Brazilian recipe
Classic Homemade Bolinho de Chuva (Bolinho de chuva e)
A nostalgic Brazilian favourite, these golden, fluffy drop doughnuts are light, sweet and perfect for your afternoon tea. Simple to prepare from scratch.
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Ingredients
2 large eggs
1 teaspoon ground cinnamon (for coating)
1/2 cup white sugar
1 cup white sugar (for coating)
Vegetable oil for deep frying (approx. 500ml to 1L)
1 cup full-cream milk
1 tablespoon baking powder
2 1/2 cups plain flour
1 teaspoon ground cinnamon (for coating)
1/2 cup white sugar
1 cup white sugar (for coating)
Vegetable oil for deep frying (approx. 500ml to 1L)
1 cup full-cream milk
1 tablespoon baking powder
2 1/2 cups plain flour
Where to find ingredients
Find large eggs, full-cream milk, and plain flour in the dairy and baking aisles of major supermarkets like Woolworths or Coles. Use a standard vegetable or canola oil found in the oils section. Cinnamon and white sugar are readily available in the baking spice section.
Preparation method
- Crack the 2 eggs into a large mixing bowl.
- Add the 1/2 cup of sugar and the 1 cup of milk.
- Whisk thoroughly using a balloon whisk or fork until the mixture is smooth and well combined.
- Gradually add the 2 1/2 cups of plain flour, whisking continuously to ensure the batter is smooth and free of any lumps.
- The consistency should be thick and creamy, falling slowly from the spoon.
- Gently fold in the 1 tablespoon of baking powder, stirring only until just incorporated.
- Take care not to overmix the batter.
- Fill a deep saucepan with enough vegetable oil for deep frying over medium heat.
- Ensure there is enough oil so that the dumplings can be fully submerged.
- Heat the oil until it reaches approximately 180°C.
- To test the temperature, drop a tiny spoonful of batter into the hot oil.
- If it sizzles and rises slowly to the surface, the oil is at the ideal frying temperature.
- Use two tablespoons to shape small portions of the batter into rounded dumplings.
- Carefully drop the batter into the hot oil, frying only a few at a time to maintain the oil temperature and ensure even browning.
- Fry the dumplings until they are evenly golden brown on all sides.
- Flip them during the cooking process if necessary to achieve a uniform colour.
- Remove the fried dumplings with a slotted spoon and drain them on paper towels to remove any excess oil.
- In a shallow bowl, mix the 1 cup of sugar with the 1 teaspoon of ground cinnamon.
- While the bolinhos are still warm, toss them gently in the cinnamon sugar mixture until well coated.
- Serve immediately and enjoy while fresh.
Observations
Bolinho de chuva—literally translating to 'raindrop fritters'—is a cherished staple of Brazilian home cooking, beloved for its comforting texture and simple, pantry-friendly ingredients. These delightful morsels are the quintessential accompaniment to a freshly brewed coffee or a hot pot of tea, instantly adding a touch of rustic charm to your afternoon break.
This recipe is incredibly beginner-friendly, requiring no complex techniques, just staple kitchen ingredients and a straightforward method. You will end up with perfectly golden-brown, airy bites that feature a delicate, sweet cinnamon dusting, guaranteed to be a crowd-pleaser for all ages.
This recipe is incredibly beginner-friendly, requiring no complex techniques, just staple kitchen ingredients and a straightforward method. You will end up with perfectly golden-brown, airy bites that feature a delicate, sweet cinnamon dusting, guaranteed to be a crowd-pleaser for all ages.
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