|Nutrition Facts (per serving)|
|Servings: 12 to 15|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 23g||9%|
|Dietary Fiber 1g||3%|
|Total Sugars 10g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Doughnuts, in some way, shape, or form, pop up in many cultures around the world. At their essence, this treat is basically sweet dough that is deep-fried or, in some cases, baked.
These Brazilian doughnuts, also known as bolinhos de chuva, are named for their raindrop shape. Some liken them to beignets. As you drop spoonfuls of batter into the oil, little peaks form, which become delicious crunchy bits on the outside of the doughnut. These cinnamon sugar doughnuts are very easy and quick to make, perfect for a weekend breakfast, and are also sometimes served with tea.
You'll need a thermometer that's suitable for deep frying to make sure the oil reaches the desired temperature—and stays there. Otherwise, the doughnuts may burn or fry unevenly. Be prepared to work quickly, too, as the doughnuts are small and only take a few minutes to fry.
Click Play to See This Brazilian Cinnamon "Raindrop" Doughnuts Recipe Come Together
2/3 cup vegetable oil, for frying
1 tablespoon cinnamon
1/2 cup plus 3 tablespoons sugar, divided
2 cups all-purpose flour
1/2 teaspoon salt
2 large eggs
1/2 to 1 cup buttermilk
1 tablespoon baking powder
Steps to Make It
Gather the ingredients.
In a deep fryer or skillet, heat several inches of vegetable oil to 360 F.
In a small bowl, stir the cinnamon into 1/2 cup sugar and set aside.
In another bowl, mix together the flour, salt, and 3 tablespoons sugar.
Stir in the eggs and 1/2 cup buttermilk with a wooden spoon. Add more buttermilk, slowly, until mixture has the consistency of a very thick cake batter.
Stir in the baking powder.
Using two teaspoons (or a small cookie scoop), scoop a generous teaspoon of batter and carefully drop it into the oil, using the second spoon to help scrape the dough off of the first one.
Repeat with several more teaspoons, but do not overcrowd the doughnuts or they will stick together.
Cook the doughnuts, turning occasionally, until golden brown on all sides.
Remove doughnuts from the oil with a slotted spoon and drain briefly on paper towels.
Roll the doughnuts in the cinnamon sugar while still hot.
Cook the rest of the doughnuts in batches.
Serve and enjoy!
- Cinnamon sugar is delicious on these doughnuts, as is granulated sugar or confectioners' sugar, and can be filled with sweetened cream, if desired.
- Brazilian doughnuts are most often served sweet, but there are savory versions, too,that include green onions.
Take care to not over-mix the dough. Finish folding the batter when you can still see a streak or two of flour left in the bowl.
How to Store Brazilian Doughnuts
- Doughnuts are best served warm as soon as they are made but can be kept at room temperature for a day or so. They can be reheated for several minutes in a 350 F oven, or kept warm, covered loosely in foil, in the oven.