Imagine biting into a cloud-like, golden-brown pastry that melts in your mouth, dusted with a snow-like layer of powdered sugar. Welcome to the world of Bolinhos de Chuva, Brazil's beloved beignet-style dessert that transforms ordinary ingredients into a magical culinary experience. These delightful "rain fritters" are not just a snack – they're a celebration of Brazilian street food culture that will transport you straight to the vibrant streets of Rio de Janeiro with every single bite!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Brazilian
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup milk
- 2 eggs
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- Oil for frying
- Powdered sugar for dusting
Instructions
- In a large mixing bowl, combine the all-purpose flour, sugar, and baking powder. Whisk the dry ingredients together until well blended.
- In a separate bowl, beat the eggs thoroughly. Add milk and vanilla extract to the beaten eggs, mixing until completely incorporated.
- Gradually pour the wet ingredients into the dry ingredients, stirring carefully to create a smooth, thick batter. Mix until no flour lumps remain, ensuring a consistent texture.
- Let the batter rest for 5-10 minutes at room temperature to allow the ingredients to settle and the baking powder to activate.
- Heat vegetable or neutral oil in a deep frying pan or heavy-bottomed pot to 350°F (175°C). Use a deep-fry thermometer to ensure accurate temperature.
- Using a small spoon or cookie scoop, drop small rounds of batter carefully into the hot oil. Fry in batches to avoid overcrowding the pan.
- Fry the bolinhos for 2-3 minutes, turning occasionally, until they become golden brown on all sides and puff up slightly.
- Remove the fried bolinhos with a slotted spoon, allowing excess oil to drain on a paper towel-lined plate.
- While still warm, generously dust the bolinhos with powdered sugar, ensuring even coverage.
- Serve immediately for the best taste and texture, preferably with a cup of Brazilian coffee or hot chocolate.
Tips
- Temperature is Key: Use a thermometer to maintain oil at exactly 350°F for perfect, evenly cooked bolinhos.
- Don't Overcrowd: Fry in small batches to ensure each bolinho gets crispy and golden.
- Batter Consistency Matters: Let the batter rest to allow flour to absorb liquid, creating a smoother texture.
- Drain Excess Oil: Use paper towels to remove extra oil and keep bolinhos light and crisp.
- Serve Immediately: These are best enjoyed warm, right after dusting with powdered sugar.
- Experiment with Flavors: Add a pinch of cinnamon to the batter for an extra flavor dimension.
- Storage Tip: If you have leftovers (rare, but possible!), reheat in an oven to restore crispiness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 6g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 55mg
