Quick Recipe Version (TL;DR)
Quick Ingredients
- 500 g all-purpose flour
- 60 g granulated sugar
- 9 g fine sea salt
- 7 g instant yeast
- 240 ml warm whole milk (about 43°C)
- 2 large eggs (room temp)
- 75 g unsalted butter (softened)
- 2 tsp vanilla extract, 1 tsp lemon zest
- 1.5 L neutral oil (frying)
- 200 g superfine sugar (coating)
- Filling Option A: 500 g dulce de leche repostero
- Filling Option B (pastelera): 500 ml milk, 100 g sugar, 40 g cornstarch, 4 egg yolks, 30 g butter, 2 tsp vanilla, lemon zest strip, pinch salt
Do This
- 1. Mix warm milk, yeast, sugar; add flour, salt, eggs, vanilla, lemon zest; knead in butter until smooth and elastic.
- 2. First rise until doubled, 60 to 90 minutes.
- 3. Optional: Cook pastelera (pastry cream), chill 1 hour.
- 4. Divide into 16 (55 to 60 g), shape tight balls; proof on parchment 45 to 60 minutes.
- 5. Heat oil to 170 to 175°C. Fry 3 to 4 at a time, 1.5 to 2 minutes per side.
- 6. Drain briefly, toss warm in sugar.
- 7. Split or pierce; pipe with dulce de leche or pastelera. Serve slightly warm.
Why You’ll Love This Recipe
- Pillowy, enriched doughnuts with a bronzed crust and sparkling sugar coating.
- Two classic fillings: thick dulce de leche or silky vanilla pastelera.
- Clear, home-cook friendly steps that deliver bakery-quality results.
- Great make-ahead options for the filling and dough.
Grocery List
- Produce: 1 lemon (for zest)
- Dairy: Whole milk, unsalted butter, large eggs
- Pantry: All-purpose flour, granulated sugar, superfine sugar, instant yeast, fine sea salt, vanilla extract, cornstarch, neutral oil for frying, dulce de leche
Full Ingredients
For the Dough
- 240 ml whole milk, warmed to about 43°C (110°F)
- 7 g instant yeast (2 1/4 tsp)
- 60 g granulated sugar (1/3 cup)
- 500 g all-purpose flour (about 4 cups), plus extra for shaping
- 9 g fine sea salt (1 1/2 tsp)
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 tsp finely grated lemon zest
- 75 g unsalted butter (5 tbsp), very soft
For Frying and Finishing
- 1.5 liters neutral oil (sunflower, canola, or peanut)
- 200 g superfine sugar (about 1 cup) for coating
Filling Option A: Dulce de Leche
- 500 g dulce de leche repostero (about 2 cups), at room temperature
Filling Option B: Pastry Cream (Crema Pastelera)
- 500 ml whole milk (2 cups)
- 1 strip lemon zest (optional, 5 to 7 cm)
- 100 g granulated sugar (1/2 cup)
- 40 g cornstarch (5 tbsp, leveled)
- 4 large egg yolks
- Pinch of fine sea salt
- 2 tsp vanilla extract (or 1/2 vanilla bean, seeds scraped)
- 30 g unsalted butter (2 tbsp)
Step-by-Step Instructions
Step 1: Make the enriched dough
In the bowl of a stand mixer, whisk the warm milk, yeast, and sugar together. Let sit 5 minutes until slightly foamy (instant yeast may not foam much; that is fine). Add the flour, salt, eggs, vanilla, and lemon zest. Mix with the dough hook on low until a shaggy dough forms, 2 minutes. With the mixer running, add the softened butter in small pieces. Increase to medium-low and knead until smooth, elastic, and slightly tacky, 8 to 10 minutes. The dough should clean the bowl and stretch to a thin windowpane without tearing.
Step 2: First rise
Scrape the dough into a lightly greased bowl, cover, and let rise in a warm, draft-free spot until doubled in size, 60 to 90 minutes. Ideal dough temperature is 24 to 26°C (75 to 79°F).
Step 3: Cook the pastelera (if using) and chill
In a medium saucepan, heat the milk with the lemon zest until steaming. In a bowl, whisk sugar, cornstarch, egg yolks, and a pinch of salt until smooth. Slowly whisk in the hot milk to temper. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick bubbles pop and the cream is glossy and very thick, 1 to 2 minutes. Off heat, whisk in butter and vanilla. Strain into a shallow dish, press plastic wrap directly on the surface, and chill until cold and firm, at least 1 hour.
Step 4: Divide and pre-shape
Turn the risen dough onto a lightly floured surface and gently deflate. Divide into 16 equal pieces (55 to 60 g each). Cup your hand and roll each piece against the counter to create smooth, tight balls. Place each ball seam-side down on a small square of parchment.
Step 5: Proof until puffy
Cover loosely and proof until noticeably puffy and delicate, 45 to 60 minutes. When gently pressed, the dough should slowly spring back and leave a light indentation.
Step 6: Heat the oil and set up your station
Pour 5 cm (2 inches) of oil into a deep, wide pot. Heat to 170 to 175°C (340 to 350°F). Set a wire rack over a tray for draining and place the bowl of superfine sugar nearby for coating. Keep a spider or slotted spoon ready.
Step 7: Fry to deep golden
Working in batches of 3 to 4, slide the dough balls into the oil, parchment and all, then lift the parchment out with tongs. Fry 1.5 to 2 minutes per side until richly golden with a pale ring around the middle. Maintain temperature between 170 and 175°C. Transfer to the rack for 1 to 2 minutes, then roll in sugar while still warm so it adheres well.
Step 8: Fill generously and serve
For classic berlinesas, pierce the side with a small knife or Bismarck tip and pipe in about 30 to 40 g of dulce de leche or pastelera per doughnut. Alternatively, split the top with a serrated knife and spoon in the filling for a lavish look. Serve slightly warm or at room temperature the same day.
Pro Tips
- Weigh ingredients for consistent results; this enriched dough is soft but should not require extra flour.
- Keep oil at 170 to 175°C; too cool equals greasy doughnuts, too hot browns before the center cooks.
- Proof by feel, not just time. The finger dent test ensures a tender, airy crumb.
- Use parchment squares to move dough balls cleanly into the oil without degassing.
- If your dulce de leche is very runny, beat in 1 to 2 tbsp soft butter per cup to stabilize for piping.
Variations
- Jam-filled: Swap in thick raspberry or plum jam for a Berliner-style take.
- Chocolate pastelera: Whisk 60 g finely chopped dark chocolate into the hot pastry cream until smooth.
- Cinnamon sugar: Toss the warm berlinesas in 200 g sugar mixed with 1 tsp ground cinnamon.
Storage & Make-Ahead
Best the day they are fried. Keep filled berlinesas at cool room temperature for up to 6 hours. For longer storage, leave unfilled: cool completely, then store airtight up to 24 hours and refresh 5 minutes at 150°C (300°F). Unfilled doughnuts freeze well for up to 1 month; thaw at room temperature and refresh as above, then fill. The pastry cream can be made 2 days ahead and kept refrigerated; whisk briefly before piping. For an overnight dough, complete Step 1, then refrigerate the covered dough 8 to 12 hours; proceed with shaping and proofing the next day.
Nutrition (per serving)
Approximate per filled berlinesa with dulce de leche: 350 calories; 15 g fat; 49 g carbohydrates; 6 g protein; 19 g sugars; 200 mg sodium. Values will vary based on oil absorption and filling amount.
