Homemade Bolas de Berlim

Ingredients

• 180 ml lukewarm milk (Used to dissolve the baker's yeast.)
• 8 g baker's yeast (Baker's yeast, dissolved in the milk.)
• 550 g plain wheat flour
• 60 g sugar (Regular sugar.)
• fine salt (A pinch, approximately 1 coffee spoon.)
• 8 g vanilla sugar (One sachet.)
• 3 eggs
• 100 g unsalted butter (At room temperature and very soft.)
• oil for frying (Enough to fry the bolas; the quantity was not specified.)
• sugar for coating (Enough to coat the hot bolas all over.)
• prepared filling (The filling is prepared separately; its type and quantity were not provided in the source.)

Steps

1. 1

   Put the baker's yeast into the lukewarm milk and stir to dissolve it. Set the mixture aside to rest for one minute.

2. 2

   In a large bowl, add the plain flour, sugar, fine salt, and vanilla sugar. Briefly mix the dry ingredients.

3. 3

   Add the three eggs, then pour in the milk with the dissolved yeast.

4. 4

   Initially mix the dough with a spoon. Once it is partially combined, add the unsalted butter at room temperature and very soft.

5. 5

   When you can no longer work the dough with the spoon, knead it with your hands, including on the work surface, until smooth and no longer sticky.

6. 6

   Place the dough in a clean, dry bowl, cover it with cling film, and leave it to rest for about 1 to 1.5 hours, until doubled in size.

7. 7

   After the first rise, lightly flour the work surface and knead the dough once more.

8. 8

   Cut the dough in half with a knife and divide it into individual portions, approximately the size of the palm of your hand.

9. 9

   Shape each portion into a ball and place the balls on a sheet of parchment paper.

10. 10

    Cover the balls with cling film and leave them to rest again for about 45 minutes.

11. 11

    Heat the frying oil. Once hot, reduce the heat to level 5.

12. 12

    Place one ball in the hot oil and fry it for approximately 1 minute on each side.

13. 13

    After one minute, turn the ball over and fry the other side until golden.

14. 14

    Remove the ball from the oil and place it on a plate lined with paper towels to absorb the excess oil. Repeat with the remaining balls.

15. 15

    While they are still hot, roll the balls in the sugar, coating them all over.

16. 16

    Fill the balls with the prepared filling. The source does not specify how to open them or the type of filling.

17. 17

    Serve and enjoy the filled Bolas de Berlim.

Notes

The source does not provide the quantity or type of filling, the amount of oil, the exact number of balls, or the specific technique for inserting the filling. The total time includes both rises and is approximate.

Nutrition per serving

• dessert
• sweet
• fried
• Portuguese cuisine
• yeast dough
• filled
• vegetarian