Bolinhas de Berlim

Bolinhas de Berlim, or Berlin Balls, are a classic Portuguese pastry inspired by the German Berliner. These delightful, sugar-dusted treats feature a rich custard filling, making them a staple at local pastry shops and street fairs across Portugal. Their history dates back to the 19th century when German bakers introduced them to the Iberian Peninsula, where they were adapted to suit local tastes.

Ingredients

• Flour - 500g
• Sugar - 100g plus extra for dusting
• Eggs - 4, divided into yolks and whites
• Milk - 250ml
• Butter - 100g
• Yeast - 25g fresh or 7g active dry
• Lemon zest - from one lemon
• Cream or Milk - 500ml for custard
• Cornstarch - 50g
• Cinnamon - a pinch, optional
• Water - 50ml
• Pinch of salt
• Oil for frying

Preparation

Preparing the Dough

1. In a small bowl, dissolve the yeast in warm milk. Allow it to sit for about 10 minutes until it becomes frothy.
2. In a large mixing bowl, combine the flour, sugar, and a pinch of salt. Add the butter and mix until the mixture resembles coarse crumbs.
3. Create a well in the center and add three eggs, lemon zest, and the milk-yeast mixture. Mix until a smooth dough forms.
4. Knead the dough for about 10 minutes until it's smooth and elastic. Cover with a damp cloth and let it rise in a warm place for about 1 hour or until doubled in size.

Making the Custard Filling

1. In a saucepan, combine cream or milk, sugar, and a pinch of cinnamon. Bring it to a gentle boil.
2. In a separate bowl, whisk together the remaining egg yolk and cornstarch until smooth.
3. Gradually pour the hot milk mixture into the egg mixture while constantly whisking.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens to a custard consistency. Allow it to cool.

Shaping and Frying the Bolinhas

1. Once the dough has risen, punch it down to remove excess air. Roll it out to a thickness of about 1.5cm.
2. Using a round cutter, cut out circles of dough and place them on a floured surface. Cover and leave them to rise for another 30 minutes.
3. Heat oil in a deep-fryer or large pot to 180°C. Fry the doughnuts in batches until they are golden brown, about 2 minutes per side. Use a cooking timer for accuracy.
4. Remove them with a slotted spoon and drain on paper towels. Roll the freshly fried Bolinhas in sugar.

Filling the Bolinhas

1. Once cooled slightly, make a small incision in each Bolinha using a knife or piping nozzle.
2. Spoon the custard into a pastry bag fitted with a round tip. Pipe the custard into the center of each Bolinha until full.

Enjoying Your Bolinhas de Berlim

These Bolinhas de Berlim are best enjoyed fresh. They make a perfect accompaniment to coffee or tea and can be served as a delightful dessert or as part of a brunch spread. In Portugal, they are often found at beachside cafes, enticing passersby with their sweet aroma. Whether shared with friends or enjoyed solo, these custard-filled treat bring a taste of Portuguese tradition to any occasion.