Baking
Berlines (Chilean Filled Doughnuts)
Fluffy fried dough filled with dulce de leche or pastry cream.
Vegetarian
Ingredients
- 500 g flour
- 250 ml warm milk
- 10 g dry yeast
- 70 g sugar
- 60 g softened butter
- 2 eggs
- A pinch of salt
- Oil for frying
- 400 g dulce de leche for filling
- Powdered sugar for decoration
Step-by-step
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- Put the warm milk, yeast and a tablespoon of sugar in the mixing bowl and mix 1 min/37°C/speed 2.
- Add the flour, the rest of the sugar, the eggs, butter and salt.
- Knead 4 min/closed lid/dough mode until a soft dough forms.
- Let rise covered 1 hour until doubled in size.
- Roll out the dough to 1 cm and cut circles; let them rise 30 min on the counter.
- Fry in oil at 170°C on both sides until golden; drain on paper.
- Fill each berlín with dulce de leche using a piping bag and dust with powdered sugar.
Tips
- Control the oil temperature so they don't stay raw inside.
- You can also fill them with pastry cream.
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