These easy Brazilian Bolinhos de Chuva are fluffy, cinnamon-sugar donut holes that come together with simple ingredients and no yeast. They're delicious served warm, especially with doce de leite for dipping!
Bolinhos de Chuva are one of those Brazilian treats that instantly take me back to living in São Paulo. We had a little padaria (bakery) just a block from our home, and these sweet, cinnamon-sugar-coated donut holes were the perfect treat to pick up for breakfast or dessert. They're golden and slightly crispy on the outside, soft and fluffy on the inside, and coated in just the right amount of cinnamon sugar. Simple, comforting, and absolutely delicious!
When we lived in Brazil, I started making them at home so we could enjoy them fresh and warm, straight from the fryer. They're surprisingly easy to make with simple pantry ingredients like flour, eggs, milk, and sugar. The thick batter comes together in minutes, and there's no yeast or waiting for dough to rise. Just scoop, fry, and roll in cinnamon sugar while they're still warm.
And of course, my girls had their own favorite way to eat them: dipped in doce de leite (Brazilian dulce de leche)! The combination of warm, fluffy donut holes and rich, creamy caramel sauce was pure heaven. Whether you serve them for breakfast, an afternoon treat with coffee, or an easy dessert, these Brazilian cinnamon sugar donut holes are a little taste of the everyday magic I loved about living in Brazil.
If you love this recipe, you will also love The Ultimate French Toast from Brazil - Rabanadas!
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Bolinhos de Chuva in Brazil
Bolinhos de Chuva, which translates to "little rain cakes," are traditional Brazilian fried dough treats made from a simple flour, egg, milk, and sugar batter. They're dropped by spoonfuls into hot oil, then rolled in cinnamon sugar while warm. You'll often find them in Brazilian homes and padarias (bakeries), served for breakfast or an afternoon coffee break. They're similar to American donut holes, but they're softer, fluffier, and wonderfully rustic.
Simple Ingredients and Substitutes
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- 64+ ounces Oil for frying Vegetable or Canola You need about 3 inches in pot
- 2 cups of all purpose flour
- 1 Tablespoon Baking Powder
- ½ teaspoon salt
- 2 eggs room temperature
- ¼ cup of Granulated Sugar
- 1 teaspoon vanilla extract
- 1 cup milk
- Cinnamon Sugar Coating
- 3 Tablespoons Sugar
- 1 Tablespoon Cinnamonand Ground Black Pepper
See recipe card for quantities.
Simple Equipment You'll Need with Options
- 1 Large Mixing bowl + Whisk + Wood spoon
- Measuring Cups and spoons
- 1 Slotted Spoon + two soup spoons
- 1 Candy Thermometer
- 1 Dutch Oven or wide bottom deep pot + Slotted Spoon
- Sheet pan lined with Paper towels
- Wide shallow bowl or dish for cinnamon sugar
How to Make Bolinhos de Chuva
Before you get started, you will want to get the frying station prepared. In a dutch oven or large pot, heat 3-4 inches of oil over medium-high heat. Heat the oil to 350°F-360℉ then turn the heat down to medium so it doesn't get too hot. TIP: If the oil is too hot, the outside will cook to fast, but the inside will be under.
Mix the cinnamon and sugar for the coating in a wide bowl or plate for rolling after the bolinhos are cooked and hot.
(image 1) Mix Dry ingredients. To a medium bowl, mix together the flour, baking powder, and salt.
(image 2) In a large bowl, whisk the eggs, sugar, and vanilla. Next whisk in the milk.
(images 3-4) Using a mixing spoon to combine, add the flour mixture to the wet ingredients. Stirring constantly until blended smooth into a thick batter.
Check the temperature of your oil. If you do not have an oil thermometer, you can test the oil with a small amount of your dough. It should bubble as soon as it hits the oil but there should be no smoke.
(image 5) When the oil is ready (350°F-360℉), form your bolinhos de chuva using two regular soup spoons. Scoop a good amount onto one and then push this out into the oil using the other spoon.
(images 6-7) Add the bolinhos in batches, 5-6 at a time - do not crowd the pot. Gently flip the bolinhos over to ensure they are golden brown on all sides.
(image 8) They are done when completely golden brown (maybe 3-4 minutes). Remove them with a slotted spoon or spatula and place on a pan lined with paper towel. If the oil temp drops below 350℉, turn up heat to get back to temp before adding more bolinhos.
While the bolinhos are still hot, but no longer dripping with oil, roll them in the cinnamon sugar mixture. Transfer to a separate plate and serve immediately. Enjoy!
Carrie's Tips for Perfect Bolinhos de Chuva
- Use two spoons to shape the batter. The batter is thick and sticky, so you don't need to roll it into perfect balls. Scoop with one spoon and use the other to gently push the batter into the hot oil.
- Keep the oil temperature steady. Fry in batches of 5–6, depending on the size of your pot. Adding too many at once can lower the oil temperature and leave you with greasy donut holes.
- Roll them in cinnamon sugar while warm. Let the excess oil drain off first, then coat while they're still warm so the cinnamon sugar sticks beautifully.
Variations on Bolinhos de Chuva
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe
- Gluten Free: For a gluten free version, I recommend substituting AP Flour with a 1:1 Gluten Free flour, such as either King Arthur Measure for Measure Gluten-Free Flour: All-Purpose 1:1 or Bob's Red Mill Gluten Free 1-to-1 Baking Flour.
- Doce de Leite Dipping Sauce: Serve warm Bolinhos de Chuva with a bowl of creamy doce de leite for dipping. This was always my girls' favorite!
- Add Banana: Gently fold a small mashed ripe banana into the batter for a slightly sweeter, fruitier version.
- Add a Little Citrus: Add 1 teaspoon of fresh orange or lemon zest to the batter for a bright, fresh flavor.
- Chocolate Dipping Sauce: Serve with melted chocolate or chocolate ganache for a fun dessert.
- Extra Cinnamon Sugar: Increase the cinnamon in the coating if you love a stronger cinnamon flavor, or add a pinch of nutmeg for a warm, spiced twist.
- Make Them Smaller: Use smaller spoonfuls of batter to create bite-sized treats that are perfect for parties or serving alongside coffee.)
Bolinhos de Chuva Recipe FAQs
Bolinhos de Chuva means "little rain cakes" in Portuguese. They're traditionally associated with cozy afternoons at home, especially on rainy days, when families make these simple fried treats to enjoy with coffee or tea.
They're best made fresh because the baking powder helps create their fluffy texture. You can mix the dry ingredients ahead of time, but I recommend combining the wet and dry ingredients just before frying for the best results.
For the best results, fry the batter within 10–15 minutes of mixing. A longer rest can reduce the baking powder’s rise, resulting in denser bolinhos, so it’s best to mix the batter while your oil is heating
The oil may be too hot, causing the outside to brown before the center cooks through. Keep the oil around 350–360°F and fry in small batches. If they're browning too quickly, lower the heat slightly and give them a little more time.
Yes, you can by testing the oil first. Drop a small amount of batter into the oil. It should bubble immediately and gradually turn golden. If it browns almost instantly, the oil is too hot; if it barely bubbles, it needs more time to heat.
Bolinhos de Chuva are best enjoyed warm and fresh, right after frying. If you have leftovers, store them in an airtight container at room temperature for up to 1 day. Reheat them in an air fryer or a 300°F oven for a few minutes to help bring back some of their crispness. Add a fresh sprinkle of cinnamon sugar before serving.
More delicious Desserts from Brazil
Here are some other treats you might want try or serve with Bolinhos.
Bolinhos de Chuva Recipe
Equipment
- 1 Large Mixing bowl + Whisk + Wood spoon
- Measuring Cups and spoons
- 1 Slotted Spoon + two soup spoons
- 1 Candy Thermometer
- 1 Dutch Oven or wide bottom deep pot + Slotted Spoon
- Sheet pan lined with Paper towels
- Wide shallow bowl or dish for cinnamon sugar
Ingredients
Bolhino Batter
- 64+ ounces Oil for frying Vegetable or Canola You need about 3 inches in pot
- 2 cups of all purpose flour
- 1 Tablespoon Baking Powder
- ½ teaspoon salt
- 2 eggs room temperature
- ¼ cup of Granulated Sugar
- 1 teaspoon vanilla extract
- 1 cup milk
- Cinnamon Sugar Coating
- 3 Tablespoons Sugar
- 1 Tablespoon Cinnamon
Instructions
- Prepare the oil for frying. In a dutch oven or large pot, heat 3-4 inches of oil over medium-high heat. Heat to 350°F-360℉ then turn the heat down to medium so it doesn't get too hot.
- Mix the cinnamon and sugar for the coating in a wide bowl or plate for rolling after the bolinhos are cooked and hot.
- Mix Dry ingredients. To a medium bowl, mix together the flour, baking powder, and salt.
- In a large bowl, whisk the eggs, sugar, and vanilla. Next whisk in the milk.
- Using a mixing spoon to combine, add the flour mixture to the wet ingredients. Stirring constantly until blended smooth into a thick batter.
- Check the temperature of your oil. If you do not have an oil thermometer, you can test the oil with a small amount of your dough. It should bubble as soon as it hits the oil but there should be no smoke.
- When the oil is ready (350°F-360℉), form your bolinhos de chuva using two regular soup spoons. Scoop a good amount onto one and then push this out into the oil using the other spoon.
- Add the bolinhos in batches, 5-6 at a time - do not crowd the pot. Gently flip the bolinhos over to ensure they are golden brown on all sides. They are done when completely golden brown (maybe 3-4 minutes). Remove them with a slotted spoon or spatula and place on a pan lined with paper towel. If the oil temp drops below 350℉, turn up heat to get back to temp before adding more bolinhos.
- While the bolinhos are still hot, but no longer dripping with oil, roll them in the cinnamon sugar mixture. Transfer to a separate plate and serve immediately. Enjoy!
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