Hi, friends! Bolinho de chuva means little rain cakes: spoonfuls of batter fried and rolled in cinnamon sugar. My grandmother would set out the sugar and cinnamon as soon as the sky turned gray. A thick batter and steady oil temperature help the bites cook through without becoming greasy.
- Prep
- 15 minutes
- Cook or chill
- about 20 minutes, in batches
- Yield
- about 24 bites
Ingredients
Weights and milliliters preserve the original recipe. Cup volumes are rounded for U.S. kitchens; the source uses a 240 ml cup. Where a weight is given, use it for accuracy. Use level measuring spoons and spoon flour into the cup without packing.
Batter
- 2 eggs
- ½ cup granulated sugar
- ¾ cup milk (180 ml)
- About 2 cups all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- Pinch of salt
- ½ teaspoon vanilla extract, optional
Frying and coating
- 700 ml–1 liter neutral frying oil (about 3–4 cups), depending on the pot
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
How to make it
- Set a rack or paper towels nearby and mix the coating sugar and cinnamon in a wide bowl. Use a deep, stable pot and keep water away from hot oil.
- Whisk the eggs, sugar, milk, salt, and optional vanilla until combined.
- Add the flour in three portions, using the last portion gradually. The smooth batter should drop in a soft mound from the spoon rather than stream like a liquid. Fold in the baking powder last.
- Heat the oil over medium heat to about 340°F (170°C), using a suitable thermometer. Test one small spoonful: it should rise with steady bubbles and cook gradually without immediately turning dark.
- Use two small spoons to drop portions carefully, keeping your hands away from the oil. Fry a few at a time and turn as needed so the centers cook evenly.
- Drain when uniformly golden. Check the first bite’s center, and adjust the portion size or temperature if it is still raw. Roll the warm bites in cinnamon sugar and serve.
Small details that help
The last flour addition depends on egg size and flour absorption. Cold oil encourages greasy bites; excessively hot oil browns the outside before the middle cooks. Keep the pot away from children, turn handles inward, and never add water to hot oil.
Serving and storing
These bites taste best warm, soon after frying. Let excess oil drain before the cinnamon-sugar coating. Avoid sealing them while hot, because trapped steam softens the crust. Refrigerate perishable foods within 2 hours, or within 1 hour when it is above 90°F. USDA storage and reheating guidance.
Frequently asked questions
Can I make large bites?
Small spoonfuls cook more evenly. Large ones can brown outside while staying raw in the middle.
Why are they greasy?
The oil may be too cool or the batter too thin. Check the temperature between batches and add the flour gradually.
Can this batter go in an air fryer?
It is designed to be spooned into oil and will spread in an air fryer. Use a recipe developed for that appliance instead.