Brazilian recipe
Classic Homemade Bolinho de Chuva (Bolinho de chuva)
A timeless recipe for light and fluffy fried dough treats, ideal for afternoon tea. Simple, pantry-friendly ingredients make these a true comfort food staple.
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Ingredients
2 eggs
1 teaspoon ground cinnamon (for dusting)
1/2 cup granulated sugar
1 cup granulated sugar (for dusting)
Vegetable oil for frying (approximately 500 ml to 1 liter)
1 cup 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 (approximately 500 ml to 1 liter)
1 cup milk
1 tablespoon baking powder
2 1/2 cups all-purpose flour
Where to find ingredients
All basic ingredients like eggs, milk, sugar, and flour can be found at local supermarkets or grocery stores in Fiji. You can find vegetable oil in the baking or oils aisle of any general food market.
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 with a wire whisk or fork until the mixture is completely smooth.
- Gradually incorporate the 2 1/2 cups of all-purpose flour, stirring constantly to ensure a smooth batter and prevent lumps.
- The batter should have a creamy, slightly thick consistency that drips slowly from a spoon.
- Fold in the 1 tablespoon of baking powder, mixing gently just until combined.
- Be careful not to overmix the batter.
- In a deep-sided pot, heat a generous amount of vegetable oil over medium heat.
- Use enough oil so that the dumplings are fully submerged while frying.
- Heat the oil until it reaches approximately 180°C.
- To test the heat, drop a small amount of batter into the hot oil.
- The oil is at the ideal temperature if the batter bubbles and rises to the surface steadily.
- Use two spoons to shape small portions of the batter into rustic rounds.
- Carefully drop the portions into the hot oil, frying only a few at a time to keep the oil temperature stable and ensure even browning.
- Fry the dumplings until they are golden brown on all sides.
- Flip them during the frying process, if necessary, to achieve a uniform color.
- Remove the finished dumplings with a slotted spoon and place them onto paper towels to drain any excess oil.
- In a shallow dish, combine the 1 cup of sugar with the 1 teaspoon of ground cinnamon.
- While still warm, roll the dumplings in the cinnamon-sugar mixture until evenly coated.
- Serve immediately and enjoy.
Observations
Bolinho de chuva is a beloved classic in Brazilian homes, cherished for its unassuming charm and comforting flavor. These small, golden-fried dumplings are the perfect accompaniment to a fresh pot of coffee or tea, evoking a sense of nostalgia and homelike warmth.
This recipe is beginner-friendly, relying on everyday staples and a straightforward process. The final result yields fritters that are crisp and golden on the outside while remaining tender and soft inside, finished with a fragrant dusting of cinnamon sugar that is sure to please any palate.
This recipe is beginner-friendly, relying on everyday staples and a straightforward process. The final result yields fritters that are crisp and golden on the outside while remaining tender and soft inside, finished with a fragrant dusting of cinnamon sugar that is sure to please any palate.
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