When I was growing up in Portugal, one of my earliest and most fondest memories, are of the times we would go to the local bakery for a coffee and a cake. Usually, it would be on Saturday afternoons, and it was called "Lanche", which is not lunch or dinner, but more of a snack in between the two big meals.
The adults would have a coffee and I would eagerly await my glass of chilled coca cola with a slice of lemon and tons of ice, and along with it, one of these Bolas.
Sometimes, we would have them while at the beach, the vendor would come around yelling out "Bolasssss de Berlim", and we would buy one and enjoy it right there on the beach towel, our fingers full of beach sand and our mouths covered in sugar.
There are memories that stay with you forever, and these are certainly some of those.
I had not made these before because I always felt that they would probably take up too much time, or maybe I thought they would be difficult to make.
But recently, I got a huge craving for these and decided that it was now or never, and goodness, am I glad I gave in.
Not only are they easy to make, but even the egg custard creme inside was a pinch to make as well. If you're wondering what it is, that is good ol Creme Pasteleiro, or Creme Patisserie.
I do hope you give these a try, they are amazingly delicious and your family will love them for sure.
Bolas de Berlim
325 grams all purpose flour
25 grams butter
25 grams sugar
Pinch of salt
100 ml water
1 packet dry yeast
Sugar for rolling
In a stand mixer, add all the ingredients, and beat well for 8 minutes. Check the dough, if it is too dry add a little bit of water a time until you achieve a smooth elastic dough. If it's too wet, add a little bit of flour at a time.
Pull the dough out and then measure out 50 gram dough balls. I have a kitchen scale that works with both grams and ounces.
You should get about 12 or so pieces of dough.
Roll each into a ball and place on a lightly greased baking sheet. Cover with a clean towel and let rise until triple in size.
Fry at a temperature of around 300 F, until gold brown, flipping over to ensure that both sides are nice and golden.
Transfer to a paper lined dish to remove excess oil. Quickly roll in sugar to coat and set aside.
You can fill these with either jam, vanilla cream or creme patisserie.
To fill, make a 45 degree cut just above the middle of each donut ball,making sure not to slice all the way through, and fill. You can also cut them straight down the middle as well, again making sure not to cut all the way through.