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PortugueseAuthentic Cuisine

Bola de Berlim

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Bola de Berlim

Bola de Berlim, a beloved treat along Portuguese beaches in the summer, is a deep-fried indulgence that captures the essence of sun-soaked days. Traditionally sold by vendors who wander the sands, these golden pastries are a staple of seaside relaxation. This home version brings the carefree spirit of the shore to your kitchen, using simple ingredients to create a familiar comfort.

Biting into a Bola de Berlim reveals a cloud-like texture, with a rich, buttery dough that gives way to a luscious filling of pastry cream. The hint of lemon adds a subtle brightness, while a dusting of caster sugar provides a sweet finish. Perfect for a leisurely afternoon, these pastries invite you to savor each moment.

Ingredients

  • 600 gstrong bread flour
  • 100 gsugar
  • 25 gfresh yeast
  • 4egg yolks
  • 100 gbutter — softened
  • 250 mlwhole milk — warmed
  • 1lemon — zested
  • 500 gpastry cream — for filling
  • sunflower oilfor deep frying
  • 150 gcaster sugar — for rolling

Method

  1. Begin by bringing 250 ml of whole milk to room temperature. This ensures that the yeast will activate properly when mixed. Also, allow 100 g of butter to soften at room temperature so it can be easily incorporated into the dough.
  2. In a small bowl, crumble 25 g of fresh yeast and add a tablespoon of the sugar from the 100 g. Pour in a little of the warm milk and stir until the yeast dissolves completely. Let this mixture sit for about 5 minutes until it becomes frothy, indicating that the yeast is active.
  3. In a large mixing bowl, combine 600 g of strong bread flour and the remaining sugar. Make a well in the center and add the yeast mixture, 4 egg yolks, the rest of the milk, and the zest of 1 lemon. Mix everything together until a sticky dough forms.
  4. Add the softened butter to the dough and knead it on a lightly floured surface for about 10 minutes, or until the dough is smooth and elastic. The dough should spring back when pressed lightly with a finger. Cover the dough with a damp cloth and let it rise in a warm place for about 1 to 2 hours, or until it has doubled in size.
  5. Once the dough has risen, punch it down to release the air. Divide the dough into small balls, each weighing about 50 g. Place them on a floured surface, cover with a cloth, and let them rest for another 30 minutes until they puff up slightly.
  6. Heat sunflower oil in a deep fryer or a large, heavy-bottomed pot to 180°C (356°F). Carefully lower the dough balls into the oil, frying a few at a time to avoid overcrowding. Fry each side for about 2-3 minutes, or until they are golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
  7. Once the doughnuts are cool enough to handle, use a small knife to make a slit on the side of each one. Fill a piping bag with 500 g of pastry cream and pipe it generously into the center of each Bola de Berlim.
  8. Finish by rolling the filled doughnuts in 150 g of caster sugar while they are still slightly warm. Serve them fresh, allowing the sugar to adhere properly to the surface, and enjoy the soft, creamy texture that is characteristic of a perfect Bola de Berlim.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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