Bolinho de chuva - Brazilian doughnuts TheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation and cooking time : less than 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:216.6 kcal
Proteins:6.7 g
Fats:3.2 g
Carbohydrate:39.7 g
Fibers:0.9 g
Sugar:5.4 g
Cholesterol:104.7 mg
Sodium:600.4 mg
Calcium:238 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
250
ml
all purpose flour
125
ml
corn starch
10
ml
baking powder
125
ml
milk
2
eggs
20
ml
granulated sugar
1
ml
salt
oil to deep fry
sugar with cinnamon to sprinkle over
METHOD
- 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.
- 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.
- 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.
- Remove the doughnuts from the oil and drain on a paper towel-lined plate.
- Sprinkle with powdered sugar with cinnamon and serve.
CHEF'S NOTES
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.
