Brazilian recipe
Quick and Easy Homemade Bolinho de Chuva
A classic Brazilian comfort food: light, fluffy, and simple to whip up. These cinnamon-sugar-dusted treats are perfect for your afternoon tea or coffee break.
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Ingredients
2 large 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
Most ingredients like flour, sugar, eggs, and milk are staples found in any local supermarket. For the 'Bolinho de Chuva' experience, use standard all-purpose flour and granulated sugar. Vegetable oil such as canola, sunflower, or vegetable oil blends works perfectly for deep-frying. Baking powder and cinnamon are easily found in the baking aisle. If you are specifically looking for Brazilian food supplies or ingredients to complement the experience, check the international or 'Latin' section of large grocery stores, or visit local independent ethnic markets that specialize in Brazilian, Portuguese, or Latin American imports.
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 hand whisk or a fork until the mixture is completely smooth
- Gradually incorporate the 2 1/2 cups of flour, stirring continuously to ensure a smooth batter without lumps
- The final batter should be creamy and slightly thick, falling slowly from your spoon
- Gently fold in the 1 tablespoon of baking powder, stirring just enough to incorporate it evenly
- Be careful not to overmix the batter
- In a deep-sided pot, heat a generous amount of vegetable oil over medium heat
- Ensure there is enough oil so that the dumplings can float freely
- Heat the oil until it reaches approximately 180°C (350°F)
- Test the heat by dropping a tiny bit of batter into the hot oil
- If it sizzles and rises to the surface steadily, the oil is at the perfect temperature
- Use two spoons to shape and drop small portions of the batter into the hot oil
- Carefully add a few portions at a time, avoiding overcrowding to keep the oil temperature steady and ensure even browning
- Deep-fry the dumplings until they are golden brown on all sides
- Flip them during the frying process if needed to achieve a uniform color
- Remove the fried dumplings with a slotted spoon and drain them on paper towels to absorb any excess oil
- In a shallow dish, mix the 1 cup of sugar with the 1 teaspoon of ground cinnamon
- Roll the warm dumplings in the cinnamon-sugar mixture until evenly coated
- Serve them immediately while fresh and enjoy
Observations
Bolinho de chuva—literally 'raindrop dumplings'—is a beloved staple in Brazilian kitchens, cherished for its simplicity and warm, nostalgic flavor. They are the ideal companion for a freshly brewed cup of coffee or tea, bringing a cozy, homemade touch to any time of day.
This recipe is incredibly beginner-friendly, calling for basic pantry staples and following a straightforward method. The result is a batch of golden, crispy-on-the-outside, soft-on-the-inside fritters, finished with a classic cinnamon-sugar coating that everyone will love.
This recipe is incredibly beginner-friendly, calling for basic pantry staples and following a straightforward method. The result is a batch of golden, crispy-on-the-outside, soft-on-the-inside fritters, finished with a classic cinnamon-sugar coating that everyone will love.
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