Berlinas Filled with Custard

Why You’ll Love This Recipe

I absolutely love making Berlinas filled with custard because they’re the ultimate indulgent treat—soft, pillowy doughnuts with a creamy, rich vanilla custard inside. These golden-fried delights are inspired by classic German-style doughnuts and are perfect for breakfast, dessert, or a sweet snack. The contrast between the fluffy dough and the smooth, velvety custard makes each bite incredibly satisfying. Whether I dust them with powdered sugar or roll them in granulated sugar, these Berlinas always feel special and taste like something straight from a bakery.

Ingredients

For the Dough:

• 3 cups all-purpose flour

• 1 packet (2 1/4 tsp) active dry yeast

• 1/2 cup warm milk (about 110°F / 45°C)

• 1/4 cup granulated sugar

• 1/4 cup unsalted butter, melted

• 2 large eggs

• 1/2 teaspoon salt

• 1/2 teaspoon vanilla extract

• Oil for frying (vegetable or sunflower)

For the Custard Filling:

• 2 cups whole milk

• 1/2 cup granulated sugar

• 4 egg yolks

• 3 tablespoons cornstarch

• 1 teaspoon vanilla extract

• 1 tablespoon unsalted butter

For Coating:

• Powdered sugar or granulated sugar, for rolling

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Dough:

1. Activate the Yeast: In a small bowl, mix the warm milk with the sugar and yeast. Let it sit for 5–10 minutes until it becomes foamy.

2. Mix the Dough: In a large bowl, combine the flour and salt. Add the yeast mixture, melted butter, eggs, and vanilla. Mix until a dough forms.

3. Knead the Dough: Knead the dough on a floured surface for about 8–10 minutes, or until smooth and elastic. You can also use a stand mixer with a dough hook.

4. First Rise: Place the dough in a greased bowl, cover, and let rise in a warm place for about 1.5 hours or until doubled in size.

Make the Custard:

5. Heat the Milk: In a saucepan, heat the milk until it begins to steam (don’t let it boil).

6. Whisk the Yolks and Sugar: In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.

7. Temper the Mixture: Slowly pour a bit of the hot milk into the yolk mixture while whisking constantly to temper. Then, pour everything back into the saucepan.

8. Cook the Custard: Cook over medium heat, stirring constantly, until the mixture thickens (about 3–5 minutes). Remove from heat and stir in vanilla and butter.

9. Chill: Transfer the custard to a bowl, cover with plastic wrap (touching the surface), and refrigerate until ready to use.

Shape and Fry the Berlinas:

10. Divide the Dough: After the dough has risen, punch it down and divide it into 12 equal pieces. Shape each piece into a smooth ball.

11. Second Rise: Place the dough balls on a floured surface, cover with a towel, and let them rise for another 30–45 minutes until puffy.

12. Heat the Oil: In a deep pot, heat oil to 340–350°F (170–180°C). Fry 2–3 doughnuts at a time, about 2–3 minutes per side, until golden brown.

13. Drain: Remove the doughnuts with a slotted spoon and let them drain on paper towels.

Fill and Finish:

14. Fill the Berlinas: Once slightly cooled, use a piping bag fitted with a small tip to inject the custard into each doughnut from the side.

15. Coat: Roll the berlinas in granulated sugar or dust with powdered sugar for a classic finish.

Serve:

16. Enjoy: Serve warm or at room temperature. These are best enjoyed fresh, but still delicious the next day.

Servings and Timing

This recipe makes about 12 berlinas. Prep time is about 30 minutes, rising time is 2 hours, and frying/filling time is about 30 minutes. Total time: approximately 3 hours.

Variations

If I want to try something different, I sometimes flavor the custard with lemon zest or almond extract. You can also fill the berlinas with jam, chocolate cream, or hazelnut spread for a twist. A cinnamon sugar coating adds a nice touch of spice too.

Storage/Reheating

Store any leftover berlinas in an airtight container at room temperature for up to 2 days. For best results, don’t refrigerate. You can reheat them briefly in the microwave (10–15 seconds), but they’re best enjoyed fresh.

FAQs

Can I bake the berlinas instead of frying?

Yes, but the texture will be more like a soft bun than a doughnut. Bake at 350°F (175°C) for 15–18 minutes, then fill and sugar them.

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and let it rise slowly in the fridge. Let it come to room temperature before shaping and frying.

Can I freeze unfilled berlinas?

Yes! Freeze them after frying and cooling. When ready to use, thaw, reheat slightly, and then fill with custard.

What’s the best oil for frying?

Neutral oils like vegetable, sunflower, or canola oil work best for frying since they don’t add unwanted flavors.

How do I keep the doughnuts from absorbing too much oil?

Make sure the oil is at the right temperature (340–350°F / 170–180°C). Too cool and they absorb oil; too hot and they burn outside before cooking inside.

Conclusion

Berlinas Filled with Custard are a heavenly treat—soft, golden doughnuts with a creamy, luxurious filling that’s pure comfort in every bite. They’re perfect for celebrations, weekend baking, or whenever you want to spoil yourself and others with something sweet. Once you make them, I promise they’ll become one of your favorite indulgent recipes!

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