Brazilian Beignet (Bolinho de Chuva)

Brazilian Beignet (Bolinho de Chuva)
Erick Vittorino’s Bolinhos de Chuva (Photo by Robert Souza)

Bolinho de Chuva roughly translates into “rain cake” but really this is a Brazilian version of a fried beignet, universally loved all lover the world. Erick Vittorino has been making this recipe since childhood, and still loves to prepare it. This is an adaptation of his recipe.

Bolinho de chuva (Brazilian Beignets)

Makes 25-30 Beignets

For the Dough:

2 whole eggs

1 cup (250ml) whole milk

1 tablespoon (14g) unsalted butter, melted and cooled

1 teaspoon vanilla extract

1 ½ cup + 3 tablespoons (255g) all-purpose flour

1 teaspoon baking powder

2 tablespoons (30g) sugar

2 cups vegetable oil for frying

For the Spiced Sugar:

1 cup (220g) sugar

1 ½ teaspoon ground cinnamon

Filling: One jar or can of excellent quality, store bought dulce de leche (I like La Salamandra, from Argentina)

1. Prepare the Dough: In a medium bowl, whisk together the eggs, milk, butter, and vanilla.

2. In another bowl whisk the flour, baking powder, and sugar.

3. Make a whole in the center of the flour mixture, add the liquids and whisk together until well combined. Chill the dough for 30 minutes.

4. Prepare the Sugar: in a small bowl, whisk together sugar and cinnamon. Set aside.

5. Fry the Dough: Fill a medium saucepan with oil up to at least 2 ½ inches. Heat the oil to 350˚F measured on a deep-fat thermometer.

6. Spoon the dough directly into the oil and fry them in batches until lightly golden brown all over, about 2 to 3 minutes.

7. Using a slotted spoon remove the bolinhos from the oil and transfer while still hot to the cinnamon sugar mixture and roll to cover well.

8. Place the dulce de leche in a decorative bowl and serve on a side. Serve with plenty of napkins.

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