Brazilian Cinnamon “Raindrop” Doughnuts (Bolinho de Chuva)
The name of these bite-size doughnuts in Portuguese means “raindrop” because they have a droplet-like shape that forms when the batter is spooned into the hot oil.
Serves: 25Hands-on: 45 minutesTotal: 45 minutesDifficulty: Medium
- 2 1⁄2 cups all-purpose flour
- 1 Tbsp. baking powder
- 1⁄2 tsp. salt
- 1 cup sugar, divided
- 2 Tbsp. butter, melted
- 2 large eggs
- 1⁄2 tsp. vanilla
- 1 1⁄4 cups milk
- Vegetable oil, for frying
- 1 Tbsp. cinnamon
- Place the flour, baking powder, salt, and 1⁄3 cup sugar in a medium bowl. Add the butter, eggs, and vanilla and stir to mix. Add the milk in two parts, stirring after each addition, until batter is smooth and has the texture of a thick cake batter. You may need to add a bit more or a bit less milk.
- Heat 2 inches of vegetable oil in a large saucepan over medium heat to 350°F. Take a spoonful of batter and use a second spoon to help drop the batter into the oil. Repeat several times, being careful not to overcrowd the doughnuts. Use a slotted spoon to flip the doughnuts in the oil, and once they are evenly browned, remove them to a plate lined with paper towels. Continue to cook the doughnuts in batches.
- Mix the cinnamon and remaining sugar together in a shallow dish and roll the doughnuts in the mixture to coat.
- Serve warm.