Bola de Berlim Portuguese Filled Donuts Recipe (Baked, High-Protein Version)
If you have ever walked along a Portuguese beach and heard the distant call of a vendor selling bolas de berlim, you already know the magic these golden, sugar-dusted, cream-filled donuts carry. Traditionally deep-fried and packed with rich egg yolk cream, they are a beloved Portuguese pastry that most health-conscious people enjoy only as an occasional treat. This recipe changes that. By baking the dough instead of frying it, swapping refined white flour for a blend of white spelt flour and oat flour, and filling each donut with a lightly sweetened Greek yogurt vanilla cream, you get to enjoy every single bite without the guilt spiral that usually follows.
The dough here is a lighter brioche-inspired base that uses a modest amount of honey instead of refined sugar, a touch of olive oil in place of excessive butter, and a lemon zest note that stays true to the traditional Portuguese flavour profile. Spelt flour brings a gentle nuttiness and is naturally easier to digest than standard white flour, while the oat flour addition bumps up the fibre content noticeably. The dough is soft, pillowy and rises beautifully, giving you that fluffy interior texture that makes a bola de berlim so satisfying to bite into. After baking, each donut gets a light dusting of coconut sugar rather than a heavy white sugar coating, which keeps that classic sparkle with a lower glycaemic impact.
The filling is where this recipe really pulls ahead on the nutrition front. Traditional creme de ovos is rich in egg yolks, sugar and butter. This version uses thick strained Greek yogurt blended with a small amount of raw honey, pure vanilla extract, and a light dusting of cornflour to help it hold its shape inside the donut. The result is a cream that is genuinely creamy, fragrant and slightly tangy in the best way, while delivering a solid hit of protein in every serving. Each donut comes in at roughly 210 calories with around 9 grams of protein, compared to the 350 to 400 calories and minimal protein you would find in a traditional version sold at a Portuguese pastelaria.
These baked bolas de berlim are a genuinely brilliant breakfast option on a slow weekend morning when you want something a little special without derailing your nutrition goals. They are also a wonderful way to introduce children to Portuguese food culture in a way that feels celebratory rather than heavy. Make the filling the night before, let the dough do its slow overnight rise in the fridge if you like, and your morning assembly becomes almost effortless. Serve them fresh, dust them generously with coconut sugar, and enjoy the little moment of Lisbon sunshine they bring to your kitchen table.
Ingredients
- 200 g white spelt flour (plus extra for dusting)
- 100 g oat flour (certified gluten-free if needed)
- 7 g fast-action dried yeast (one standard sachet)
- 1 tbsp raw honey (or maple syrup)
- 120 ml warm whole milk (around 38 degrees C, not hot)
- 2 large free-range eggs (room temperature)
- 2 tbsp extra virgin olive oil
- 1 tsp fine sea salt
- 1 tsp lemon zest (from one unwaxed lemon)
- 1 tsp pure vanilla extract (for the dough)
- 400 g full-fat plain Greek yogurt (strained overnight through a muslin cloth if possible)
- 2 tbsp raw honey (for the filling)
- 1.5 tsp pure vanilla extract (for the filling)
- 1 tbsp cornflour (helps the filling hold its shape)
- 2 tbsp coconut sugar (for dusting the finished donuts)
- 1 tbsp unsalted butter (softened, for enriching the dough)
Instructions
- 1
Start with the filling so it has time to chill. In a medium bowl, combine the strained Greek yogurt, 2 tablespoons of honey, 1.5 teaspoons of vanilla extract, and the cornflour. Whisk until completely smooth and silky. Taste and adjust sweetness if needed. Transfer to a piping bag or a zip-lock bag, seal it and refrigerate for at least one hour or overnight. The filling firms up as it chills, making piping much easier.
Straining the yogurt overnight in a fine mesh sieve lined with muslin removes excess whey and gives you a thicker, richer cream that closely mimics traditional pastry cream in texture.
- 2
In a small bowl or jug, combine the warm milk, honey and yeast. Stir gently and leave for 8 to 10 minutes until frothy and active. If it does not froth, your yeast may be old or the milk was too hot. Start again with fresh yeast.
- 3
In the bowl of a stand mixer fitted with a dough hook, combine the spelt flour, oat flour, salt and lemon zest. Add the eggs, olive oil, softened butter and vanilla extract, then pour in the activated yeast mixture. Mix on low speed for 2 minutes, then increase to medium and knead for 8 to 10 minutes until the dough is smooth, soft and slightly tacky but not sticky. It will pull away cleanly from the sides of the bowl.
Oat flour makes the dough slightly softer than an all-spelt version. Resist adding too much extra flour or the donuts will be dense rather than fluffy.
- 4
Shape the dough into a ball, place it in a lightly oiled bowl and cover with cling film or a damp tea towel. Leave to rise in a warm spot for 60 to 75 minutes until doubled in size. Alternatively, place it covered in the fridge overnight for a slow rise and improved flavour.
- 5
Once risen, tip the dough onto a lightly floured surface and gently knock it back. Divide it into 10 equal portions, each around 50 to 55 grams. Roll each piece into a smooth ball by cupping your hand over the dough and moving it in small circles on the work surface.
Use a digital scale to get evenly sized donuts so they bake at the same rate.
- 6
Line a large baking tray with parchment paper and space the dough balls well apart. Cover loosely with oiled cling film and leave to prove for a second time at room temperature for 30 to 40 minutes until noticeably puffed. Meanwhile, preheat your oven to 190 degrees C, fan 170 degrees C.
- 7
Bake the donuts for 12 to 14 minutes until golden on top and cooked through. They should sound hollow when tapped on the base. Remove from the oven and transfer to a wire rack. Allow to cool for at least 15 minutes before filling.
Do not overbake. A pale golden colour is ideal. Overbaking dries out the crumb and makes the texture tough.
- 8
Once the donuts are cooled but still slightly warm, use a serrated knife to cut each one almost in half horizontally, leaving a hinge on one side, just like a traditional bola de berlim. This exposes the interior and allows for a generous filling.
- 9
Take the chilled vanilla yogurt cream from the fridge. Snip the tip of the piping bag or zip-lock bag to create a medium opening. Pipe a generous amount of cream into each sliced donut, allowing it to be visible from the sides.
Piping the cream when it is cold and firm keeps it from seeping out immediately. If you make these ahead, keep filled donuts refrigerated and serve within a few hours.
- 10
Finish each bola de berlim with a light dusting of coconut sugar over the top surface. Serve immediately and enjoy the little taste of Portugal you have just created in your own kitchen.
Coconut sugar has a subtle caramel note that complements the lemon and vanilla beautifully. You can also mix the coconut sugar with a pinch of cinnamon for a warm spiced finish.
Nutrition per serving
210kcal
Calories
9g
Protein
28g
Carbs
6g
Fat
3g
Fibre
8g
Sugar
145mg
Sodium
Pro Tips
- ✓
Strain your Greek yogurt the night before. The thicker it is, the better your filling will hold its shape inside the donut.
- ✓
A slow overnight cold rise in the fridge develops more complex flavour in the dough and makes your morning easier.
- ✓
Use a digital kitchen scale rather than volume measurements for the dough. Bread baking rewards precision.
- ✓
Do not rush the second prove. Under-proved donuts bake up dense and bread-like rather than light and fluffy.
- ✓
Serve these fresh on the day of baking for the best texture. The dough softens slightly as it sits, which is still delicious but not at its peak.
Frequently Asked Questions
Variations
- •
Passion Fruit Cream Filling
Replace 3 tablespoons of the Greek yogurt in the filling with strained fresh passion fruit pulp. The tartness pairs beautifully with the honey and vanilla and gives a tropical Portuguese twist.
- •
Lemon Curd and Yogurt Filling
Swirl 3 tablespoons of good quality lemon curd into the yogurt cream before chilling. This gives a bright, citrus-forward filling that complements the lemon zest in the dough.
- •
Chocolate Hazelnut Filling
Blend 2 tablespoons of a natural chocolate hazelnut spread into the yogurt cream for a richer, dessert-style filling that still keeps the calorie count well below a traditionally fried version.
- •
Dairy-Free Version
Use a thick, strained coconut yogurt in place of Greek yogurt for the filling, and swap the whole milk in the dough for oat milk. The texture is slightly different but the flavour is genuinely lovely.
Substitutions
- •White spelt flour → Whole wheat pastry flour (Whole wheat pastry flour is finer than standard wholemeal and will give a slightly denser but still pleasant result with more fibre.)
- •Oat flour → Plain white flour (Using plain white flour in place of oat flour gives a more traditional donut texture but reduces the fibre content of the recipe.)
- •Raw honey → Maple syrup (Maple syrup works at a 1:1 ratio in both the dough and the filling. It adds a subtle warmth to the flavour.)
- •Full-fat Greek yogurt → Strained coconut yogurt (For a dairy-free filling. Choose the thickest coconut yogurt you can find and strain overnight for best results.)
- •Whole milk → Oat milk (Oat milk activates the yeast well and gives a mild flavour that works nicely in this dough. Use full-fat oat milk for the best result.)
🧊 Storage
Store unfilled baked donuts in an airtight container at room temperature for up to 2 days. Once filled, keep refrigerated in a covered container and consume within 24 hours for best texture and food safety. The yogurt cream filling must stay chilled at all times.
📅 Make Ahead
Prepare the Greek yogurt filling the night before and refrigerate in a sealed piping bag. The dough can also do its first rise overnight in the fridge. Remove the dough from the fridge 30 minutes before shaping to allow it to come back to room temperature before the second prove.
