Bolas de Berlim are Portugal’s answer to the doughnut. Inspired by the German Berliner but bigger, lighter and more generously filled, they are sold in every bakery and café and, most memorably, carried in trays along the beaches all summer long.

The classic filling is a rich egg custard, and the outside gets a generous coat of sugar while they are still warm. Soft, fluffy and hard to resist, they make a perfectly acceptable breakfast too.

They are easier to make at home than you might think. The keys are a well-risen yeast dough and frying oil at the right temperature. Grab your apron and let’s get frying!

Bolas de Berlim Recipe

What you need

Ingredients

For the dough:
2 cups all-purpose flour
2 tablespoons granulated sugar
3 tablespoons vegetable oil
⅓ cup whole milk, warm
1 egg
A pinch of salt
0.9 oz (25 g) fresh yeast, or 3½ teaspoons active dry yeast
For the custard filling:
⅔ cup water
Sugar, to taste
1 strip of lemon peel
1 cinnamon stick
Cornstarch or potato starch, to thicken
For frying and coating:
Plenty of oil for deep-frying
Powdered sugar

Cook along

Instructions

In a large bowl, mix the warm milk with the yeast and a teaspoon of the sugar. Let it rest for about 7 minutes, until bubbles form.
Add the flour, remaining sugar, oil, egg and salt, and knead until the dough is smooth and elastic. Cover with a damp cloth and let it rise in a warm place for about an hour, until doubled in size.
Meanwhile, make the filling: boil the water with the sugar, lemon peel and cinnamon stick for a few minutes. Dissolve the starch in a spoonful of cold water, stir it in, and keep stirring until thickened. Remove from the heat and let it cool.
Divide the dough into equal pieces and shape them into balls. Set them on a floured cloth, cover with a damp cloth, and let them rise for another 30 minutes.
Fry the balls in plenty of oil that is hot but not smoking (325°F to 350°F), turning them halfway through, until golden on both sides.
Drain on paper towels and roll them in sugar while still warm.
Cut each ball almost in half with scissors, leaving the halves attached, and pipe in the custard with a pastry bag.