Bolinho de Chuva

Bolinho de Chuva, or drop donuts, is a traditional Brazilian fried doughnut rolled in a sugar and cinnamon mixture. It's one of those recipes that reminisces childhood and simpler times in a way that few desserts can.

It's also probably the easiest recipe for homemade doughnuts. The name "Bolinho de Chuva," which translates to "raindrops," refers to the fact that they are traditionally eaten during the rainy season.

The dough is typically made with flour, sugar, eggs, baking powder, and occasionally chopped fruit or citrus zest before being formed into balls and dropped into simmering oil until they puff up and turn golden brown outside.

They are usually coated in cinnamon and sugar, but plain granulated white sugar is also popular.

How to Make Bolinho de Chuva

Note: The full instructions are provided on the recipe card below.

In a medium bowl, combine sugar with cinnamon. In a large bowl, sift together the flour, baking powder, and sugar. Next, whisk the wet ingredients into another bowl.

Finally, pour the wet ingredients into the dry ingredients and mix until completely incorporated.

In a heavy, high-sided pot, heat 2 inches of oil over medium-high until it reaches 350 degrees F. Using 2 small spoons, carefully drop about a tablespoonful of the batter into the hot oil; use the second spoon to help scrape the dough off the first one.

Turn the Bolinho de chuva once or twice, and cook until golden and puffed up for about 2 minutes on each side. 

Drain briefly on a sheet tray lined with paper towels while repeating the remaining batter. While still hot, roll them in the sugar and cinnamon blend. Bolinho de Chuva is best served warm.

Related Recipes:

• Cueca virada
• Paraguayan Bollos
• Orange doughnut
• Crispy Orange Doughnuts
• Sugar Cookies

📖 Recipe

Easy Bolinho de Chuva

BY Camila Benitez

Bolinho de Chuva is a traditional Brazilian fried doughnut rolled in a sugar and cinnamon mixture. It's one of those recipes that reminisce childhood and simpler times in a way that few desserts can and is probably the easiest recipe for homemade doughnuts out there.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine Brazilian

Servings 30 Bolinho de chuva

Tools

• Whisk
• Medium high-sided pot
• Measuring Cups and spoons

Ingredients

  

1x2x3x

• ▢ 250 g (2 cups) all-purpose flour , scooped and leveled
• ▢ ½ cup granulated sugar
• ▢ ¼ teaspoon kosher salt
• ▢ 1 tablespoon shortening or unsalted butter melted and cool. (You can also use any neutral flavored oil).
• ▢ 1 large egg , room temperature
• ▢ ½ cup whole milk , room temperature
• ▢ 1 tablespoon pure vanilla extract
• ▢ 1 tablespoon baking powder
• ▢ 6 cup peanut oil

For the Cinnamon & Sugar Coating:

• ▢ 1 cup sugar
• ▢ 1 tablespoon cinnamon , optional

Instructions

 

• In a medium bowl, combine 1 cup of sugar with 1 tablespoon of cinnamon and set aside.
• In a large bowl, sift together flour, baking powder, and sugar. Next, whisk the milk, melted shortening, salt, vanilla, and eggs in another bowl. Finally, pour the wet ingredients into the dry ingredients and mix until completely incorporated.
• In a heavy high-sided pot, heat 2-inches of oil over medium-high until it reaches 350 degrees F. Using 2 small spoons, carefully drop about a tablespoonful of the batter into the hot oil; use a spoon to help scrape the dough off the first one.
• Turn the Bolinho de chuva once or twice, and cook until golden and puffed up for about 2 minutes on each side. Fry the Bolinho de chuva in batches so as not to overcrowd the pan. Drain briefly on a sheet tray lined with paper towels while repeating the remaining batter.
• While still hot, roll them in the sugar and cinnamon blend. Bolinho de Chuva is best served warm. Enjoy!

Notes

How to Store & Re-Heat

To store: Bolinho de chuva are best enjoyed fresh and warm, but if you have any leftovers, you can store them in an airtight container at room temperature for up to 2 days.

To reheat: Place them in the oven at 350°F (175°C) for 5-10 minutes or until they are warm and crispy. Alternatively, you can microwave them for a few seconds or until heated. Remember that they may not be as crispy as when freshly made, but they will still be delicious.

Avoid storing them in the fridge, as this can make them soggy. If you want to freeze them, you can place them in a single layer in a freezer-safe container or bag and freeze them for up to 2 months. To reheat frozen bolinho de chuva, you can thaw them in the fridge overnight and then reheat them using one of the above-mentioned methods.

Make-Ahead

Bolinho de chuva can be made and stored until ready to serve. The dough can be prepared up to a day in advance and stored in the fridge, covered tightly with plastic wrap, or in an airtight container. Then, when you're ready to fry them, roll the dough into balls and coat them in the cinnamon and sugar mixture. You can also fry the bolinho de chuva in advance and store them at room temperature for up to a day, covered with a clean kitchen towel or in an airtight container.

Then, when you're ready to serve, reheat them in the oven or microwave, as mentioned above. Another option is to freeze the bolinho de chuva after they have been fried and cooled down. This is a great option if you want to make a larger batch or if you want to have some on hand for a later time. To freeze, place them in a single layer in a freezer-safe container or bag and freeze for up to 2 months. To reheat, thaw them in the fridge overnight and then reheat them using one of the above methods.

How to Freeze

Bolinho de chuva can be frozen after they have been fried and cooled down. This is an excellent option if you want to make a larger batch or if you want to have some on hand for a later time. To freeze, place the bolinho de chuva in a single layer on a baking sheet and freeze for about an hour or until they are frozen solid. Then transfer them to a freezer-safe container or bag and label them with the date.

They can be frozen for up to 2 months. When you're ready to reheat, remove them from the freezer and let them thaw in the fridge overnight. To reheat, place them in the oven at 350°F (175°C) for 5-10 minutes until they are warm and crispy. Alternatively, you can microwave them for a few seconds or until heated. Remember that they may not be as crispy as when freshly made, but they will still be delicious.

Nutrition Facts

Easy Bolinho de Chuva

Amount per Serving

Calories

461

% Daily Value*

Fat

 

44

g

68

%

Saturated Fat

 

8

g

50

%

Trans Fat

 

0.02

g

Polyunsaturated Fat

 

14

g

Monounsaturated Fat

 

20

g

Cholesterol

 

8

mg

3

%

Sodium

 

66

mg

3

%

Potassium

 

20

mg

1

%

Carbohydrates

 

17

g

6

%

Fiber

 

0.4

g

2

%

Sugar

 

10

g

11

%

Protein

 

1

g

2

%

Vitamin A

 

28

IU

1

%

Vitamin C

 

0.01

mg

0

%

Calcium

 

34

mg

3

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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