Brazilian recipe
Classic Homemade Bolinho de Chuva (Bolinho de chuva e)
A beloved Brazilian comfort food, these golden, fluffy fried dough drops are perfect for an afternoon treat. Quick to prepare and wonderfully simple.
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Ingredients
2 large eggs
1 teaspoon ground cinnamon (for dusting)
1/2 cup granulated sugar
1 cup granulated sugar (for dusting)
Vegetable oil for frying (approx. 500 ml to 1 liter)
1 cup whole milk
1 tablespoon baking powder
2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon (for dusting)
1/2 cup granulated sugar
1 cup granulated sugar (for dusting)
Vegetable oil for frying (approx. 500 ml to 1 liter)
1 cup whole milk
1 tablespoon baking powder
2 1/2 cups all-purpose flour
Where to find ingredients
Find staples like flour, sugar, eggs, and milk at local grocery stores or food markets in the baking and dairy aisles. Vegetable oil can be found in the cooking oils section. If you are unable to find specific items, generic all-purpose flour and standard granulated sugar work perfectly as direct equivalents.
Preparation method
- Crack the 2 eggs into a large mixing bowl.
- Add the 1/2 cup of sugar and the 1 cup of milk to the eggs.
- Whisk the mixture thoroughly using a balloon whisk or fork until completely smooth and combined.
- Gradually fold in the 2 1/2 cups of all-purpose flour, stirring constantly to ensure a smooth batter without lumps.
- The consistency should be creamy and slightly thick, falling slowly from your spoon.
- Gently fold in the 1 tablespoon of baking powder, stirring only until just incorporated.
- Be careful not to overmix the batter.
- Pour a generous amount of vegetable oil into a deep-sided pot or Dutch oven over medium heat.
- Ensure there is enough oil so that the dough can float freely while frying.
- Heat the oil until it reaches approximately 180°C (350°F).
- To test if the oil is ready, drop a small bit of batter into the hot oil.
- The oil is at the correct temperature if the batter bubbles and rises to the surface steadily.
- Use two spoons to carefully shape small portions of the batter into round dumplings.
- Gently drop the portions into the hot oil, frying only a few at a time to keep the oil temperature steady and ensure even browning.
- Fry the dumplings until they are golden brown on all sides.
- Rotate them during the frying process if needed to achieve a uniform color.
- Remove the bolinhos using a slotted spoon and place them on paper towels to drain excess oil.
- In a shallow bowl, mix the 1 cup of sugar with the 1 teaspoon of ground cinnamon.
- Roll the warm bolinhos in the cinnamon-sugar mixture until well coated.
- Serve immediately while still warm and enjoy.
Observations
Bolinhos de chuva are an iconic Brazilian staple, cherished for their straightforward charm and soul-warming flavor. They are the quintessential companion to a freshly brewed cup of coffee or tea, offering a nostalgic, home-cooked feel to any afternoon break.
This recipe is ideal for anyone new to the kitchen, relying on pantry staples and a hassle-free method. The end result is a batch of perfectly fried treats—crispy and golden on the outside, tender and light on the inside, finished with a classic dusting of cinnamon and sugar that never goes out of style.
This recipe is ideal for anyone new to the kitchen, relying on pantry staples and a hassle-free method. The end result is a batch of perfectly fried treats—crispy and golden on the outside, tender and light on the inside, finished with a classic dusting of cinnamon and sugar that never goes out of style.
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