Bolinho de Chuva (Cinnamon Sugar Fritters)

Name: Bolinho de Chuva (Cinnamon Sugar Fritters)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Brazilian
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 2 large eggs; 1/2 cup whole milk; 1/4 cup granulated sugar (for batter); 1 tsp vanilla extract; 1/2 cup granulated sugar (for coating); 2 tsp ground cinnamon; 4 cups vegetable oil (for frying)

Light, pillowy Brazilian drop doughnuts rolled in cinnamon sugar while still hot, named for the little rain drops of batter that sizzle into the oil. A quick pantry dessert ready in under 30 minutes.

30 minEasyServes 6220 cal/serving

BrazilianDessertStovetopVegetarianLow CarbLow-SodiumPork-FreeNightshade-Free

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Ingredients

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 large eggs
1/2 cup whole milk
1/4 cup granulated sugar (for batter)
1 tsp vanilla extract
1/2 cup granulated sugar (for coating)
2 tsp ground cinnamon
4 cups vegetable oil (for frying)

Instructions

1

Whisk 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt together in a large bowl.
2

In a separate bowl, beat 2 large eggs with 1/4 cup granulated sugar (for batter) and 1 tsp vanilla extract until well combined. Stir in 1/2 cup whole milk.
3

Pour the wet ingredients into the dry and stir just until a thick, sticky batter forms. Do not overmix.
4

In a wide shallow bowl, mix 1/2 cup granulated sugar (for coating) with 2 tsp ground cinnamon and set aside.
5

Heat 4 cups vegetable oil (for frying) in a deep heavy saucepan over medium heat to 350°F (175°C). Using two spoons, carefully drop rounded tablespoons of batter into the hot oil. Fry in batches of 6-8, turning once, for 2-3 minutes until puffed and deep golden brown.
6

Remove with a slotted spoon and immediately roll in the cinnamon-sugar mixture to coat all sides. Serve warm.

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Questions

How hot should the oil be for Bolinho de Chuva (Cinnamon Sugar Fritters)?

For Bolinho de Chuva (Cinnamon Sugar Fritters), the frying oil is held at 350 F (about 175 C) in step 5. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

How do I know when Bolinho de Chuva (Cinnamon Sugar Fritters) is done?

Go by the cues in the method rather than the clock. Step 3: cook until a thick, sticky batter forms. Step 5: cook until puffed and deep golden brown.

Why does Bolinho de Chuva (Cinnamon Sugar Fritters) say not to overmix?

Stirring develops gluten, and gluten makes quick batters tough and tunneled. Stop at step 3 while a few streaks of flour remain; they hydrate on their own.

Can I make Bolinho de Chuva (Cinnamon Sugar Fritters) gluten-free?

Yes. The gluten in Bolinho de Chuva (Cinnamon Sugar Fritters) is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Is Bolinho de Chuva (Cinnamon Sugar Fritters) vegan?

No, though it is vegetarian. What keeps it from vegan is 1/2 cup whole milk and 2 large eggs. For fully plant-based entries, see the vegan dessert collection.

How do I store and reheat Bolinho de Chuva (Cinnamon Sugar Fritters)?

Fried dough is at its best within the hour. Leftover Bolinho de Chuva (Cinnamon Sugar Fritters) keeps a day at room temperature, loosely covered; a few minutes in a 350 F oven or an air fryer brings back some of the crispness. The refrigerator only makes it tough.

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