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 reminisce childhood and simpler times in a way that few desserts can and is 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.
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What is Bolinho de Chuva?
Bolinho de Chuva (translated as "raindrop") is a Portuguese and Brazilian dessert. It is made with flour, eggs, milk, baking powder, baking soda (and sometimes chopped fruit). The doughnuts are deep-fried and coated with cinnamon and sugar. The name alludes to the batter's raindrop shape when it hits the oil and the idea that making the dish is a good rainy day project.
Brief highlights of our Bolinho de Chuva recipe:
- Taste: Bolinho de Chuva offers a delightful blend of flavors, combining sugar's subtle sweetness with cinnamon's warmth. The doughnuts are tender, rich, and slightly crispy on the outside, creating a perfect balance of sweet and savory notes.
- Texture: The texture of Bolinho de Chuva is soft and fluffy, while the sugar and cinnamon coating adds a pleasant crunch. The textural contrast makes every bite a delightful experience, with the warm, pillowy center giving way to the crisp exterior.
- Method: Crafting these Brazilian treats involves a simple yet precise process. The dough combines dry and wet ingredients, followed by frying the dough in hot oil to achieve golden perfection. The ease of preparation and aromatic results make Bolinho de Chuva a cherished dessert suitable for various occasions.
Bolinho de Chuva Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Flour: All-purpose flour, sifted.
- Whole Milk: It adds color and flavor to baked goods while moistening the dough.
- Baking Powder: It aids in the dough's rise and gives it a soft and fluffy texture.
- Pure Vanilla Extract: It Adds flavor.
- Shortening: It helps keep the doughnuts' color and flavor consistent; however, melted and cooled butter or any neutral-flavored oil can also be used instead of the shortening.
- Eggs: They aid in dough softness and richness.
- Frying Oil: I use peanut oil because it produces the best texture for donuts, but vegetable oil or any other neutral-flavored frying oil can also be used.
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How to Make Bolinho de Chuva
Note: The full instruction is provided in 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.
Substitutions
- Whole Milk: If you don't have whole milk, you can use other types of milk, such as 2% milk, or even plant-based milk like almond milk or soy milk. Keep in mind that the taste and texture may vary slightly.
- Shortening: If you prefer not to use shortening, you can substitute it with melted and cooled butter or any neutral-flavored oil like vegetable or canola oil. The substitution may affect the flavor slightly, but it works well.
- Frying Oil: Peanut oil is often recommended for frying to achieve the best texture, but you can use other neutral-flavored oils suitable for frying, such as vegetable oil, canola oil, or sunflower oil.
- Sugar and Cinnamon Coating: If you don't have cinnamon or prefer a different flavor, you can omit the cinnamon and roll the Bolinho de Chuva in plain granulated sugar or powdered sugar instead. You can also experiment with spices like nutmeg or cardamom for a different flavor profile.
Variations
- Chocolate Bolinho de Chuva: Add ½ cup of cocoa powder to the flour mixture and use chocolate chips instead of cinnamon for the coating.
- Lemon Bolinho de Chuva: Add the zest of 1 lemon to the flour mixture and use powdered sugar instead of cinnamon for the coating.
- Nutella Bolinho de Chuva: Fill the bolinho de chuva with Nutella or another chocolate-hazelnut spread after cooling down slightly. You can add a tablespoon of Nutella to the batter for extra flavor.
- Apple Bolinho de Chuva: Add 1 grated apple to the batter and use a mixture of cinnamon and sugar for the coating.
- Pumpkin Spice Bolinho de Chuva: Add ½ cup of pumpkin puree and 1 teaspoon of pumpkin pie spice to the batter and use a mixture of cinnamon and sugar for the coating.
- Dulce de Leche Bolinho de Chuva: Fill the bolinho de chuva with dulce de leche after cooling down slightly. Add a tablespoon of dulce de leche to the batter for extra flavor.
How to Serve
Bolinho de chuva is a classic Brazilian dessert traditionally served warm and dusted with cinnamon and sugar. They are perfect for breakfast, brunch, or a sweet snack anytime. They can be served alone or with a cup of coffee or tea. If you want to add some extra indulgence, you can serve them with a drizzle of chocolate sauce or caramel sauce. Bolinho de chuva can also be a fun dessert for kids; they will love helping with the rolling and coating process. They are best enjoyed fresh, but any leftovers can be stored in an airtight container at room temperature for up to 2 days.
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 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.
Tips for Making The Best Polinho de chuva
- Use room temperature ingredients: Ensure the egg and milk are at room temperature before making the dough. This will help the ingredients to blend more easily and create a smoother batter.
- Don't overmix the dough: Overmixing can make the bolinho de chuva tough and dense. Mix the ingredients until just combined, and then stop.
- Let the dough rest: After mixing it, rest for 10-15 minutes before rolling it into balls. This will help the dough to become more cohesive and easier to handle.
- Use the right amount of oil: You want enough to fry the bolinho de chuva but not so much that it becomes greasy. About 2 inches (5 cm) of oil in a deep pot or skillet is a good amount.
- Fry in small batches: Fry the bolinho de chuva in small batches to avoid overcrowding the pot and ensure they cook evenly.
- Use a candy thermometer: Use a candy thermometer to monitor the temperature of the oil. The ideal temperature is around 350°F (175°C) for frying bolinho de chuva.
- Drain excess oil: After frying, use a slotted spoon to transfer the bolinho de chuva to a paper towel-lined plate to drain any excess oil.
- Roll in cinnamon and sugar while still warm: Roll the bolinho de chuva in the cinnamon and sugar mixture while they are still warm to ensure that the coating sticks well.
- Serve warm: Bolinho de chuva is best served warm, so try to serve it as soon as possible after frying.
- Don't overcrowd the pot: If you add too many bolinho de chuva at once, the oil temperature will drop, and they won't cook evenly. Fry them in small batches, making sure to leave enough space between them so that they can expand as they cook.
FAQ
How do I know when the bolinho de chuva is done frying?
The bolinho de chuva should be golden brown, crispy on the outside, and cooked through on the inside. You can test one by cutting it open to ensure it's cooked through or using a toothpick to check the center.
Can I make bolinho de chuva without frying them?
While frying is the traditional method of making bolinho de chuva, you can also bake them in the oven. To do this, preheat the oven to 350°F (175°C), roll the dough into balls, coat them in the cinnamon and sugar mixture, and then bake for about 15-20 minutes or until golden brown and cooked through.
Could I use a different oil for frying?
You can use any high-heat oil for frying, such as canola, vegetable, or grapeseed.
How long do bolinho de chuva last?
Bolinho de chuva are best enjoyed fresh, but they can be stored in a container at room temperature for up to 2 days.
Can I freeze bolinho de chuva?
You can freeze bolinho de chuva after they have been fried and cooled down. To reheat, thaw them in the fridge overnight and then reheat them using one of the above methods.
Can I make bolinho de chuva ahead of time?
You can make the dough in advance and store it in the fridge for a day. You can also fry the bolinho de chuva in advance and keep them at room temperature for up to a day. To reheat, use one of the methods mentioned above.
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📋 Recipe
How to Make Bolinho de Chuva
Ingredients
- 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
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 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. 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
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.
