Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Bola de Berlim became part of Portuguese pastry tradition and a symbol of summer, beaches and neighbourhood pastry-shop displays.
The leavened fried dough should be soft inside and golden outside, with a creamy filling in the centre.
As with many Portuguese recipes, there are variations by region, family and cook — with cream, egg-yolk filling or even chocolate filling.
Ingredients
- 500 g flour
- 25 g fresh yeast
- 100 ml warm milk
- 3 eggs
- 80 g sugar
- 80 g butter
- 1 pinch of salt
- Oil for frying
- Sugar for dusting
- 300 ml pastry cream
Method
- Dissolve the yeast in the warm milk with a spoonful of sugar and leave to activate for a few minutes.
- Mix flour, eggs, sugar, salt and the sponge; knead until the dough is smooth.
- Incorporate the room-temperature butter and keep kneading until elastic.
- Leave to rise until doubled in volume, covered, in a warm place.
- Divide into balls, prove again and fry in hot oil, turning until golden.
- Drain on absorbent paper and dust with sugar.
- Split sideways and fill generously with pastry cream.
- Serve still warm or at room temperature.
Tips from Empório Portugal
- Oil temperature must stay steady — too fierce a heat browns the outside and leaves the inside undercooked.
- Fill only after slight cooling to avoid melting the cream.
- They are best eaten the same day for the ideal texture.
Possible replacements in Brazil
- Ready-made pastry cream works for a quick home version.
- An egg-yolk filling can replace the cream in traditional versions.
Pairing
Coffee with milk or a galão. Ideal without alcohol.
Regional and family variations can alter ingredients, quantities and preparation.
Empório Portugal's recipes have cultural and gastronomic purposes. Adjust ingredients according to dietary restrictions, allergies and professional guidelines.
This recipe is part of the editorial curation of Empório Portugal, developed from the Portuguese culinary tradition. Like any traditional recipe, it can vary depending on the region, the family and the cook.
Send it to the Empório Portugal community. The recipes received are analyzed before any publication.
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