Bola de Berlim

Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.

About the Recipe

The Bola de Berlim adapted to Portuguese pastry and became a symbol of summer, beach, and neighborhood display cases.

The fried dough should be soft on the inside and golden on the outside, with a creamy filling in the center.

As with many Portuguese recipes, there are variations by region, family, and cook — with cream, egg jam, or even chocolate filling.

Ingredients

• 500 g of flour
• 25 g of fresh yeast
• 100 ml of warm milk
• 3 eggs
• 80 g of sugar
• 80 g of butter
• 1 pinch of salt
• Oil for frying
• Sugar for dusting
• 300 ml of pastry cream

Preparation Method

1. Dissolve the yeast in warm milk with a spoonful of sugar and let it activate for a few minutes.
2. Mix flour, eggs, sugar, salt, and the sponge; knead until you get a smooth dough.
3. Incorporate the butter at room temperature and continue kneading until elastic.
4. Let it rise until doubled in size, covered, in a warm place.
5. Divide into balls, let it rise again, and fry in hot oil, turning until golden.
6. Drain on paper towels and dust with sugar.
7. Open the sides and generously fill with pastry cream.
8. Serve warm or at room temperature.

Tips from Empório Portugal

• The oil temperature should be stable — too high a flame darkens the outside and leaves it raw inside.
• Filling only after slightly cooling prevents melting the cream.
• Consuming on the same day ensures ideal texture.

Possible Substitutions in Brazil

• Industrial pastry cream works for a quick homemade version.
• Egg jam can replace the cream in traditional versions.

Pairing

Coffee with milk or galão. Ideal without alcohol.