Brazilian recipe
Easy Homemade Bolinho de Chuva (Bolinho de chuva e)
A classic, comforting Brazilian doughnut drop recipe that is 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 granulated sugar
1 cup granulated 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 granulated sugar
1 cup granulated 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
Find eggs, milk, sugar, and flour in any local supermarket grocery aisle. For vegetable oil and baking powder, check the baking or cooking essentials sections of your local grocer. If all-purpose flour is unavailable, self-rising flour can be used as a substitute, but omit the baking powder if doing so.
Preparation method
- Crack the 2 eggs into a large mixing bowl.
- Whisk in the 1/2 cup of sugar and the 1 cup of milk.
- Mix thoroughly with a balloon whisk or fork until the base is perfectly smooth.
- Gradually add the 2 1/2 cups of all-purpose flour, stirring constantly to incorporate and ensure no lumps remain.
- The batter should reach a creamy, slightly thick consistency, dropping slowly from a spoon.
- Fold in the 1 tablespoon of baking powder, stirring gently until just combined.
- Be careful not to overmix the batter.
- In a deep heavy-bottomed pot, heat a generous amount of vegetable oil over medium heat.
- Ensure there is enough oil to allow the fritters to float and be fully submerged.
- Heat the oil to approximately 180°C (350°F).
- Test the temperature by dropping a tiny dollop of batter into the hot oil.
- If it bubbles and rises steadily to the surface, the oil is at the ideal temperature.
- Use two spoons to shape small portions of the batter into neat rounds.
- 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 deep golden brown on all sides.
- Turn them during frying if necessary to achieve a uniform color.
- Remove the fritters using a slotted spoon and drain them on a plate lined with paper towels to remove 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
Bolinho de chuva—or 'rain fritters'—are a beloved staple of Brazilian home cooking, cherished for their nostalgic, melt-in-the-mouth texture. These golden, sweet morsels are the perfect accompaniment to a fresh cup of coffee or tea, bringing a warm, homemade touch to any afternoon gathering.
This recipe is incredibly beginner-friendly, requiring only simple, accessible ingredients and a straightforward method. The result is a batch of perfectly fried bites: crispy and golden on the outside, and delightfully soft on the inside, finished with a classic cinnamon-sugar coating that appeals to all ages.
This recipe is incredibly beginner-friendly, requiring only simple, accessible ingredients and a straightforward method. The result is a batch of perfectly fried bites: crispy and golden on the outside, and delightfully soft on the inside, finished with a classic cinnamon-sugar coating that appeals to all ages.
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