Bolinho de chuva - Brazilian doughnuts Recipe
Bolinho de chuva - Brazilian doughnuts
Flavors of Brazil
Total time: 15 to 30 minutes

Preparation and cooking time : less than 30 minutes

Difficulty: Easy
Chef's Note

Bolinho de chuva is traditional all over Brazil. It is served for breakfast or tea time. The recipe below is for the sweet version. You can also make a savory bolinho de chuva by replacing the sugar with a pinch of salt and some chopped green onions.

Bolinho de chuva means “donut of rain”. And they are best when fresh.

For 24 doughnuts

- 250 ml / 1 cup all purpose flour
- 125 ml / 1/2 cup corn starch
- 2 tsp baking powder
- 125 ml / 1/2 cup milk
- 2 eggs
- 4 tsp granulated sugar
- Pinch of salt
- Oil to deep fry
- Sugar with cinnamon to sprinkle over

  1. In a large bowl, mix the eggs, sugar and pinch of salt. While stirring with a wooden spoon, add the flour, cornstarch, baking powder and milk until you get a batter similar to cake batter.
  2. Preheat the fryer to 180 °C / 350 °F. The fryer temperature is very important. If it is too hot, the doughnuts will burn outside and be doughy inside.
  3. Using two tablespoons, take a spoonful of batter and scrape the batter off  into the fryer using the second spoon. Fry about 6 to 8 doughnuts at a time until golden brown, about 3 to 4 minutes, turning  just once for overall browning - The doughnut will flip by itself.
  4. Remove the doughnuts from the oil and drain on a paper towel-lined plate.
  5. Sprinkle with powdered sugar with cinnamon and serve.
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