Portuguese Custard Donuts – Bolas de Berlim
Embark on a delightful journey to Portugal with our "Portuguese Custard Donuts" – Bolas de Berlim. These pillowy, golden donuts are generously filled with a velvety custard that oozes with every bite. A light dusting of powdered sugar adds a touch of sweetness to this heavenly dessert, making it a true celebration of Portuguese pastry craftsmanship.
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 active dry yeast (packet)
- 1 cup warm milk
- 2 eggs
- 1/4 cup unsalted butter (softened)
- 2 cups whole milk
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 4 egg yolks
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting)
- 1. Prepare Donut Dough:
In a bowl, dissolve yeast in warm milk. Add sugar, eggs, butter, salt, and flour. Knead until a smooth dough forms. Let it rise until doubled in size.
- 2. Make Custard Filling:
In a saucepan, heat milk until simmering. In a bowl, whisk sugar, cornstarch, and egg yolks. Slowly add hot milk, whisking continuously. Return to the saucepan, cook until thickened, and stir in vanilla. Cool.
- 3. Shape and Fill Donuts:
Roll out dough and cut into rounds. Allow rounds to rise. Fry until golden. Inject custard into each donut using a piping bag.
- 4. Dust with Powdered Sugar:
Generously dust the custard-filled donuts with powdered sugar.
- 5. Serve and Enjoy:
Serve the Bolas de Berlim warm and enjoy the heavenly combination of golden dough and luscious custard.