Brazilian recipe
Easy and Quick Homemade Bolinho de Chuva (Bolinho de chuva e)
A classic recipe for Brazilian 'rain fritters'—light, fluffy, and perfect for afternoon tea. Simple to make with basic pantry staples.
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Ingredients
2 eggs
1 teaspoon ground cinnamon (for dusting)
1/2 cup sugar
1 cup sugar (for dusting)
Vegetable oil for deep-frying (approx. 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 sugar
1 cup sugar (for dusting)
Vegetable oil for deep-frying (approx. 500 ml to 1 liter)
1 cup milk
1 tablespoon baking powder
2 1/2 cups all-purpose flour
Where to find ingredients
All ingredients can be found at local markets or supermarkets. Look for all-purpose flour in the baking aisle, and ensure you use a neutral vegetable oil (such as canola or sunflower) for the best results in deep-frying. For authentic Brazilian flavor, the 'calabresa' or 'requeijão' (if you were making savory variations) would be found in specialty shops; however, for these sweet fritters, basic pantry staples suffice.
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 the mixture thoroughly with a wire whisk or fork until completely smooth.
- Gradually add the 2 1/2 cups of all-purpose flour, stirring constantly to incorporate and prevent lumps.
- The resulting batter should be creamy and slightly thick, falling slowly from the spoon.
- Gently fold in the 1 tablespoon of baking powder until just combined.
- Be careful not to overmix the batter.
- In a deep pot, heat a generous amount of vegetable oil over medium heat.
- Ensure there is enough oil so that the fritters can float freely.
- 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 it bubbles and rises slowly to the surface, 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 temperature and ensure even browning.
- Fry the fritters until they are golden brown on all sides.
- Turn them during the frying process if necessary to achieve a uniform color.
- Remove the fritters using a slotted spoon and place them on paper towels to drain excess oil.
- In a shallow dish, combine the 1 cup of sugar with the 1 teaspoon of ground cinnamon.
- Roll the fritters in the cinnamon-sugar mixture while they are still warm.
- Serve immediately and enjoy.
Observations
Bolinhos de chuva are a timeless classic in Brazil, cherished for their simplicity and comforting flavor. They are the ideal partner for a freshly brewed cup of coffee or tea, adding a nostalgic, homemade touch to any gathering.
This recipe is perfect for beginners, as it relies on accessible ingredients and a straightforward method. The result is a batch of golden, crispy-on-the-outside, soft-on-the-inside treats, finished with a sweet cinnamon coating that everyone loves.
This recipe is perfect for beginners, as it relies on accessible ingredients and a straightforward method. The result is a batch of golden, crispy-on-the-outside, soft-on-the-inside treats, finished with a sweet cinnamon coating that everyone loves.
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