Portuguese Doughnuts Recipe (Bola De Berlim)

These traditional Portuguese doughnuts referred to as bola de berlim are soft, fluffy, and filled with a sweet custard egg filling. This Portuguese doughnuts recipe (bola de berlim) is a personal favorite of mine. Portuguese donuts with custard filling are a staple in Portuguese, Brazilian and Azorean homes and bakeries, I’m sure you’re going to love them.

So soft and fluffy, this Portuguese donut recipe is easy to make. Bola de berlim are traditional doughnuts from Portugal that are filled with a sweet creamy custard filling then dusted with a sprinkle of icing sugar.

INGREDIENTS  FOR THE PORTUGUESE DOUGHNUT DOUGH

• 450 grams flour
• 220 grams milk
• 50 grams whole egg
• 60 grams sugar
• 16 grams fresh yeast or 8 grams dry yeast
• 6 grams salt
• 25 grams unsalted butter
• oil for frying
• icing sugar or cinnamon for dusting

INGREDIENTS FOR THE PORTUGUESE DOUGHNUT (BOLA DE BERLIM) CUSTARD FILLING

• 500 grams whole milk
• 100 grams whole eggs
• 100 grams sugar
• 50 grams cornstarch
• 2-3 pieces lemon peel

INSTRUCTIONS FOR THE PORTUGUESE CUSTARD FILLING

1. In a large bowl, add the cornstarch, sugar, 3 tablespoons of milk and whole eggs and mix together using a whisk.
2. Add the remaining milk and lemon peel into a pot and heat the milk on medium heat just until it begins to boil.
3. Remove the lemon peel and pour the hot milk into the cornstarch mixture and constantly stir until the mixture is homogenous.
4. Return this mixture back to the pot and cook on medium heat stirring until the custard begins to thicken.
5. Once custard has thicken, remove from the heat and transfer into a bowl and cover with plastic wrap and refrigerate.

INSTRUCTIONS FOR MIXING PORTUGUESE DONUT DOUGH

• Combine all the ingredients for the in a stand mixer with the hook attachment. If your using dry yeast, dissolve and activate it with some of the milk 5 minutes before mixing.
• Mix the dough on slow speed for about 3 minutes, then increase the speed to medium speed and mix for additional 4 minutes or until the dough is fully developed. The dough should be smooth with good extensibility.
• Tranfer the dough into a floured or lightly oiled bowl and cover with a plastic or cloth.
• Allow to ferment for about 60 minutes or until it has doubled in size.

INSTRUCTIONS FOR SHAPING, FRYING AND FILLING PORTUGUESE DOUGNUTS

• Flour a working surface with some flour. Tranfer the dough onto it and gently pat the dough and roll it out using a rolling pin about 1/2 inch in thickness.
• Using a 2 inch (5cm) round cookie cutter, cut out the donuts dough pieces and place onto 4-5 inch parchment paper squares, then transfer to a plate or tray.
• Cover the the pieces with plastic and allow to proof for about 30 minutes.
• Preheat your electric or stove top fryer, make sure to have at leat 2 1/2 to 3 inches high of oil. Ideal temperature to fry oil is 375°F (190°C).
• Once oil is hot and at temperature, place the fry the donuts, depending the size of your fryer, fry 1 or 2 at the same time. Each side should take about 1-2 minutes to cook. Once donuts are nice golden brown color remove them and place onto a plate lined with paper towels.
• If you want to coat the doughnuts in granular sugar, do it while the donuts are still hot, other allow them to cool before filling.
• To fill the Portuguese donuts, slice 3/4 through the middle of the bola de berlim and fill with a generous amount of custard filling.
• Dust with some icing sugar and cinnamon and serve.
• Enjoy!

Portuguese Donut With Custard (Bola De Berlim)

So soft and fluffy, this Portuguese donut recipe is easy to make. Bola de berlim are traditional doughnuts from Portugal that are filled with a sweet creamy custard filling then dusted with a sprinkle of icing sugar.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Rest and Final Proof 2 hours hrs

Total Time 2 hours hrs 50 minutes mins

Course Bread, Dessert, Snack

Cuisine Azorean, Brazilian, Portuguese

Servings 12 Donuts

Calories 200 kcal

Ingredients

  

• Doughnut Dough
• 450 grams flour
• 220 grams milk
• 50 grams whole egg
• 60 grams sugar
• 16 grams fresh yeast or 8 grams dry yeast
• 6 grams salt
• 25 grams unsalted butter
• oil for frying
• icing sugar or cinnamon for dusting
• Custard Filling
• 500 grams whole milk
• 100 grams whole eggs
• 100 grams sugar
• 50 grams cornstarch
• 2-3 pieces lemon peel

Instructions

 

• Donut Dough
• Combine all the ingredients for the in a stand mixer with the hook attachment. If your using dry yeast, dissolve and activate it with some of the milk 5 minutes before mixing.
• Mix the dough on slow speed for about 3 minutes, then increase the speed to medium speed and mix for additional 4 minutes or until the dough is fully developed. The dough should be smooth with good extensibility.
• Tranfer the dough into a floured or lightly oiled bowl and cover with a plastic or cloth.
• Allow to ferment for about 60 minutes or until it has doubled in size.
• Prepare the custard
• In a large bowl, add the cornstarch, sugar, 3 tablespoons of milk and whole eggs and mix together using a whisk.
• Add the remaining milk and lemon peel into a pot and heat the milk on medium heat just until it begins to boil.
• Remove the lemon peel and pour the hot milk into the cornstarch mixture and constantly stir until the mixture is homogenous.
• Return this mixture back to the pot and cook on medium heat stirring until the custard begins to thicken.
• Once custard has thicken, remove from the heat and transfer into a bowl and cover with plastic wrap and refrigerate.
• Make the Potuguese doughnuts
• Flour a working surface with some flour. Tranfer the dough onto it and gently pat the dough and roll it out using a rolling pin about 1/2 inch in thickness.
• Using a 2 inch (5cm) round cookie cutter, cut out the donuts dough pieces and place onto 4-5 inch parchment paper squares, then transfer to a plate or tray.
• Cover the the pieces with plastic and allow to proof for about 30 minutes.
• Preheat your electric or stove top fryer, make sure to have at leat 2 1/2 to 3 inches high of oil. Ideal temperature to fry oil is 375°F (190°C).
• Once oil is hot and at temperature, place the fry the donuts, depending the size of your fryer, fry 1 or 2 at the same time. Each side should take about 1-2 minutes to cook. Once donuts are nice golden brown color remove them and place onto a plate lined with paper towels.
• If you want to coat the doughnuts in granular sugar, do it while the donuts are still hot, other allow them to cool before filling.
• To fill the Portuguese donuts, slice 3/4 through the middle of the bola de berlim and fill with a generous amount of custard filling.
• Dust with some icing sugar and cinnamon and serve.
• Enjoy!

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