Bolinhos de Chuva: Brazilian Cinnamon "Raindrop" Doughnuts

Brazilian Cinnamon Doughnuts (Bolinhos De Chuva) Recipe

 The Spruce

  • 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
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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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.

    Brazilian Cinnamon Doughnuts (Bolinhos De Chuva) Recipe
     The Spruce
  2. In a deep fryer or skillet, heat several inches of vegetable oil to 360 F.

    Brazilian Cinnamon Doughnuts (Bolinhos De Chuva) Recipe
     The Spruce
  3. In a small bowl, stir the cinnamon into 1/2 cup sugar and set aside.

    Brazilian Cinnamon Doughnuts (Bolinhos De Chuva) Recipe
     The Spruce
  4. In another bowl, mix together the flour, salt, and 3 tablespoons sugar.

    Brazilian Cinnamon Doughnuts (Bolinhos De Chuva) Recipe
     The Spruce
  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.

    Brazilian Cinnamon Doughnuts (Bolinhos De Chuva) Recipe
     The Spruce
  6. Stir in the baking powder.

    Brazilian Cinnamon Doughnuts (Bolinhos De Chuva) Recipe
     The Spruce
  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.

    Brazilian Cinnamon Doughnuts (Bolinhos De Chuva) Recipe
     The Spruce
  8. Repeat with several more teaspoons, but do not overcrowd the doughnuts or they will stick together.

    Brazilian Cinnamon Doughnuts (Bolinhos De Chuva) Recipe
     The Spruce
  9. Cook the doughnuts, turning occasionally, until golden brown on all sides.

    Brazilian Cinnamon Doughnuts (Bolinhos De Chuva) Recipe
     The Spruce
  10. Remove doughnuts from the oil with a slotted spoon and drain briefly on paper towels.

    Brazilian Cinnamon Doughnuts (Bolinhos De Chuva) Recipe
     The Spruce
  11. Roll the doughnuts in the cinnamon sugar while still hot.

    Brazilian Cinnamon Doughnuts (Bolinhos De Chuva) Recipe
     The Spruce
  12. Cook the rest of the doughnuts in batches.

  13. Serve and enjoy!

    Brazilian Cinnamon Doughnuts (Bolinhos De Chuva) Recipe
     The Spruce

Tip

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