Bolas de Berlim - recipe - step by step - Eat in Asia Blog, Asian Food

Are you curious how to make Bolas de Berlim à Portuguesa? Read the recipe to find out how to make it at home.

Ingredients:

For the dough:

600 g flour (type 55)
150 ml half skimmed milk
100 g sugar
30 g fresh baker's yeast
4 medium size eggs
100 g margarine
½ tsp salt

For the crème:

500 ml half skimmed milk
125 g sugar
75 g flour (type 55)
4 egg yolks
zest from 1 lemon

For frying:

½ l sunflower oil

For the topping:

2 tbsp sugar

Directions:

Phase 1:

put flour into the bowl
make a hole in the middle of flour and pour warm milk
add sugar and yeasts
mix it
make another hole and add eggs, margarine and salt
mix well ingredients, so that you get a homogenous dough
cover the bowl with a kitchen towel and let the dough double the volume, keep it in a warm place
divide the dough into 15 pieces and form balls, put them on a floured pastries board and let them grow for 30 – 40 minutes

Phase 2:

in the meantime, start preparing the crème
take another bowl and put into it sugar, flour and egg yolks, mix it
slowly pour some cold milk and mix it
take a pot, put into it the remaining milk
add lemon zest and bring to boil
very slowly start adding the mixture of flour and yolks, spoon by spoon
keep stirring until you get a homogenous structure (it should double the amount of the crème)
remove from the heat and let it cool down

Phase 3:

take another pot and pour oil
when the oil is hot, start frying bolas de Berlim
use low heat and fry bolas de Belem till they are golden
when ready, remove one by one from the pot and put on a baking paper to remove extra oil
let them cool down
cut them in half almost till the end but do not separate both halves
take a big table soup spoon or a pastry bag with crème and start filling bolas
sprinkle with sugar

Bom apetite!

Author: Beti – A passionate traveler and lover of Asian cuisine, especially Thai and Japanese dishes, Bernadeta brings her culinary and cultural experiences to life in her writing. Beyond her travels, she’s an avid technology enthusiast with a deep interest in data processing, merging her love for exploration with analytical insights.

Photographer: Adalbert – An aficionado of computers and photography, Adalbert captures the essence of diverse cuisines with a discerning eye. A connoisseur of rich flavors and particularly fond of meat-based dishes, he combines his technical skills with his passion for the culinary arts in every shot.

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