Portuguese Berliner Recipe: Authentic Custard Bolas de Berlim
You will love this Portuguese Berliner Recipe: Authentic Custard Bolas de Berlim
This authentic Portuguese Berliner recipe delivers the iconic street food experience of bolas de Berlim with professional precision. The secret to these Portuguese custard donuts lies in the citrus-brightened filling and a long-rise yeast dough that ensures a light, non-greasy texture. This method guarantees a golden exterior and a creamy, stable center that defines the true coastal flavor.
Ingredients
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.
Tips & Variations
- 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.
Nutritional Facts (Per Serving)
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
Wine
Portuguese: Vinho Verde - This light and refreshing wine complements the sweetness of the custard-filled pastries without overwhelming them.
General: Moscato - A slightly sparkling and sweet wine that enhances the dessert-like qualities of the Bolas de Berlim.
Beer
Portuguese: Super Bock - This lager offers a crisp and refreshing profile that pairs well with the rich custard flavors.
General: Hefeweizen - The fruity and spicy notes of this wheat beer complement the custard while balancing the sweetness of the dish.
Other Beverages
Espresso: A shot of espresso provides a bold contrast to the sweetness of the Bolas de Berlim, enhancing the overall tasting experience.
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