Bola de Berlim - Portuguese Custard Filled Donuts

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 teaspoons active dry yeast 2 teaspoons active dry yeast
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 2 large eggs 2 large eggs
• 2 tablespoons unsalted butter, softened 2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Vegetable oil, for frying Vegetable oil, for frying
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 5g
• Carbohydrates (total, sugars): 35g, 12g
• Protein: 5g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt.
2. 2.
   In a separate small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
3. 3.
   Add the yeast mixture, eggs, softened butter, and vanilla extract to the dry ingredients. Mix until a soft dough forms.
4. 4.
   Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours until doubled in size.
6. 6.
   Punch down the dough and divide it into equal-sized portions. Shape each portion into a ball and place them on a baking sheet lined with parchment paper. Cover and let them rise for another 30 minutes.
7. 7.
   Heat vegetable oil in a deep pot or fryer to 180°C (350°F).
8. 8.
   Carefully drop the dough balls into the hot oil, frying them in batches until golden brown on all sides. Remove with a slotted spoon and drain on paper towels.
9. 9.
   Once the donuts have cooled slightly, use a piping bag or a small knife to fill them with the custard.
10. 10.
    Dust the Bola de Berlim generously with powdered sugar before serving.

Treat your ingredients with care...

• Yeast — Ensure that the yeast is fresh and active to achieve a good rise in the dough.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or sunflower oil, for frying the donuts.
• Powdered sugar — Sift the powdered sugar before dusting the donuts to ensure a smooth and even coating.

Tips & Tricks

• For a variation, you can add a touch of lemon zest to the custard filling for a refreshing twist.
• Make sure the oil is at the correct temperature before frying the donuts to ensure they cook evenly and don't absorb excess oil.
• Allow the donuts to cool slightly before filling them to prevent the custard from melting.
• If you don't have a piping bag, you can use a small spoon to fill the donuts with the custard.
• Serve the Bola de Berlim warm for the best taste and texture.

Serving advice

Serve the Bola de Berlim as a delightful breakfast treat or as a sweet snack with a cup of coffee or tea. They are best enjoyed warm and freshly made.

Presentation advice

Arrange the Bola de Berlim on a serving platter and dust them generously with powdered sugar. You can also place them in paper liners for a more casual presentation.