Balls of Berlin, Berlin, bombolini, dsitintos bolinha ... are names for this sweet donut filled with cream, jam or chocolate Ingredients: For the dough 100 g starter teaspoons dry yeast harina3 instantanea100 tibiaPara ml water 400 g mass fuerza1 flour teaspoon of sugar sal50 g ml arranque150 mass of naranjamedia huevosralladura leche2 sheath vainilla60 g of butter (or margarine) suaveaceite neutral for frying (sunflower, for example) and chocolate custard filling Preparation: In a bowl, mix the flour with dry yeast and water until a smooth dough.
Cover with plastic wrap and cover with plastic wrap and let it ferment until it doubles in volume Mix the flour with salt and sugar, is a volcano and pump.The added mass, milk, orange peel, scrape the vanilla seeds and eggs. Hasa mixes get a sticky mess. Flour is added in small amounts as often as necessary to obtain a dough easy to work.
When the dough is loose, add the butter and knead on a floured surface for about 10 minutes. The dough is soft, but it does not stick, and is then allowed to stand in a bowl, cover with plastic wrap, until doubled in volume on a lightly floured surface to knead lightly turns to degas. Then exgtiende until a 1 cm thick.
With a glass, cut circles of about 5 cm in diameter, are placed in a tray and let stand for 20 minutes cuboertos with a tea towel in a frying pan heat the oil to fry the discs. Al contacot hot oil will swell and turn into a ball. When golden brown on both sides, are left on kitchen paper Pata final finish, filled with pastry cream, jam or chocolate cream, with the help of a bottle of cooking, and before submitting sprinkled with icing sugar 
Cover with plastic wrap and cover with plastic wrap and let it ferment until it doubles in volume Mix the flour with salt and sugar, is a volcano and pump.The added mass, milk, orange peel, scrape the vanilla seeds and eggs. Hasa mixes get a sticky mess. Flour is added in small amounts as often as necessary to obtain a dough easy to work.
When the dough is loose, add the butter and knead on a floured surface for about 10 minutes. The dough is soft, but it does not stick, and is then allowed to stand in a bowl, cover with plastic wrap, until doubled in volume on a lightly floured surface to knead lightly turns to degas. Then exgtiende until a 1 cm thick.
With a glass, cut circles of about 5 cm in diameter, are placed in a tray and let stand for 20 minutes cuboertos with a tea towel in a frying pan heat the oil to fry the discs. Al contacot hot oil will swell and turn into a ball. When golden brown on both sides, are left on kitchen paper Pata final finish, filled with pastry cream, jam or chocolate cream, with the help of a bottle of cooking, and before submitting sprinkled with icing sugar
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