This recipe for Brazilian Cueca Virada, Calzones Rotos, or Beignets is a classic Brazilian Dish that is simple to make and always a crowd-pleaser. The ingredients are basic - flour, sugar, baking powder, and milk or water. It is then shaped into bow ties, deep-fried in oil, and covered in a cinnamon sugar blend.
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What Is a Cueca Virada?
Cueca Virada, also known as Calzones Roto, Beignets, or Angel Wing, is a sweet (sometimes savory) fritter traditionally made from a leavened dough such as yeast or baking powder. Variations on the plain beignet may include ingredients such as orange juice. In addition, Cueca Virada is typically served with a cinnamon sugar coating.
Brief highlights of our Cueca Virada recipe:
- Taste: Cueca Virada is a crisp Brazilian treat on the outside with a sweet and slightly cinnamon-y flavor. The dough is soft and tender, making for a satisfying combo of textures.
- Texture: Imagine a crunchy, golden shell on the outside and a soft, doughy interior. These pastries are the best of both worlds. The twisty shape adds some extra fun and variety to every bite.
- Method: Making Cueca Virada is pretty straightforward. Mix the dough, let it rest, cut it into strips, and twist them into fantastic shapes. Then, you fry them until they're golden and crispy. After frying, roll them in a mix of sugar and cinnamon to add that sweet and spicy goodness. It's a tasty and fun dessert for sharing at parties or as a sweet treat.
Cueca Virada Ingredients
For the Cueca Virada:
- All-purpose flour: Forms the base of the dough and provides structure to the beignets.
- Vegetable shortening or neutral-flavored oil: Adds moisture and tenderness to the dough.
- Evaporated milk or whole milk: Adds richness and flavor to the dough.
- Kosher salt: Enhances the flavor of the beignets.
- Distilled white vinegar: This helps tenderize the dough and activate the baking powder.
- Pure vanilla extract: Adds flavor to the dough.
- Eggs: Provide structure and stability to the dough.
- Granulated sugar: Adds sweetness to the dough and helps with browning.
- Baking powder: Acts as a leavening agent, helping the beignets rise and become fluffy.
For the Sugar & Cinnamon Coating:
- Cinnamon powder: Adds flavor to the coating and complements the sweetness of the sugar.
- Granulated sugar: Adds sweetness to the coating and helps it adhere to the beignets.
For Frying:
- Peanut oil or Canola oil: Used to fry the beignets until they are golden brown on both sides.
Tools you'll need
- Stand mixer
- Liquid measuring cup
- Pizza cutter
- Sheet tray
- Deep-frying thermometer
- Slotted spoon
- Deep-frying thermometer
- Large Sauce Pan
How to Make Cueca Virada
Note: The full instructions are provided in the recipe card below.
In the bowl of a stand mixer fitted with a dough hook, add the flour, salt, baking powder, and sugar; stir to combine. Whisk the eggs, milk, vinegar, and vanilla in a liquid measuring cup until well combined. Add the shortening and gradually pour in the milk mixture and knead at medium speed until smooth and the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook, about 5 to 10 minutes.
Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil on all sides. Cover with plastic wrap and let it rest for 15 to 30 minutes.
Line a baking sheet with parchment paper. Roll out the dough to ¼ inch thick. Then, cut the dough into 2-by-3-inch strips. Cut a 1-inch slit lengthwise in the center of each strip; insert one end of the strip into the opening, pull through, and twist to make a bow tie shape. Transfer to the prepared baking sheet. Set a rack on another baking sheet.
In a small bowl, combine the sugar and cinnamon to coat cueca virada; set aside. Heat 3 inches of peanut oil in a large saucepan (ensure plenty of room as the cueca virada will puff up when cooked) until a deep-fry thermometer registers 350 degrees F. 
Working in batches of 3 to 4, fry the cueca virada, turn them in the oil while they fry to brown evenly on both sides, until golden brown and puffy, 3 minutes. Transfer to the rack with a slotted spoon; toss the cinnamon sugar blend while still warm. Cueca Virada is best served warm.
Substitutions
- Coating: Instead of a mixture of cinnamon and granulated sugar, you can use just granulated sugar.
- Milk: Whole milk is necessary for tender dough. Water or fresh orange juice works in a pinch, but the dough isn't as rich.
- Leavening: You can substitute the baking powder with 11g instant dry yeast; just the dough rest for at least until it doubles, about 35 minutes before shaping. Also, if using yeast, begin by activating the yeast. Add the warm milk (around 110 degrees F), yeast, and pinch of sugar to the bowl of a stand mixer with the dough hook (or large mixing bowl) attachment. Stir and set aside until the yeast has dissolved, about 10 minutes.
- Distilled white vinegar: You can substitute the vinegar for Cachaca, vodka, rum, cognac, or brandy if you desire😉).
- Deep Fry in Batches: It may be tempting to save time by cramming as many pieces of dough into the hot oil as you can while deep-frying, but this will lower the overall temperature and result in soggy, oil-soaked cueca virada never achieving a crispy exterior. Instead, Fry two or three at a time, depending on your fryer size. Monitor the temperature, which should hover around 350–360°F.
Variations
- Chocolate Cueca Virada: Add ¼ cup of unsweetened cocoa powder to the flour mixture and increase the sugar to ¾ cup. Follow the recipe as directed.
- Lemon Cueca Virada: Add 2 tablespoons of grated lemon zest to the flour mixture and decrease the vanilla extract to ½ tablespoon. Follow the recipe as directed.
- Cinnamon-Sugar and Nutella-Filled Cueca Virada: Roll out the dough into small circles and spread Nutella on half of the circles, leaving a small border around the edge. Place the remaining circles on top and seal the edges with a fork. Fry the filled beignets as directed and coat them in the cinnamon-sugar mixture.
- Savory Cueca Virada: Omit the sugar and vanilla extract from the recipe. Add 1 tablespoon of dried herbs, such as rosemary or thyme, to the flour mixture. Serve the beignets warm with a savory dipping sauce, such as a garlic aioli or a roasted red pepper dip.
- Cheese Cueca Virada: Add 1 cup of shredded cheese, such as cheddar or parmesan, to the flour mixture. Decrease the sugar to ¼ cup and omit the vanilla extract. Follow the recipe as directed and serve the beignets warm with a savory dipping sauce, such as a marinara or a spicy chipotle sauce.
How to Serve
Cueca Virada can be served warm or at room temperature and is typically enjoyed as a snack or dessert. After the beignets are fried and coated in the cinnamon-sugar mixture, they are ready to be served. You can arrange them on a plate or a platter and serve them as is, or you can accompany them with a dipping sauce. Some popular dipping sauces include chocolate, caramel, or dulce de leche.
Additionally, you can sprinkle powdered sugar on top of the beignets or drizzle them with honey for extra sweetness. Cueca Virada pairs well with coffee or tea and is perfect for sharing with family and friends.
How to Store & Re-Heat
- To store: Leftover Cueca Virada, let them cool to room temperature and place them in an airtight container or a resealable plastic bag. You can keep them at room temperature for up to 2 days or in the refrigerator for up to a week.
- To reheat: Preheat your oven to 350°F (180°C) and place the beignets on a baking sheet lined with parchment paper. Bake them for 5-7 minutes or until they are heated and crispy.
Alternatively, you can microwave the beignets on high power for 10-15 seconds, but this method may result in a softer texture. Avoid reheating the beignets in the microwave for too long, as they may become tough and chewy. Reheated Cueca Virada can be enjoyed alone or with your favorite dipping sauce.
Make-Ahead
Cueca Virada can be made and stored in the freezer for later use. After frying the beignets, let them cool to room temperature and place them in a single layer on a baking sheet lined with parchment paper. Freeze the beignets until firm, then transfer them to a resealable plastic bag or an airtight container. The beignets can be stored in the freezer for up to a month. To reheat frozen Cueca Virada, preheat your oven to 350°F (180°C) and place the beignets on a baking sheet lined with parchment paper. Bake them for 10-12 minutes or until they are heated and crispy.
You can also reheat the beignets in the microwave for 20-30 seconds on high power, but this method may result in a softer texture. Reheated Cueca Virada can be enjoyed as is or coated in the cinnamon-sugar mixture. Making Cueca Virada ahead of time and freezing them is a great way to have a delicious snack or dessert on hand whenever you want it.
How to Freeze
To freeze Cueca Virada, let them cool to room temperature after frying and coating them in the cinnamon-sugar mixture. Then, place them in a single layer on a baking sheet lined with parchment paper and freeze them until they are firm, for about 1-2 hours. Once they are frozen, transfer them to a resealable plastic bag or an airtight container. Be sure to label the bag or container with the date of freezing.
The beignets can be stored in the freezer for up to a month. When you're ready to reheat and serve them, follow the instructions in the oven or the microwave, as mentioned above. Freezing Cueca Virada is a great way to have a quick and easy snack or dessert on hand whenever you want it.
Tips for Making The Best Cueca virada
- Use room temperature ingredients: Using ingredients that are at room temperature helps the dough come together easily and evenly.
- Don't overmix the dough: Overmixing the dough can result in tough and chewy beignets. Mix the dough until it is just combined and smooth.
- Let the dough rest: Allowing it to rest before rolling and cutting it into shapes helps it relax and become easier to work with.
- Fry the beignets in hot oil: Use a deep-fryer or a heavy-bottomed pot and ensure the oil is hot before frying the beignets. Frying them in hot oil will help them cook evenly and become crispy.
- Drain the excess oil: Once the beignets are fried, use a slotted spoon to remove them from the oil and let them drain on a paper towel-lined plate. This will help to remove any excess oil and keep them crispy.
- Coat the beignets in the cinnamon-sugar mixture while they are still warm: Rolling the beignets in the cinnamon-sugar mixture while they are still warm helps the coating adhere to them better and adds more flavor.
- Serve the beignets immediately: Cueca Virada is best enjoyed fresh and warm. Serve them immediately after coating them in the cinnamon-sugar mixture.
FAQ
What is the origin of Cueca Virada?
Cueca Virada is a traditional Brazilian dessert that originated in the southern region of Brazil. It is also known as "Filhós" in other parts of Brazil.
Can I use butter instead of vegetable shortening or oil?
You can use unsalted butter instead of vegetable shortening or oil, but remember that butter has a lower smoke point than oil, so you may need to adjust the frying temperature accordingly.
Can I use a different type of milk in the recipe?
You could use any milk you prefer, such as almond or soy, but remember that the beignets' flavor and texture may differ slightly.
Can I make Cueca Virada ahead of time?
You can make Cueca Virada ahead of time and store them in the refrigerator or freezer, as mentioned above.
Can I reheat Cueca Virada in the microwave?
You can reheat Cueca Virada in the microwave for a quick and easy snack but remember that they may become softer in texture compared to reheating in the oven.
Can I make a gluten-free version of Cueca Virada?
You could use a gluten-free flour blend instead of all-purpose flour to make a gluten-free version of Cueca Virada. You should adjust the amount of liquid used in the recipe, as gluten-free flour tends to absorb more moisture than wheat flour.
Related Recipes:
- Paraguayan Fry Bread
- Paraguayan Bollos
- Crispy Orange doughnuts
- Paraguayan Style Orange Doughnuts
- Bolinhos de Chuva
📋 Recipe
How to Make Cueca Virada
Ingredients
For the Brazilian beignets "Cueca Virada."
- 625 g (5 cups) all-purpose flour, spooned and leveled.
- ¼ cup (4 tablespoons) vegetable shortening , such as Crisco or unsalted butter, softened or any neutral-flavored oil
- 200 ml evaporated milk or whole milk , room temperature
- ½ teaspoon kosher salt
- 1 tablespoon distilled white vinegar
- 1 tablespoon pure vanilla extract
- 3 large eggs , room temperature
- 115 g (½ cup) granulated sugar
- ½ tablespoon baking powder
For the Sugar & Cinnamon Coating:
- 1 tablespoon cinnamon powder
- ½ cup granulated sugar
- Peanut oil or Canola oil for frying
Instructions
- In the bowl of a stand mixer fitted with a dough hook, add the flour, salt, baking powder, and sugar; stir to combine.
- In a liquid measuring cup, whisk the eggs, milk, vinegar, and vanilla until well combined. Add the shortening and gradually pour in the milk mixture and knead at medium speed until smooth and the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook, about 5 to 10 minutes.
- Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil on all sides. Cover with plastic wrap and let it rest for 15 to 30 minutes.
- Line a baking sheet with parchment paper. Roll out the dough to ¼ inch thick. Then, cut the dough into 2-by-3-inch strips. Cut a 1-inch slit lengthwise in the center of each strip; insert one end of the strip into the opening, pull through, and twist to make a bow tie shape. Transfer to the prepared baking sheet. Set a rack on another baking sheet.
- In a small bowl, combine the sugar and cinnamon to coat cueca virada; set aside. Heat 3 inches of peanut oil in a large saucepan (you want to make sure there is plenty of room as the cueca virada will puff up when cooked) until a deep-fry thermometer registers 350 degrees F.
- Working in batches of 3 to 4, fry the cueca virada, turn them in the oil while they fry to brown evenly on both sides, until golden brown and puffy, 3 minutes. Transfer to the rack with a slotted spoon ; toss in the cinnamon sugar blend while still warm. Cueca Virada are best served warm.
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.
