While planning a World Cup party this year, I stumbled across a recipe for Bolinhos de Chuva, a traditional Brazilian dish that’s simply out of this world! Bolinhos de Chuva (which literally translates to “little cakes of rain”) looks like a cinnamon doughnut hole but tastes more like a cross between a funnel cake and a New Orleans style beignet.
This quick and easy dish pairs perfectly with a hot cup of coffee and can be served for breakfast, a late afternoon snack, even dessert! Seriously, how impressed will your friends and family be when you offer them WARM HOMEMADE DOUGHNUTS that you actually made yourself?? I’ll admit, I love this recipe so much that last week I made it three times within a twenty four hour time period (don’t judge y’all, it’s that good!).
Just a few things to note before making Bolinhos de Chuva on your own:
They’re best when served immediately after cooking – if you need to hold them for a few hours, be sure to reheat them before serving.
Feel free to play around with the size of the Bolinhos de Chuva, I like mine a little smaller and use a teaspoon as a scoop (as per the recipe below). The original recipe uses a tablespoon as a scoop making the doughnuts larger and breadier.
They’re absolutely heavenly when sliced open and topped with a dollop of whipped cream!
Perfect for your next World Cup viewing party or for breakfast this Saturday, this sweet treat is sure to have your crowd cheering for more! Enjoy!
Bolinhos de Chuva
Makes around 25 small round doughnuts
1 large whole egg, lightly beaten
1 cup whole milk, cold
1 Tbsp. unsalted butter, softened
2 Tbsp. white granulated sugar
Pinch of Salt
2 cups all-purpose flour
2 Tsp. baking powder
Neutral vegetable oil for frying
½ cup granulated white sugar combined with 2 Tsp. cinnamon (for dusting)
In a large bowl, combine the egg, milk, butter, sugar and salt, beating well to mix thoroughly. Add the flour in batches, beating in each batch before adding more until you have a uniform dough. Add the baking powder and mix in thoroughly.
Heat sufficient oil in a deep-fryer to medium heat. Using two teaspoons (or a small cookie scoop), scoop a generous teaspoon of batter and carefully drop it into the oil, using the second spoon to help scrape dough off of the first one. Repeat with several more teaspoons, but do not overcrowd the doughnuts or they will stick together. Fry them, turning them over once, until they are golden brown. Remove the doughnuts from the oil and place them on a wire rack set over several layers of paper towels to drain.
When completely drained and slightly warm, dip the doughnuts in the cinnamon/sugar mixture, covering them on all sides with the mixture. Serve immediately or store in an airtight container.
Recipe and picture from flavorsofbrazil.blogspot.com