The Berlinesas
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3/5 |
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10 minutes |
4 |
This dessert originated in Germany but has become very popular in Argentina and across Latin America, thanks to German immigrants who introduced it throughout the region. In Argentina and Uruguay, it’s commonly known as bolas de fraile, and you'll find it in various versions filled with dulce de leche, quince jam, or custard. In Venezuela, it goes by the name bombas, typically filled with pastry cream and dusted with sugar.
INGREDIENTS
4 cups of white flour,
30 grams (2 packs) fresh yeast,
6 tablespoons butter,
2 eggs,
1 cup warm milk,
1/3 cup granulated sugar,
Icing sugar,
1/2 teaspoon salt
oil for frying, amount as necessary,
PREPARATION
- In a bowl, sift the flour with the salt. Incorporate side fresh yeast, sugar, eggs and soft butter. Go mixing with warm milk until blended and dough is smooth.
- Pay attention to the consistency of the dough as you are working it, if necessary ou can add more milk or more flour.
- Let the dough stand until it has risen enough. Once risen, go back to kneading the dough.
- Then make small dough balls and let the balls stand again for them to get bigger. Preferaby using a deep fryer, fry the dough balls in the hot oil. Place on paper towels to drain excess oil then sprinkle with icing sugar.
