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Filled doughnuts with pastry cream (Portuguese Bolas de Berlim)
Discover how to make fluffy Portuguese-style doughnuts, inspired by the famous Bolas de Berlim, filled with a silky vanilla pastry cream. The recipe uses a stand mixer to simplify kneading, but remains accessible to home cooks. Ideal for a snack or dessert, it yields 8 generously filled doughnuts.
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Cost Breakdown
Critical Success Points
- • Incorporate the butter piece by piece
- • First rise for 1 h in a warm place
- • Second rise for 1 h
- • Infuse the milk with vanilla for 1 h
- • Cook the pastry cream without lumps
- • Maintain the oil at 180 °C for frying
- • Fill the doughnuts only after they have cooled
Safety Warnings
- • Hot oil can splatter, handle with care
- • Use kitchen gloves when handling the fryer
- • Never leave the oil unattended
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