Brazilian recipe
Classic Golden Fried Dough Puffs (Bolinho de chuva)
A traditional Brazilian teatime favorite: light, fluffy, golden-brown dough puffs. Simple to prepare with staple ingredients for a comforting snack.
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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 deep-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 deep-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
You can find all these ingredients in supermarkets across Botswana, typically in the baking and dry goods aisles. Use local sunflower or vegetable oil suitable for deep-frying. For best results, use standard high-protein all-purpose flour and fresh eggs from the dairy section.
Preparation method
- Crack the 2 eggs into a large mixing bowl.
- Whisk in the 1/2 cup of sugar and the 1 cup of milk.
- Beat the mixture well with a balloon whisk or fork until thoroughly combined.
- Gradually add the 2 1/2 cups of all-purpose flour, stirring constantly to incorporate and prevent lumps from forming.
- The batter should be creamy and slightly thick, falling slowly from the spoon when lifted.
- Fold in the tablespoon of baking powder, stirring gently just until it is fully incorporated into the batter.
- Take care not to overmix the batter at this stage.
- In a deep-sided saucepan, heat a generous amount of vegetable oil over medium heat.
- Ensure there is enough oil so that the puffs can float freely while frying.
- Bring the oil to approximately 180°C.
- Perform a test by dropping a small dollop of batter into the hot oil.
- If it bubbles and rises to the surface steadily, the oil is at the ideal frying temperature.
- Use two tablespoons to shape small, round portions of the batter.
- Carefully drop the batter portions into the hot oil, frying only a few at a time to maintain the oil temperature and ensure even browning.
- Fry the puffs until they are golden brown on all sides.
- Turn them during the process if needed to achieve an even, uniform color.
- Remove the fried puffs using a slotted spoon and place them on paper towels to drain excess oil.
- In a shallow plate, combine the 1 cup of sugar with the 1 teaspoon of ground cinnamon.
- Toss the warm puffs in the cinnamon-sugar mixture until evenly coated.
- Serve immediately while still fresh and warm.
Observations
Bolinho de chuva are a cherished staple in Brazilian households, loved for their rustic charm and heart-warming simplicity. They are the perfect accompaniment to a hot cup of tea or fresh coffee, evoking a sense of nostalgia with every bite.
This recipe is ideal for kitchen novices, requiring only basic pantry staples and a straightforward preparation process. The resulting puffs are perfectly crisp on the outside while remaining airy and tender within, finished with a classic dusting of cinnamon sugar.
This recipe is ideal for kitchen novices, requiring only basic pantry staples and a straightforward preparation process. The resulting puffs are perfectly crisp on the outside while remaining airy and tender within, finished with a classic dusting of cinnamon sugar.
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