Brazilian recipe
Homemade bolinho de chuva (Bolinho de chuva)
A classic bolinho de chuva recipe: light, fluffy fried dough bites coated in cinnamon sugar, perfect with coffee or tea.
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Ingredients
2 eggs
1 spoon of chá of cinnamon em pó (to polvilhar)
1/2 cups of sugar
1 cups of sugar (to polvilhar)
Óleo vegetal to fry (approximately 500 ml the 1 litro)
1 cups of milk
1 spoon of sopa of fermento químico em pó
2 and 1/2 cups of plain flour
1 spoon of chá of cinnamon em pó (to polvilhar)
1/2 cups of sugar
1 cups of sugar (to polvilhar)
Óleo vegetal to fry (approximately 500 ml the 1 litro)
1 cups of milk
1 spoon of sopa of fermento químico em pó
2 and 1/2 cups of plain flour
Where to find ingredients
Find Brazilian ingredients such as dendê oil, macaxeira or cassava, cachaça, palmito, cassava flour, requeijão, goiabada, guaraná, calabresa, moranga squash, cação and queijo minas in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops. Substitutes, only if needed: firm white fish for cação, smoked sausage for calabresa, cream cheese for requeijão, and butternut squash for moranga.
Preparation method
- In the bowl large, quebre the 2 eggs
- Add the sugar (1/2 cup) and the milk (1 cup)
- Mix well with the fouet or garfo until obter the mistura smooth
- Add the plain flour (2 and 1/2 cups) aos poucos, mexendo continuamente to incorporate and evitar the tinçãthe of grumos
- A dough deve ficar cremosa and ligeiramente thick, caindo slowly of the spoon
- Fold in the fermento químico em pó (1 spoon of sopa) à dough, misturando gently only until that esteja completely incorporado
- Nãthe mix em excess
- In the pan funda, aqueçthe the quantidade generosa of oil vegetal em medium heat
- O oil deve ser suficiente to that the fritters fiquem submersos
- Heat the oil until atingir aproximadamente 180°C
- To testar, place the small pedaçthe of dough in the oil hot
- If ele bubble and rise slowly, the oil está in the temperature ideal
- Use duas spoons to moldar small portions of the dough
- With cuidado, deposite the portions of dough in the oil hot, fritando poucos fritters por vez to nãthe cool the oil and garantir that brownm por igual
- Fry the fritters until that estejam golden por all the sides
- Vire-the during the processo, if necessário, to the cor uniforme
- Remove the fritters fritos with the escumadeira and place-the sobre kitchen paper to remover the excess of oil
- Em the prato raso, mix the sugar (1 cup) with the cinnamon em pó (1 spoon of chá)
- Coat the fritters of chuva ainda mornos nessa mistura of sugar and cinnamon
- Serve immediately and aproveite
Observations
Bolinho de chuva is a classic of Brazilian cooking, loved for its simplicity and comforting flavour. These little fritters are ideal with fresh coffee or tea, bringing a homemade, nostalgic touch to any moment.
This recipe is perfect for beginners, as it uses accessible ingredients and a straightforward method. The result is golden fritters that are soft inside, with a sweet cinnamon touch everyone enjoys.
This recipe is perfect for beginners, as it uses accessible ingredients and a straightforward method. The result is golden fritters that are soft inside, with a sweet cinnamon touch everyone enjoys.
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