Bolinhos de Chuva/Rain Drop Doughnuts
‘Bolinhos de Chuva’ or ‘Rain Drop Doughnuts’ are named
because of their rain drop shape which is created when the batter is dropped
into the cooking oil, browning little peaks form that look like rain drops.
Makes 20 doughnuts
Ingredients:
2 ½ cups of flour
2 tablespoons of margarine
½ cup of sugar
2 medium sized eggs
½ cup of whole fat milk
1 tablespoon cinnamon
4 tablespoons of sugar
Vegetable oil for frying
In a small bowl mix the cinnamon and ½ cup of sugar together
and put to one side. In a large bowl, add the margarine (room temperature),
eggs and sugar and mix well with a whisk. Now stir in the flour and the milk
and mix well until the mixture has the consistency of a very thick cake batter
(if not, add a little more flour). Meanwhile, in a large deep fat fryer heat
the oil to a medium temperature. Using one tablespoon, scoop a full tablespoon
of batter and using another tablespoon, carefully scrape the mixture off the
first tablespoon into the cooking oil. Turn occasionally and cook until golden
brown all over. Chef’s tip: “Don’t make your doughnuts too big as they brown on
the outside quickly and will not be cooked inside. The inside needs to be like
a baked cake.” Roll your doughnuts in the bowl with the cinnamon and sugar
whilst still hot so the sugar and cinnamin stick to the doughnut. Do in
batches. Best served warm.