The Berliner Bol, known in some places simply as a Berliner or in Belgium as a “Boule de Berlin,” is a beloved pastry that finds a special place in the hearts of many, including here at Breaking Bread in Pokhara, Nepal. This delightful treat, a sweet, yeast-leavened dough fried to golden perfection and traditionally filled with jam, embodies a fusion of culinary traditions that resonate well with my Belgian heritage and the adventurous spirit of Nepali cuisine.

Berliner Bol: A Sweet Encounter

Ingredients:

• Dough: The base is a rich, sweet dough made from flour, sugar, yeast, milk, butter, and eggs, creating a soft and tender texture.
• Filling: While apricot or raspberry jam is traditional, I like to experiment with local Nepali fruits, such as mango, rhododendron, or even a spiced apple chutney, to give it a unique twist.
• Coating: After frying, the Berliners are often dusted with powdered sugar or sometimes dipped in a thin sugar glaze.

Preparation:

1. Making the Dough: Mix the flour, sugar, yeast, milk, melted butter, and eggs into a soft, sticky dough. Knead until smooth and elastic, then let it rise until doubled in size.
2. Shaping: Once risen, the dough is divided into small balls, which are then allowed to rise again until puffy and soft.
3. Frying: The dough balls are fried in hot oil until they are evenly golden brown on all sides. It’s crucial to maintain the right oil temperature to ensure they cook through without absorbing too much oil.
4. Filling: After cooling slightly, a pastry bag is used to inject each Berliner with the chosen filling, creating a surprise burst of flavor in the center.
5. Finishing Touches: Finally, a dusting of powdered sugar or a light glaze adds the perfect sweet finish.

Serving:

At Breaking Bread, the Berliner Bol is a treat that we love to serve as a special delight, reminding both locals and visitors of the joys of simple, comforting sweets. It’s perfect with a morning coffee, as an afternoon snack, or even as a sweet conclusion to a meal.

Embracing Local Flavors:

Incorporating Nepali fruits into the filling of the Berliners is my way of celebrating the incredible diversity of local produce while staying true to the pastry’s European roots. It’s an expression of my journey from Belgium to Nepal and my desire to create a culinary bridge between these two rich cultures.

Conclusion:

In Pokhara, at Breaking Bread, every Berliner Bol we serve is a testament to the beauty of culinary fusion, the joy of exploration, and the universal language of food that brings people together. Whether you’re craving the comfort of familiar flavors or the excitement of something new, our Berliner Bollen are here to offer a taste of shared traditions and new discoveries.