Tuesday, September 4, 2012

RECIPE - Bolinhos de Chuva

This recipe for "little cakes of rain" (the direct translation of the Brazilian name bolinhos de chuva) comes from the website of the popular Brazilian morning TV show Mais Você, and is a very typical recipe for the sweet mouthful that is so popular in Brazil.

Tasting and looking very much like the American snack commonly known as doughnut holes, these little round balls are just the right size to pop into the mouth, and just like American doughnuts have a power affinity for a cup of coffee to accompany them.

Bolinhos de chuva must be deep-fried, and anything that claims the name without having been cooked in a deep-fryer is a fraud. That does mean that you'll need to have the proper equipment for deep-frying at home if you wish to make them, and that you know how to deep-fry safely in a home kitchen.
RECIPE - Bolinhos de Chuva

1 large whole egg, lightly beaten
1 cup whole milk, cold
1 Tbsp unsalted butter, softened
2 Tbsp white granulated sugar
pinch of salt
2 cups all-purpose flour
2 tsp baking powder
neutral vegetable oil for frying
1/2 cup granulated white sugar combined with 2 tsp powdered cinnamon (for dusting)
In a large bowl, combine the egg, milk, butter, sugar and salt, beating well to mix thoroughly. Add the flour in batches, beating in each batch before adding more until you have a uniform dough. Add the baking powder and mix in thoroughly.

Heat sufficient oil in a deep-frying to medium heat. Using a tablespoon, drop spoonsful of dough into the hot oil and fry them, turning them over once, until they are golden brown. Do not overcrowd the oil; fry them in batches if necessary. Remove the balls from the oil, place them on a wire rack set over several layers of paper towels to drain.

When completely drained and only slightly warm, dust the balls on all side with the sugar and cinnamon mixture. This is best done using a flour sifter and a wire rack. Let the balls cool complete and serve immediately, or keep at room temperature, covered tightly, for up to 24 hours.


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  2. Proper equipment for deep-frying? You mean lots of oil and some basic common sense to not end up with third degree burns? :)

    By the way, Brazilian grandmas don't use flour sifters. Well, mine didn't anyway. She would put the sugar and cinammon in a plate or bowl and roll or toss the bolinhos around to get an even coating.

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