Bolinhos de Chuva - Brazilian Raindrop Donuts

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 large eggs 2 large eggs
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Vegetable oil, for frying Vegetable oil, for frying
• 1/2 cup (100g) granulated sugar, for coating 1/2 cup (100g) granulated sugar, for coating
• 1 tablespoon ground cinnamon, for coating 1 tablespoon ground cinnamon, for coating

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 40g, 20g
• Protein: 5g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, baking powder, and salt.
2. 2.
   In a separate bowl, beat the eggs and sugar until creamy and well combined.
3. 3.
   Gradually add the milk and vanilla extract to the egg mixture, stirring until smooth.
4. 4.
   Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine.
5. 5.
   In a deep pot or skillet, heat vegetable oil to 180°C (350°F) for frying.
6. 6.
   Using a small ice cream scoop or spoon, carefully drop spoonfuls of the batter into the hot oil, frying in batches to avoid overcrowding.
7. 7.
   Fry the bolinhos de chuva until golden brown, turning them occasionally to ensure even cooking. This should take about 3-4 minutes per batch.
8. 8.
   Remove the donuts from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
9. 9.
   In a shallow bowl, mix together the sugar and cinnamon for coating.
10. 10.
    While the donuts are still warm, roll them in the cinnamon sugar mixture until fully coated.
11. 11.
    Serve the Bolinhos de Chuva warm and enjoy!

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before using them in the recipe to ensure better incorporation with the other ingredients.
• Milk — You can use any type of milk you prefer, such as whole milk or almond milk, but keep in mind that it may slightly alter the flavor and texture of the donuts.
• Vegetable oil — Use a neutral-tasting oil with a high smoke point, such as canola or sunflower oil, for frying the donuts.

Tips & Tricks

• For an extra touch of flavor, you can add a pinch of nutmeg or cardamom to the batter.
• To achieve perfectly round donuts, wet your hands with water before shaping the batter into balls.
• If you prefer a lighter version, you can bake the donuts in a preheated oven at 180°C (350°F) for about 12-15 minutes instead of frying them.
• Serve the Bolinhos de Chuva with a drizzle of chocolate sauce or dulce de leche for an indulgent twist.
• These donuts are best enjoyed fresh and warm, but you can store any leftovers in an airtight container for up to 2 days.

Serving advice

Serve the Bolinhos de Chuva as a delightful dessert or a sweet snack. They are perfect for sharing with friends and family, especially during cozy gatherings or rainy days. Enjoy them with a cup of coffee or tea for a truly satisfying treat.

Presentation advice

Arrange the Bolinhos de Chuva on a serving platter or a rustic wooden board. Sprinkle some extra cinnamon sugar on top for an appealing touch. You can also serve them in colorful cupcake liners to add a festive vibe.