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Berlinas Filled with Custard

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These Berlinas Filled with Custard are soft, pillowy doughnuts fried to golden perfection and filled with rich, silky vanilla custard. Inspired by classic German-style doughnuts, they’re a bakery-worthy treat that’s perfect for breakfast, dessert, or a sweet snack. Whether you roll them in sugar or dust them with powdered sugar, these homemade Berlinas deliver irresistible flavor and texture in every bite. A must-try for doughnut lovers!

Ingredients

For the Dough:

  • 3 cups all-purpose flour

  • 2¼ tsp (1 packet) active dry yeast

  • ½ cup warm milk (110°F / 45°C)

  • ¼ cup granulated sugar

  • ¼ cup unsalted butter, melted

  • 2 large eggs

  • ½ tsp salt

  • ½ tsp vanilla extract

  • Oil for frying (vegetable, sunflower, or canola)

For the Custard Filling:

  • 2 cups whole milk

  • ½ cup granulated sugar

  • 4 egg yolks

  • 3 tbsp cornstarch

  • 1 tsp vanilla extract

  • 1 tbsp unsalted butter

For Coating:

  • Granulated sugar or powdered sugar, for rolling

Instructions

Make the Dough:

  • Activate Yeast: Mix warm milk with sugar and yeast in a bowl. Let it sit for 5–10 minutes until foamy.

  • Mix Dough: In a large bowl, combine flour and salt. Add the yeast mixture, melted butter, eggs, and vanilla. Mix into a soft dough.

  • Knead: Knead for 8–10 minutes until smooth and elastic. Use a stand mixer with dough hook if preferred.

  • First Rise: Place dough in a greased bowl, cover, and let rise for about 1.5 hours or until doubled.

2. Make the Custard:

  • Heat Milk: In a saucepan, heat milk until it steams (do not boil).

  • Whisk Yolks: In a bowl, whisk yolks, sugar, and cornstarch until smooth.

  • Temper and Thicken: Slowly pour hot milk into yolk mixture while whisking. Return all to saucepan and cook over medium heat, stirring until thickened. Stir in vanilla and butter.

  • Chill: Transfer to a bowl, cover with plastic wrap (touching surface), and refrigerate.

3. Shape and Fry Berlinas:

  • Shape: Punch down risen dough and divide into 12 equal portions. Shape into smooth balls.

  • Second Rise: Place on floured surface, cover, and let rise 30–45 minutes until puffy.

  • Fry: Heat oil to 340–350°F (170–180°C). Fry 2–3 at a time for 2–3 minutes per side until golden. Drain on paper towels.

4. Fill and Finish:

  • Fill: Use a piping bag with small tip to fill each doughnut with custard.

  • Coat: Roll in granulated sugar or dust with powdered sugar.

5. Serve:

  • Serve warm or at room temperature. Best enjoyed fresh!

Notes

  • Make Ahead: Dough can be made the night before and refrigerated. Let it come to room temperature before shaping and frying.

  • Storage: Store unfilled or filled Berlinas in an airtight container at room temp for up to 2 days. Reheat briefly before serving.

  • Freeze: You can freeze unfilled, cooled Berlinas. Thaw and reheat before filling.

Find it online: https://avarecipe.com/berlinas-filled-with-custard/