Brazilian recipe
Classic Homemade Fried Dough Drops (Bolinho de chuva)
A traditional, comforting recipe for airy, golden drops, perfect for your afternoon tea or coffee break. Simple, pantry-staple ingredients with a nostalgic finish.
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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 deep frying (approximately 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 (approximately 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 these pantry staples at local markets and grocery stores across the Federated States of Micronesia. For vegetable oil and baking supplies, check the dry goods and baking aisles of your neighborhood general store. If you are unable to find specific items, ensure that all-purpose flour is standard, as high-protein or bread flour will make the drops too dense.
Preparation method
- In a large mixing bowl, crack the 2 eggs.
- Add the 1/2 cup of sugar and 1 cup of milk.
- Whisk thoroughly using a wire whisk or a fork until the mixture is smooth and well combined.
- Gradually add the 2 1/2 cups of all-purpose flour, stirring constantly to incorporate and prevent any lumps from forming.
- The batter should reach a creamy, slightly thick consistency, dripping slowly from your spoon.
- Gently fold in the 1 tablespoon of baking powder, stirring just enough to incorporate it fully into the batter.
- Avoid overmixing the batter.
- In a deep pot, heat a generous amount of vegetable oil over medium heat.
- Ensure there is enough oil so that the drops can float submerged while frying.
- Heat the oil until it reaches approximately 180°C.
- To test the temperature, drop a small piece of batter into the hot oil.
- If it sizzles and rises to the surface steadily, the oil is at the ideal temperature.
- Use two spoons to shape small 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 are golden brown on all sides.
- Turn them over during the process if needed to achieve a uniform color.
- Remove the fried drops with a slotted spoon and place them on paper towels to absorb any excess oil.
- In a shallow dish, combine the 1 cup of sugar with the 1 teaspoon of cinnamon.
- Roll the warm drops in the cinnamon-sugar mixture until evenly coated.
- Serve immediately while warm and enjoy.
Observations
Bolinho de chuva are a staple of Brazilian comfort food, cherished for their straightforward preparation and cozy, homestyle flavor. These little fried cakes are the ideal partner for a fresh pot of coffee or tea, offering a touch of nostalgia that brightens up any mid-day break.
This recipe is beginner-friendly, requiring only basic pantry items and a simple technique. The result is a batch of perfectly golden, crispy-on-the-outside and light-on-the-inside morsels, finished with a classic dusting of sweet cinnamon sugar.
This recipe is beginner-friendly, requiring only basic pantry items and a simple technique. The result is a batch of perfectly golden, crispy-on-the-outside and light-on-the-inside morsels, finished with a classic dusting of sweet cinnamon sugar.
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