Brazilian recipe
Classic Homemade Bolinho de Chuva (Bolinho de chuva e)
A beloved Brazilian comfort food, these golden, fluffy dough fritters are the perfect quick treat for afternoon tea or coffee.
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Ingredients
2 large eggs
1 teaspoon ground cinnamon (for coating)
1/2 cup granulated sugar
1 cup granulated sugar (for coating)
Vegetable oil for deep frying (approx. 500ml to 1 liter)
1 cup whole milk
1 tablespoon baking powder
2 1/2 cups all-purpose wheat flour
1 teaspoon ground cinnamon (for coating)
1/2 cup granulated sugar
1 cup granulated sugar (for coating)
Vegetable oil for deep frying (approx. 500ml to 1 liter)
1 cup whole milk
1 tablespoon baking powder
2 1/2 cups all-purpose wheat flour
Where to find ingredients
You can find all-purpose wheat flour, sugar, and milk at major supermarket chains or local dukas. Eggs are widely available in local markets. Vegetable oil can be purchased at any grocery store, while ground cinnamon is found in the spice section of most retail shops.
Preparation method
- Crack the 2 eggs into a large mixing bowl.
- Add the 1/2 cup of sugar and the cup of milk.
- Whisk the mixture thoroughly using a balloon whisk or a fork until fully combined.
- Gradually incorporate the 2 1/2 cups of flour, stirring continuously to ensure a smooth batter without lumps.
- The final consistency should be creamy and slightly thick, dropping slowly from a spoon.
- Gently fold in the tablespoon of baking powder, stirring just enough to combine.
- Be careful not to overmix the batter.
- In a deep saucepan, heat enough vegetable oil over medium heat.
- The oil depth should be sufficient for the dough balls to float and submerge properly.
- Heat the oil until it reaches approximately 180°C (350°F).
- Test the temperature by dropping a tiny bit of batter into the oil.
- If it bubbles and rises slowly to the surface, the oil is at the ideal frying temperature.
- Use two spoons to shape small, round portions of the batter.
- Carefully drop the dough portions into the hot oil, frying in small batches to maintain the oil temperature and ensure even browning.
- Fry the bolinhos until they achieve a deep golden color on all sides.
- Turn them periodically during the frying process to ensure uniform coloring.
- Remove the fried bolinhos using a slotted spoon and place them on paper towels to drain any excess oil.
- In a shallow dish, whisk together the cup of sugar and the teaspoon of cinnamon.
- Toss the warm bolinhos in the cinnamon-sugar mixture until evenly coated.
- Serve immediately while still fresh and warm.
Observations
Bolinhos de chuva are an iconic staple in Brazilian households, cherished for their straightforward preparation and deeply nostalgic flavor. These bite-sized, fried dough treats pair wonderfully with a freshly brewed cup of coffee or tea, offering a warm and inviting experience for any time of day.
This recipe is ideal for kitchen beginners, relying on pantry staples and a simple mixing technique. The result is a delightful contrast of textures: a crispy, golden-brown exterior giving way to a soft, cake-like interior, finished with a classic dusting of cinnamon and sugar that appeals to everyone.
This recipe is ideal for kitchen beginners, relying on pantry staples and a simple mixing technique. The result is a delightful contrast of textures: a crispy, golden-brown exterior giving way to a soft, cake-like interior, finished with a classic dusting of cinnamon and sugar that appeals to everyone.
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