Bolinhos de Chuva (Brazilian Raindrop Beignets)
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
12 mins
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Total Time
17 mins
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Servings
6
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Calories
613 kcal
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Cuisine
Brazilian
Bolinhos de Chuva (Brazilian Raindrop Beignets)
Description
Bolinhos de Chuva (Brazilian Raindrop Beignets) combine simple ingredients like egg, butter, sugar, flour, and milk to create a thick batter that fries into soft, round doughnuts. The batter is carefully dropped into hot oil and fried in small batches, ensuring even golden browning. Rolling or dusting them in cinnamon sugar while still warm adds a fragrant sweetness and slight crunch. This frying method produces a light interior with a delicately crispy surface, characteristic of traditional raindrop beignets. The recipe provides a satisfying treat with a balance between fluffy inside and crisp outside.
The gentle sweetness accented by cinnamon makes these ideal to accompany coffee or tea, suitable for a cozy snack or casual breakfast. Serving them immediately after frying preserves their texture and warmth.
When reheating, refer to guidelines to maintain crispness without drying out. The recipe suggests frying small batches to avoid overcrowding the oil, which helps achieve consistent cooking and color.
Ingredients
- 1 egg
- 1 tablespoon butter room temperature, unsalted
- ⅓ cup sugar
- ½ teaspoon kosher salt
- 2 teaspoons baking powder
- 2 cups all-purpose flour
- ½ cup milk
- cooking oil for frying
- cinnamon for dusting
- sugar for dusting
Instructions
- In a large bowl, whisk the egg, butter, sugar and salt until smooth.
- Slowly add the flour, baking powder and milk, stirring carefully with a wooden spoon, until you have a thick but cohesive batter.
- In a large pot, heat several inches of vegetable oil to 360 degrees F.
- Using two spoons, scoop some of the batter and scrape it off into the hot oil. Make sure to work in batches, frying about 5 to 6 beignets at a time, flipping them occasionally for even browning. They should take 3-4 minutes until golden brown and cooked through. Using a slotted spoon, remove the fried bolinhos from the oil and transfer to a plate lined with paper towel to drain the excess oil.
- While they are still hot, roll or dust with sugar and cinnamon.
- Serve immediately!
Notes
- Reheat bolinhos gently to keep their texture without becoming soggy.
- Fry in batches to maintain oil temperature and achieve even cooking and color.
- Dust with cinnamon sugar while still hot to ensure the coating sticks well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 613 kcal
% Daily Value*
| Serving | 4bolinhos | |
| Calories | 613kcal | 31% |
| Carbohydrates | 61g | 20% |
| Protein | 6g | 12% |
| Fat | 40g | 62% |
| Saturated Fat | 31g | 155% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 356mg | 15% |
| Potassium | 83mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 131IU | 3% |
| Calcium | 113mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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