Forget pasteis de nata, Bola de Berlim is the new Portuguese dessert to try

If you believed that pasteis de nata were the sole notable Portuguese dessert, prepare to be impressed by the Bola de Berlim, a treat that has been gaining popularity.

Portugal's culinary specialities are filled with unexpected twists. While pastel de nata Are undoubtedly some of the most iconic treats across European nations; however, another dessert is starting to make waves: Bola de Berlim. This pastry, filled generously with egg custard, serves as a beloved beachside snack in Portugal and has emerged as a true icon of Portuguese cuisine. Below, we explore the history and recipe behind this delightful confection.

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The unexpected beginnings of Bola de Berlim

Bola de Berlim originated in Germany, where it is called Berliner (a shortened version of Berliner Pfannkuchen). This sweet treat arrived in Portugal during the Second World War when numerous German-Jewish families sought refuge there. Among these immigrants were some who started producing and vending various traditional German confections, such as the renowned 'Berlin balls.'

Over the years, this pastry was adapted to fit local tastes and has since grown into a sensation all across Portugal. But unlike its jam-filled German cousin, the Bola de Berlim is renowned for its irresistible egg custard, known as ' doce de ovos .' This creamy, sweet filling gives it the unique flavour that makes it such a success. In addition, its round shape and practical nature made it a popular street food item especially on the beaches. From Lisbon to the Algarve , it has become nearly impossible to imagine a bright day without savoring a warm Bola de Berlin.

Today, you can find it all along Portugal’s coastal areas. It is especially beloved at the shores of Carcavelos and Caparica, where visitors often succumb to this delectable delight priced between €1.50 and €2. Many bakeries have started offering versions filled with chocolate, coconut, or pistachio creams, catering to various preferences.

Berlinetta, the must-visit spot for enjoying Bolas de Berlim.

If you want to savor authentic Bolas de Berlim in a remarkable setting, head over to Berlineta. Established in 2014 at Caparica beach, this mobile pastry haven has become a beloved fixture in Portugal due to its creative offerings. Since then, Berlineta has grown significantly, deploying food trucks across the nation and launching a fixed location in Alfama—a historic district of Lisbon—in 2017.

At Berlineta, Bolas de Berlim are undergoing a transformation with numerous innovative versions just as astounding and delightful. Although the classic filling of egg custard continues to be a timeless favorite, the shop presents fresh creations too. The offerings include vibrant and flavorful dough crafted from ingredients like beetroot, spinach, or grains, alongside an array of fillings such as caramel cream, wild berries, or Kinder Bueno flavoring. At Berlineta, there’s a culinary adventure awaiting every visitor!

To ensure you have the chance to enjoy your favorite flavors, Berlineta has established an online ordering system through their website. Every pastry is priced at €1.90, ensuring this treat remains both budget-friendly and irresistibly tempting. Don’t miss out on trying them!

The classic recipe for Bola de Berlim remains unchanged.

If you want to create your own Berliner doughnuts at home, here’s a classic recipe guaranteed to satisfy even the most discerning taste buds.

Ingredients

For the batter:

• 600 g all-purpose flour,
• 150 ml semi-skimmed milk,
• 100 g margarine,
• 100 g sugar,
• 30 g fresh yeast,
• 4 eggs,
• 1/2 tbsp table salt.

For the egg custard:

• 500 ml semi-skimmed milk,
• 125 g sugar,
• 75 g all-purpose flour,
• 4 egg yolks,
• 1/2 liter of vegetable oil for frying,
• 1 teaspoon of lemon zest.

Preparation

• Pass the flour through a sieve into a big bowl.
• Make a well in the middle and pour in the warm milk, the sugar, and the yeast. Mix well.
• Add the eggs, margarine and salt. Knead until you have a smooth dough.
• Spread the dough on a surface dusted with flour and allow it to expand beneath plastic wrap until it has doubled in volume.
• Split into 15 pieces of approximately equal size and allow them to rise once more.
• In a separate bowl, combine the cream ingredients by whisking together the sugar, flour, and egg yolks using some cold milk.
• Boil the remaining milk along with the lemon zest until it comes to a boil, then incorporate it into the earlier mixture.
• Heat up the mixture until it becomes thicker, then remove it from heat to let it chill.
• Deep-fry the dough balls in hot oil until golden brown, flip them over, and place them on paper towels to drain excess oil.
• Divide into two parts and then add the egg cream inside.
• Put aside and dust with sugar. Time to dive in now.