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So soft and fluffy, this bola de berlim traditional Portuguese donuts filled with custard filling is easy to make and guaranteed to put a smile on everyone’s face.

Bola de berlim is a popular traditional Portuguese doughnut that can be found in every Portuguese, Brazilian, and Azorean bakery, Bolas de berlim are very similar to German Berliner donuts. German Berliner donuts are filled with a fruit jam and dusted with powdered sugar.

I recall smelling these sweet fluffy fried donuts as I was commuting to work on foot, I had to pass by a Portuguese bakery every morning at 7 am, can you imagine that, and was always incised and lured by the smell of these donuts as they were being freshly prepared…so, of course, you would catch me walking out with my mouth stuffed with this delicious custard-filled Portuguese donuts.

The Classic Portuguese egg custard that fills the core of these donut balls is sweet, smooth with a creamy texture. Bakeries typically serve these Portuguese doughnuts dusted with a sprinkle of icing sugar and a dash of cinnamon.

If you are not comfortable working with yeast doughs, don’t worry, this Portuguese bola de berlim donut recipe is super easy with my step-by-step instructions. You Got This!

Ready to make these bola de berlim traditional Portuguese donuts filled with custard? Let’s do this!

Ingredients For Portuguese Bola De Berlim Dough 

• 500 grams flour (4 cups)
• 8 grams salt ( 1 1/4 teaspoon)
• 15 grams sugar (1 tablespoon)
• 240 grams milk (1 cup)
• 9 grams dry yeast ( 3 teaspoon)
• 60 grams unsalted butter (4 tablespoons)
• 50 grams whole egg ( 1 large egg)
• 60 grams icing sugar for dusting (1/2 cup) optional
• 30 grams cinnamon powder for sprinkling (1/4 cup)

Ingredients For Portuguese Donuts Custard Filling

• 500 grams whole milk ( 2 cups plus 1 tablespoon)
• 50 grams cornstarch (3 1//2 tablespoons)
• 100 grams granulated sugar (1/2 cup)
• 100 grams whole eggs (2 large eggs)
• 4 pieces lemon rind ( 1/2 lemon)

How To Make Portuguese Custard Filling For Donuts?

1. In a large bowl, combine the cornstarch, sugar, 2 tablespoons of milk and whole eggs and using a whisk mix together.
2. Add the rest of the milk and lemon rind into a medium size pot and heat the milk on medium high just until it boils.
3. Remove the lemon rind and slowly pour the hot milk in a steady stream onto the cornstarch mixture stirring vicoroulsy until the mixture is well combine.
4. Return the pot with the mixture back to the stove and cook on medium heat stirring until the custard thickens.
5. Transfer the custard into a bowl and cover with cling wrap and refrigerate.

How To Make Portuguese Bola De Berlim Donuts?

• Dissolve the dry yeast in some of the milk and let stand to activate for 10 minutes.
• Make The Dough – Add the milk, activated yeast, salt, sugar, butter, eggs and flour into a mixing bowl and attach the hook.
• Mix on low speed for 5 minutes then increase the speed to medium and continue mixing for 3 minutes or until the donut dough is smooth and elastic.
• If your going to mix the dough by hand, first add the flour in a large bowl and create a well in the center, then add the rest of the ingredients into the well and begin to combine the ingredients and knead the dough until it is smooth, about 10-15 minutes.
• Tranfer the bola de berlim dough into a floured or lighly greased bowl and cover with cling wrap or a cloth. Allow the dough to bulk ferment for 90 minutes.
• When doughnut dough is ready, transfer onto a floured working surface, make sure to flour a large area as you will be stretching the dough.
• Pat down the dough to slightly degas it. Using a rolling pin, roll the dough to about 1/2 inch thick.
• Cut some parchment paper into 4 inch squares, about 12 pieces and set aside. You will use this to place the cut out shaped dough pieces.
• With a 2 or 3 inch round cookie cutter, cut of discs of doughnut dough and place onto squared parachment paper.
• Cover the shaped donuts with a plastic cover or cloth and allow to proof for about 40-50 minutes. The donuts will almost double in volume.
• When you noticed the dough is almost proofed, fill your deep fryer with the oil heat until oil is hot. Once oil is hot reduce the heat to medium high. The perfect ideal oil temperature for frying doughnuts is 375°F (190°C).
• Depending on the size of your deep fryer, I recomment you fry one donut at a time for about 1-2 minutes each side or until you see a light golden color.
• Transfer the fried donuts on a plate lined with paper towel and allow it to absorb some of the oil.
• If you want to coat your donuts with granulated sugar, its best to do right after you remove them from the fryer.
• Fill the Portuguese donuts – To fill the bolas de berlim, slice across the center of the donut almost to the back and fill with the Portuguese egg custard, then dust the top with icing sugar and sprinkle with some cinnamon.
• Serve and Enjoy!

Bola De Berlim Traditional Portuguese Donuts

Bola de berlim is a popular traditional Portuguese doughnut that can be found in every Portuguese, Brazilian, and Azorean bakery, Bolas de berlim are very similar to German Berliner donuts. German Berliner donuts are filled with a fruit jam and dusted with powdered sugar.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Dough Resting and Final Proof 2 hours hrs 30 minutes mins

Total Time 3 hours hrs 30 minutes mins

Course Dessert, Snack

Cuisine Azorean, Brazilian, Portuguese

Servings 12 pieces

Calories 180 kcal

Ingredients

  

• PORTUGUESE BOLA DE BERLIM DOUGH
• 500 grams flour 4 cups
• 8 grams salts 1 1/4 teaspoon
• 15 grams sugar 1 tablespoon
• 240 grams milk 1 cup
• 9 grams dry yeast 3 teaspoon
• 60 grams unsalted butter 4 tablespoons
• 50 grams whole egg 1 large egg
• 700 grams oil for frying 3 cups
• 60 grams icing sugar for dusting 1/2 cup optional
• 30 grams cinnamon powder for sprinkling 1/4 cup
• PORTUGUESE DONUTS CUSTARD FILLING
• 500 grams whole milk 2 cups plus 1 tablespoon
• 50 grams cornstarch 3 1//2 tablespoons
• 100 grams granulated sugar 1/2 cup
• 100 grams whole eggs 2 large eggs
• 4 pieces lemon rind 1/2 lemon

Instructions

 

• PORTUGUESE CUSTARD FILLING FOR DONUTS
• In a large bowl, combine the cornstarch, sugar, 2 tablespoons of milk and whole eggs and using a whisk mix together.
• Add the rest of the milk and lemon rind into a medium size pot and heat the milk on medium high just until it boils.
• Remove the lemon rind and slowly pour the hot milk in a steady stream onto the cornstarch mixture stirring vicoroulsy until the mixture is well combine.
• Return the pot with the mixture back to the stove and cook on medium heat stirring until the custard thickens.
• Transfer the custard into a bowl and cover with cling wrap and refrigerate.
• PORTUGUESE BOLA DE BERLIM DONUTS
• Dissolve the dry yeast in some of the milk and let stand to activate for 10 minutes.
• Make The Dough – Add the milk, activated yeast, salt, sugar, butter, eggs and flour into a mixing bowl and attach the hook.
• Mix on low speed for 5 minutes then increase the speed to medium and continue mixing for 3 minutes or until the donut dough is smooth and elastic.
• If your going to mix the dough by hand, first add the flour in a large bowl and create a well in the center, then add the rest of the ingredients into the well and begin to combine the ingredients and knead the dough until it is smooth, about 10-15 minutes.
• Tranfer the bola de berlim dough into a floured or lighly greased bowl and cover with cling wrap or a cloth. Allow the dough to bulk ferment for 90 minutes.
• When doughnut dough is ready, transfer onto a floured working surface, make sure to flour a large area as you will be stretching the dough.
• Pat down the dough to slightly degas it. Using a rolling pin, roll the dough to about 1/2 inch thick.
• Cut some parchment paper into 4 inch squares, about 12 pieces and set aside. You will use this to place the cut out shaped dough pieces.
• With a 2 or 3 inch round cookie cutter, cut of discs of doughnut dough and place onto squared parachment paper.
• Cover the shaped donuts with a plastic cover or cloth and allow to proof for about 40-50 minutes. The donuts will almost double in volume.
• When you noticed the dough is almost proofed, fill your deep fryer with the oil heat until oil is hot. Once oil is hot reduce the heat to medium high. The perfect ideal oil temperature for frying doughnuts is 375°F (190°C).
• Depending on the size of your deep fryer, I recomment you fry one donut at a time for about 1-2 minutes each side or until you see a light golden color.
• Transfer the fried donuts on a plate lined with paper towel and allow it to absorb some of the oil.
• If you want to coat your donuts with granulated sugar, its best to do right after you remove them from the fryer.
• Fill the Portuguese donuts – To fill the bolas de berlim, slice across the center of the donut almost to the back and fill with the Portuguese egg custard, then dust the top with icing sugar and sprinkle with some cinnamon.
• Serve and Enjoy!

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