Recipes · Portuguese · Bakery
Bola de Berlim
One serving has 545 kcal and 11 g protein, and at least a fifth of a woman's daily need of selenium (56%), thiamin (47%), riboflavin (47%), choline (42%), folate (34%) and cobalamin (30%). Ready in 50 minutes.
- Preparation: 40 min
- Cooking: 10 min
- Makes: 1 serving (184 g)
- Difficulty: Hard
- Diets: Vegetarian
- Contains: alcohol, dairy, egg, gluten
Ingredients
- 45 g Flour, all-purpose
- 60 g Milk, whole
- 15 g Eggs, whole, raw
- 20 g Sugar
- 8 g Butter, unsalted
- 1 g Yeast, active dry
- 12 g Vegetable oil
- 15 g Egg yolks, raw
- 8 g Cornstarch
- 0.2 g Vanilla extract
Method
- Makes 1 doughnut.
- Warm a little of the milk and dissolve the yeast in it, then mix with the flour, remaining milk, egg, half the sugar and the melted butter into a soft dough; knead 8 minutes until smooth.
- Cover and let rise in a warm place for about 1 hour, until doubled.
- Shape into a ball and let rise a further 20 minutes on a floured tray.
- Heat the frying oil to 170 °C (340 °F) and fry the ball for 2-3 minutes a side until deep golden and cooked through; drain on paper towel and toss in the remaining sugar while warm.
- For the filling, whisk the egg yolks, cornstarch and vanilla with a splash of the reserved milk, then cook gently, stirring, until thick; cool slightly.
- Split the doughnut and fill generously with the custard, or pipe the custard in through a small hole in the side.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 545 kcal | 26% |
| Carbohydrates | 65.6 g | |
| Water | 79.6 mL | |
| Fiber | 1.6 g | 5% |
| Protein | 11.3 g | 24% |
| Tryptophan | 0.14 g | |
| Threonine | 0.42 g | |
| Isoleucine | 0.51 g | |
| Leucine | 0.91 g | |
| Lysine | 0.62 g | |
| Methionine | 0.25 g | |
| Cystine | 0.2 g | |
| Phenylalanine | 0.56 g | |
| Tyrosine | 0.43 g | |
| Valine | 0.61 g | |
| Histidine | 0.28 g | |
| Fat | 26.4 g | |
| Monounsaturated | 7.5 g | |
| Polyunsaturated | 8.3 g | |
| Docosahexaenoic Acid (DHA) | 0.03 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 7.2 g | |
| Saturated | 9 g | |
| Trans-Fats | 0.09 g | |
| Cholesterol | 242 mg | |
| Calcium | 105 mg | 10% |
| Copper | 0.11 mg | 12% |
| Iron | 2.9 mg | 16% |
| Magnesium | 19.4 mg | 6% |
| Manganese | 0.33 mg | 18% |
| Phosphorus | 197 mg | 28% |
| Potassium | 177 mg | 4% |
| Selenium | 31 µg | 56% |
| Sodium | 57.5 mg | |
| Zinc | 1.2 mg | 15% |
| Thiamin (vitamin B1) | 0.52 mg | 47% |
| Riboflavin (vitamin B2) | 0.52 mg | 47% |
| Niacin (vitamin B3) | 3.1 mg | 22% |
| Pantothenic acid (vitamin B5) | 1.2 mg | 25% |
| Pyridoxine (vitamin B6) | 0.13 mg | 10% |
| Folate (vitamin B9) | 138 µg | 34% |
| Cobalamin (vitamin B12) | 0.71 µg | 30% |
| Choline | 178 mg | 42% |
| Vitamin A | 163 µg | 23% |
| Vitamin C | 0 mg | 0% |
| Vitamin D (D2 + D3) | 75.6 IU | 13% |
| Vitamin E | 1.9 mg | 12% |
| Vitamin K | 23.1 µg | 26% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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