🍩 Berlines
Berlines are Chilean doughnuts: soft, fried rounds of yeast dough, rolled in sugar and usually filled with a sweet cream such as manjar (dulce de leche) or custard. They are best eaten warm, when the dough is fluffy and the sugar still clings. They are the typical treat of beach holidays and street vendors.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g plain flour
- 7 g dry yeast
- 60 g sugar, plus extra for rolling
- 250 ml warm milk
- 2 eggs
- 50 g butter, melted
- A pinch of salt
- Oil for deep frying
- 200 g manjar (dulce de leche) or pastry cream for filling
Method
- Mix the flour, yeast, sugar and salt; add the milk, eggs and butter and knead for 10 minutes into a smooth dough.
- Cover and let it rise for 1 hour until doubled.
- Roll out to 1.5 cm thickness and cut into 8 rounds; rest 30 minutes.
- Fry in oil at about 170 °C for 2 minutes per side until golden.
- Drain on paper and roll in sugar while still warm.
- Fill with manjar or pastry cream using a piping bag.
How to make it lighter
- Make them smaller: one small berlín is plenty and halves the calories of a large one.
- Drain well on paper; oil absorbed at the surface adds many calories.
- Fill with a thin layer of manjar or use fruit instead of cream to cut sugar.
History
The name comes from the German-style Berliner doughnut, which became part of Chilean baking. In Chile berlines are famous as a summer treat sold on beaches, carried in baskets by vendors calling out as they walk. They are also found in bakeries all year round, filled with manjar or pastry cream.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Berlines and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v15. How we count →