

    Fill the donuts: Once the donuts have cooled slightly but are still warm (this helps the cream incorporate better), use a piping bag fitted with a long, thin nozzle or a sharp knife to make a small hole in the side of each donut. Pipe or spoon the chilled custard cream into each donut until it feels full and slightly heavy.

    ⏱️ 10 minutes
13. 13

    Serve: Bolas de Berlim are best enjoyed fresh, ideally within a few hours of being made.

    ⏱️ Immediate

💡 Pro Tips

• ✓For a richer custard, use whole milk and add a vanilla bean pod while heating the milk, then remove it before whisking with yolks.
• ✓Ensure the oil temperature is consistent; too low and the donuts will be greasy, too high and they will burn before cooking through.
• ✓If you don't have a piping bag, you can carefully slice the donut in half horizontally and spoon the cream inside.
• ✓Dough can be made ahead and refrigerated overnight after the first rise for a more complex flavor.

🔄 Variations

• Fill with chocolate pastry cream or a fruit-flavored cream.
• For a savory twist, omit the sugar and lemon zest from the dough and fill with a savory cream or even a small amount of shredded meat.
• Dust with powdered sugar instead of granulated sugar.

🥗 Nutrition

Per serving