WHAT ARE BERLIN (BERLINER) BALLS?
Berlin balls or berliner, whose recipe we discover today, are one of the most famous pastries in Chile.
The origin of the berliner is obviously German. These delicious filled donuts arrived in Chile following
German immigration to America. Berlin balls are also present in many Latin American countries.
Depending on the country where the German settlers settled, the berliner adopted a more or less similar
denomination.
In Germany the full name of this Austro-German donut is berliner pfannkuchen, which literally means
“Berlin pancake cake” but it is more commonly called “berliner”.
The Boule de Berlin is a traditional cake from Portugal similar to the German Berliner. Unlike this,
normally stuffed with red fruit jam (strawberry, raspberry, etc.), the Portuguese Berlin Ball is filled
with pastry cream, called yellow cream. The filling is placed in a round stroke, always remaining
visible.
I bet you know them! These are the famous donuts filled with jam that can be found in the squares in
summer for example… In fact, their real name is Boule de Berlin!
I tested this recipe, because Mardi Gras is coming up and it's an opportunity to treat yourself to the
recipes for carnival donuts! Admittedly, it's not very healthy, but summer is still a long way off .
Berlin balls (also called berliner pfannkuchen) are actually a brioche dough cooked in hot oil (fried).
Some make the Berlin balls in the oven, but the rendering is not as good. So I really advise you to stick
to the recipe for nice fluffy Berlin balls.
As for the brioche dough, the traditional recipe for Berlin balls is made with fresh yeast, which involves
8 essential steps: mix all the ingredients, incorporate the butter, knead again. Let the dough rise a first
time, deflate the dough (degas it), form balls, let rise a second time and cook in oil. All these steps must
be respected and not short-circuited to obtain beautiful donuts in a ball.
These Berlin donuts can be eaten plain, but also topped with jam (raspberry, apricots), applesauce,
Nutella (or better, a homemade version of the spread), etc. You can also make donuts by putting pastry
cream inside.
Finally, this easy bugnes recipe can also be made with the Thermomix with the same method as when
you make the brioches.
As usual, do not hesitate to ask me your questions in case of doubt!
Mass
The dough can even be simple to make, but it needs time to rise. This time makes the balls fluffier. For
example, in the coldest weather, the oven must be heated to 40º C, then the oven is turned off. Then,
place the dough (always covered) to rise inside the oven. The residual heat from the oven helps the
dough to inflate.
Pastry cream filling
The filling of the Berlin Balls is made with pastry cream. The balls are perfect and delicious with this
traditional option. If the pastry cream is made the day before, it will thicken and should be used
completely cold. However, you can always innovate and do something different…
other fillings
You can make a filling with a strawberry jam (or another to your liking). Choose a smooth candy
(ideally, without chunks) for easy filling. A candy with pieces can clog the tip of the pastry bag. You
can also use other options, jelly, nutella , among others if you like.
the frying
Berlin Balls will not get soggy if the oil is very hot.
The opening
Once you have the Berlin Balls ready, let them cool down. Then, with the help of kitchen scissors (or a
saw knife) make a cut, opening a “mouth” in the balls. So, make a big opening (as if you were going to
prepare a sandwich), but without letting go of the ends.
Afterwards, place the cream in a pastry bag with a smooth mouthpiece. Then, fill the balls. If you
prefer, add another filling to your liking.
Ingredients
For mass:
510 g of flour
110 g of butter
7 eggs
110 g of sugar
1 sachet of baker's yeast
Sugar qb to pass
55 ml of water
1 pinch of salt
Qb flour for dusting
qb oil for frying
For the egg cream:
7 gems
410 g of milk
155 g of sugar
55 g of cornflour
1 c. vanilla essence dessert
Preparation mode
— Start by placing all the ingredients listed next to you, available.
— First, prepare the cream in advance.
— Boil the milk with 100 g of the sugar and the vanilla essence.
— Afterwards, place the cornflour with the remaining sugar in a bowl.
— Then mix the ingredients.
— Then add the yolks and beat the ingredients well.
— Immediately, add the milk, pouring it in a stream, stirring constantly.
— Then transfer to the pan and bring to the boil, again, stirring until it thickens.
— Then remove, place in a bowl and let cool and place in the fridge.
— Afterwards, prepare the dough…
— Then, put the yeast with the warm water in a large bowl, stir well.
— Then add the butter and eggs.
— Immediately add the flour, sugar and salt.
— Afterwards, knead everything very well.
— Then, place the mixture in a bowl (previously sprinkled with flour).
— Then make a cross cut and cover with a damp cloth.
— Afterwards, let the dough rise until it has doubled its initial volume.
— Then divide the dough into 16 pieces.
— Then shape the pieces into a ball.
— Then place the balls on a tray (lined with a cloth sprinkled with flour).
— Then cover the tray with a damp cloth.
— Afterwards, let it rise for another 30 minutes.
— After this time, fry the balls in abundant oil.
— Afterwards, remove and drain, place on absorbent paper.
— Then dip the balls in sugar.
— Then cut the balls in half (with the help of scissors or knife).
— Afterwards, make the filling with the cold pastry cream (or other) cream.
- Enjoy it!