Saudi Arabian Bola de Berlim

Ingredients

In this adaptation of Bola de Berlim for Saudi Arabian cuisine, we incorporate flavors commonly found in Saudi Arabian desserts. The cream filling is infused with fragrant rosewater, adding a distinct Middle Eastern touch. Additionally, the donuts are dusted with powdered sugar, a traditional finishing touch in Saudi Arabian sweets. We alse have the original recipe for Bola de Berlim, so you can check it out.

• 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 instant yeast 1/2 teaspoon instant yeast
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 2 tablespoons unsalted butter, melted 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Vegetable oil, for frying Vegetable oil, for frying
• Powdered sugar, for dusting Powdered sugar, for dusting
• Cream filling: Cream filling:
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/4 cup (50g) powdered sugar 1/4 cup (50g) powdered sugar
• 1 teaspoon rosewater 1 teaspoon rosewater

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 9g
• Carbohydrates (total, sugars): 25g, 8g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, instant yeast, and salt.
2. 2.
   Add the warm milk, melted butter, and vanilla extract to the dry ingredients. Mix until a soft dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   Punch down the dough and divide it into small balls. Roll each ball into a smooth round shape.
6. 6.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
7. 7.
   Carefully drop the dough balls into the hot oil and fry until golden brown on all sides. Remove with a slotted spoon and drain on paper towels.
8. 8.
   In a separate bowl, whip the heavy cream until soft peaks form. Add powdered sugar and rosewater, and continue whipping until stiff peaks form.
9. 9.
   Once the donuts have cooled slightly, use a piping bag or a small knife to fill them with the cream filling.
10. 10.
    Dust the filled donuts with powdered sugar and serve.

Treat your ingredients with care...

• Rosewater — Use a high-quality rosewater to ensure a fragrant and authentic flavor in the cream filling.

Tips & Tricks

• Make sure the oil is at the right temperature before frying the donuts to ensure they cook evenly and don't become greasy.
• Allow the donuts to cool slightly before filling them to prevent the cream from melting.
• Experiment with different flavors for the cream filling, such as cardamom or saffron, to add a unique twist to the recipe.
• If you don't have rosewater, you can substitute it with orange blossom water for a different floral flavor.
• Serve the Bola de Berlim with a sprinkle of ground cinnamon for an extra touch of warmth and flavor.

Serving advice

Serve the Saudi Arabian Bola de Berlim as a delightful dessert or a sweet snack. These donuts are best enjoyed fresh and can be served warm or at room temperature. Pair them with a cup of Arabic coffee or a refreshing glass of mint tea for a truly Middle Eastern experience.

Presentation advice

Arrange the Bola de Berlim on a serving platter and dust them generously with powdered sugar. You can also garnish them with edible rose petals or a sprinkle of ground pistachios for an elegant touch. Serve them alongside a small bowl of extra powdered sugar for those who prefer an extra sweet coating.