Bolinhos de Chuva: Brazilian Cinnamon "Raindrop" Doughnuts

Bolinhos de Chuva- Brazilian doughnuts
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Ratings (67)
  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: 25 doughnuts (12 to 15 servings)
Nutritional Guidelines (per serving)
83 Calories
2g Fat
15g Carbs
2g Protein
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Nutrition Facts
Servings: 25 doughnuts (12 to 15 servings)
Amount per serving
Calories 83
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 3%
Cholesterol 29mg 10%
Sodium 215mg 9%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 3%
Protein 2g
Calcium 90mg 7%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These Brazilian doughnuts, also known as bolinhos de chuva, are named for their raindrop shape. 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.

Ingredients

  • Vegetable oil (for frying)
  • 1 tablespoon cinnamon
  • 1/2 cup plus 3 tablespoons sugar (divided)
  • 2 cups flour
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 to 1 cup buttermilk
  • 1 tablespoon baking powder

Steps to Make It

  1. Gather the ingredients.

  2. In a deep fryer or skillet, heat several inches of vegetable oil to 360 F.

  3. In a small bowl, stir the cinnamon into 1/2 cup sugar and set aside.

  4. In another bowl, mix together the flour, salt, and 3 tablespoons sugar.

  5. 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.

  6. Stir in the baking powder.

  7. 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.

  8. Repeat with several more teaspoons, but do not overcrowd the doughnuts or they will stick together.

  9. Cook the doughnuts, turning occasionally, until golden brown on all sides.

  10. Remove doughnuts from the oil with a slotted spoon and drain briefly on paper towels.

  11. Roll the doughnuts in the cinnamon sugar while still hot.

  12. Cook the rest of the doughnuts in batches.

  13. Doughnuts are best served warm, and can be reheated or kept warm in the oven.