Widely popular in Chile, Berliners arrived with German immigrants to the south of Chile around the 1900s. They are still a popular snack bought after school or at the office on the way home.
Berliners are a pastry that is typically round or spherical, with a sweet filling in the center. The dough is made from yeast, flour, milk, eggs, and sugar and is deep-fried until golden brown. After frying, the pastry is filled.
Berliners are similar to other filled pastries, such as jelly doughnuts, but they lack the hole in the center since you cut the Berliner to fill it.
They are not difficult to make, but you must time and properly organize yourself like any yeast recipe. This recipe is abundant enough for a family gathering. I highly recommend them. They are spectacularly fresh.
Berliner’s Pastries are traditionally filled with Pastry cream in Chile. Other options include jams, Nutella, or Dulce de Leche.
Remember to make the pastry cream the day before. It needs to be very cold and hard.
What can I do to avoid so much foam when frying the Berliners?
The foam can be for two reasons: too hot oil, ideally use a thermometer in the oil, it must be at 350F, or there is a lot of residual flour. Shake them before. Also, the wider the pan or pot, the less foam.
Can Berliners be baked?
Yes, but they don’t look or taste like classic Berliners.
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Berliners Chilean Recipe
A delicious fried pastry filled with pastry cream.
- Total Time: 1 hour, 20 minutes
- Yield: 30
Ingredients
- 1 cup of warm milk
- 4 cups (460 grams) all-purpose flour
- 21/4 teaspoons or 7 grams of instant yeast
- 1 tablespoon sugar
- 3 tablespoons butter
- 2 eggs
- oil or butter for frying
- pastry cream, dulce de leche, jelly, jam or Nutella to stuff
Instructions
- Dissolve yeast in warm milk with sugar, let stand 10 minutes, you should see some bubbles, so you know the yeast is alive.
- In a large bowl with a mixer, beat butter until creamy, add eggs, and beat until well blended. Add the flour and beat on low speed while also incorporating the milk with the yeast. You will get a very soft dough.
- Cover with a cloth and leave in a warm place to rise for 1 hour. It should double in size.
- With floured hands, remove dough from the bowl to a well-floured board. Flattened gently with your hands and roll the dough until it is about 8 mm thick.
- Cut with a round cutter. I use one of 6 cm in diameter well-floured. They mustn’t stick.
- Let it rise in a warm place for 1 hour.
- In the meantime, heat the oil to 350F or 180C.
- Fry about 4-6 at a time, about 2 minutes per side, until golden, turning with a stick.
- Remove with a slotted spoon to a plate lined with paper towels to absorb excess oil.
- Cut a hole with a knife and fill it with pastry cream. For this, it is easiest to place the pastry cream into a pastry bag with a round tip and bury the tip in the middle of Berliner and fill.
- Sprinkle with powdered sugar and serve.
Notes
Recipe adapted from Cooking Popular Mariana Bravo Walker.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Sweets
- Method: Fried
- Cuisine: Chilean
Nutrition
- Serving Size: 1
- Calories: 293
- Sugar: 8.5 g
- Sodium: 37.9 mg
- Fat: 21.3 g
- Saturated Fat: 4.5 g
- Carbohydrates: 22 g
- Fiber: 0.8 g
- Protein: 3.8 g
- Cholesterol: 32.4 mg
Hola Pilar solo para felicitarte En todos mis años he leído muchas recetas Pero con sorpresa muy agradable tu receta es clarísima detallada increíblemente fácil de seguir I conseguir los resultados deseado Bravo !! Y muchas gracias desde aquí en Florida !!!
Gracias Nena. Me alegra que te haya gustado. Gracias por comentar.
Thank you for the recipe
You are welcome. Let me know if you have any questions.
Están equivocados con el tiempo , arriba dice 1 hora con 20 minutos , pero siguiendo la receta en realidad son 2 hora y 20 minutos ( leo que se deja dos veces que suba)
Miss Pilar, my tio Carlos era berlinero fino en Chile, pero los del eran mas redondos y la crema era mas amarillita tal vez tenia mas yema de huevo. Por casualidad tendria una receta para hacer una crema asi como quera un poquito mas concentrada. Yo vivo en Kerrville Texas, y boy a visitar a my mami en California y me gustaria tratar de hacerlos con ella. Muchas gracias Maria
La crema ultra amarilla puede ser por los pigmentos de la vainilla y depende cual uses. Yo sigo esta receta y queda muy bien https://www.enmicocinahoy.cl/crema-pastelera-pastry-cream/
Estoy segura que los de tu tío eran más redondos, eso es práctica y yo no tengo mucha aún.
Abrazos y gracias por comentar.
I’m original from Chile,South America. I have wonderful memories when Petronila Saez our Home Assistent for many years at my parents home she always prepared and especially at winter time. When you come back from the school you enjoy. with a cup of tea or chocolate. And I completed agree,at Chile from North to South. East to West many families we have a touch of European decendent. And we have at the table always something 50% European 50% Chilean delicous pantries, just fresh from the oven.
Wonderful memories!!! Welcome to the blog.
May I ask you, where your family its original from? My father’s company was very well know from North to South. East to West at Chile, South America. Unfortunate our Lord called him very young man. His name Jorge Inostroza. ( Just in case due I married here at U.S.A. For advise of my GodMother in my. Weeding. Miss Lisa Madigan General Attorney in Law at IL State. I adopted his last name. Who at the moment we married was The Embassor of Peru. At Oklahoma State Univerdity. Have a nice, sweet weekend. GBY!
MATILDA CABRERA
RELATIONSHIP BANKER
MIDAMERICAN BANK
Hi Matilda,
My family was from Rancagua (60 miles south from Santiago), my grandfather had a blue-collar job his whole life, his 4 kids went to college, my mother is an optometrist. And all the grandchildren are college educated too. Our family name is Silva. My mother divorce went I was 3 and I grew up without a father. Your life sounds interesting. I’m sorry your Dad died young. Thanks for reading my blog.