Portuguese Doughnut (Bola de Berlim)

Ingredients

• 4 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 1/4 teaspoons active dry yeast
• 1 teaspoon salt
• 1 teaspoon lemon zest, grated
• 3/4 cup whole milk, warmed
• 3 eggs
• 1/4 cup unsalted butter, softened
• 6 cups vegetable oil, for frying
• 2 cups pastry cream
• 1/2 cup granulated sugar, for coating

Method

1. 1

   In a large bowl or stand mixer, whisk together the flour, sugar, yeast, salt, and lemon zest.

2. 2

   Add the warm milk, eggs, and softened butter to the dry ingredients and mix until a dough forms.

3. 3

   Knead the dough on medium speed or by hand until smooth, soft, and elastic.

   10:00 · Knead dough
4. 4

   Cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled in size.

5. 5

   Punch down the dough and divide into 12 equal portions. Shape each portion into a smooth, tight ball.

6. 6

   Place the dough balls on a parchment-lined tray, spaced apart, cover loosely, and let rise again until puffy.

7. 7

   Heat the vegetable oil in a deep pot or Dutch oven to 350°F.

8. 8

   Fry the dough balls in batches of 3 to 4, turning occasionally, until deep golden brown on all sides.

   4:00 · Fry doughnuts
9. 9

   Remove the doughnuts with a slotted spoon and drain briefly on paper towels while still warm.

10. 10

    While still warm, roll each doughnut in the granulated sugar to coat evenly on all sides.

11. 11

    Let the doughnuts cool slightly, about 10 minutes, before filling.

12. 12

    Using a sharp knife, slice each doughnut horizontally about three-quarters of the way through to create a pocket.

13. 13

    Spoon or pipe about 2 to 3 tablespoons of pastry cream into the center of each doughnut.

14. 14

    Serve the doughnuts the same day, with the custard filling visible at the split.