Brazilian recipe
Easy Homemade Bolinho de Chuva (Bolinho de chuva e)
A classic, comforting treat that is light, fluffy, and perfectly suited for your afternoon tea or coffee break. Simple to whip up from pantry staples.
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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 (approx. 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 (approx. 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 staples like flour, sugar, eggs, and milk at your local neighbourhood market or large supermarkets such as Shoprite, Spar, or Addide. Vegetable oil can be sourced in the baking or oils aisle of any major local grocer. Ensure you use all-purpose wheat flour for the best texture.
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 using a balloon whisk or a fork until the mixture is smooth and well-combined.
- Gradually stir in the 2 1/2 cups of all-purpose flour, mixing constantly to incorporate and prevent any lumps from forming.
- The resulting batter should be creamy and slightly thick, falling slowly when dropped from a spoon.
- Gently fold in the tablespoon of baking powder, stirring delicately until just incorporated.
- Be careful not to overmix the batter at this stage.
- Pour a generous amount of vegetable oil into a deep-sided pot and heat over medium heat.
- Ensure there is enough oil so that the droplets can float freely while frying.
- Heat the oil until it reaches approximately 180°C (350°F).
- To test, carefully drop a small dollop of batter into the hot oil.
- If it sizzles 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 batter portions into the hot oil, frying only a few at a time to maintain the oil temperature and ensure even browning.
- Fry the droplets until they turn a uniform golden brown on all sides.
- Turn them during the frying process if necessary to achieve an even color.
- Remove the finished bolinhos with a slotted spoon and drain them on paper towels to absorb any excess oil.
- In a shallow bowl or plate, combine the 1 cup of sugar with the teaspoon of ground cinnamon.
- Roll the warm bolinhos in the cinnamon-sugar mixture until evenly coated.
- Serve immediately while still warm and enjoy.
Observations
Bolinho de chuva—literally 'rain cakes'—are a beloved staple of Brazilian home cooking, cherished for their straightforward preparation and nostalgic flavor. These bite-sized golden drops are the ultimate companion to a freshly brewed cup of coffee or tea, bringing a warm, welcoming touch to any quiet afternoon.
This recipe is exceptionally beginner-friendly, relying on accessible ingredients and a fuss-free method. You will achieve perfectly crispy exteriors and tender, pillowy centers, finished with a classic cinnamon-sugar coating that never fails to please.
This recipe is exceptionally beginner-friendly, relying on accessible ingredients and a fuss-free method. You will achieve perfectly crispy exteriors and tender, pillowy centers, finished with a classic cinnamon-sugar coating that never fails to please.
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