Brazilian recipe
Classic Cinnamon Sugar Doughnut Drops (Bolinho de chuva)
A beloved Brazilian comfort food, these golden, fluffy, and sweet doughnut drops are a quintessential afternoon tea-time treat. Easy to prepare with pantry staples.
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Ingredients
2 large eggs
1 tsp 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 L)
1 cup whole milk
1 tbsp baking powder
2 1/2 cups all-purpose flour
1 tsp 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 L)
1 cup whole milk
1 tbsp baking powder
2 1/2 cups all-purpose flour
Where to find ingredients
Find these ingredients at any major local grocery store. Use a neutral vegetable oil with a high smoke point, such as canola or sunflower oil, for the best frying results. If you cannot find a specific type of flour, standard all-purpose flour works perfectly for the ideal texture.
Preparation method
- In a large mixing bowl, crack the 2 eggs.
- Add the 1/2 cup of sugar and the 1 cup of milk.
- Whisk the mixture thoroughly using a balloon whisk or a fork until fully combined and homogeneous.
- Gradually incorporate the 2 1/2 cups of flour, stirring continuously to ensure a smooth batter and prevent any lumps from forming.
- The consistency should be creamy and slightly thick, falling slowly and steadily from the spoon.
- Gently fold in the 1 tablespoon of baking powder, stirring just enough to ensure it is evenly distributed.
- Avoid overmixing the batter at this stage.
- In a deep-sided pot or Dutch oven, heat a generous amount of vegetable oil over medium heat.
- The oil depth should be sufficient for the dough drops to float freely while frying.
- Heat the oil until it reaches approximately 180°C (350°F).
- To test the temperature, drop a tiny piece of batter into the hot oil.
- If the batter bubbles and rises to the surface steadily, the oil is at the correct temperature.
- Use two spoons to shape small, rounded portions of the batter.
- Carefully drop the portions into the hot oil, frying only a few at a time to maintain the oil temperature and ensure even browning.
- Fry the drops until they reach a deep golden-brown color on all sides.
- Turn them over during frying, if necessary, to achieve uniform color.
- Remove the fried drops using a slotted spoon and transfer them to a plate lined with paper towels to absorb excess oil.
- In a shallow dish, combine the 1 cup of sugar with the 1 teaspoon of ground cinnamon.
- Roll the warm bolinho de chuva in the cinnamon-sugar mixture until coated on all sides.
- Serve immediately while warm and enjoy.
Observations
Bolinho de chuva are a staple of Brazilian home cooking, cherished for their nostalgic flavor and simple preparation. These delightful, light, and airy fried dough bites are the perfect accompaniment to a hot cup of fresh coffee or tea, bringing a warm, cozy feeling to any afternoon.
This recipe is beginner-friendly, requiring only basic ingredients you likely already have in your pantry. By following these straightforward steps, you will achieve perfectly golden-brown exteriors and tender, soft interiors, finished with a classic coating of sugar and warming cinnamon that appeals to everyone.
This recipe is beginner-friendly, requiring only basic ingredients you likely already have in your pantry. By following these straightforward steps, you will achieve perfectly golden-brown exteriors and tender, soft interiors, finished with a classic coating of sugar and warming cinnamon that appeals to everyone.
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