Hi dear readers! I’m sorry for being absent. I wish I could post more recipes, but I’ve been busy writing my PhD thesis. But I love so much sharing my experiences with you that I couldn’t wait any more. Today is about Bolinhos de chuva, which are the Brazilian version of doughnuts. They are little balls coated with cinnamon and sugar.
When I think in these mini doughnuts my childhood memories came back. My mother used to make them for me and my sister in one of those rainy, lazy days. Oh, it was so good! The sweet smell when they were frying and the aroma of cinnamon as the touch final made me eat dozens of Bolinhos de chuva. And better than this is that I didn’t have any concerning about the calories. Good times!
I have never made doughnuts before, but I saw an interesting recipe on TV of mini doughnuts filled with dulce de leche. Definitely this recipe has to be the first one to try! To get a good result and a nice shape, it’s very necessary a firm dulce de leche balls before covered it with the dough. The dulce the leche should stay in the freezer for at least one night, otherwise the dulce de leche will mix with the dough (which is not a bad idea). These mini doughnuts are the best I’ve ever eaten. Even my mother agrees with me. They are so soft and so sweet. Simple irresistible.
Mini Cinnamon Sugar Doughnuts filled with Homemade Dulce de Leche
2 cups dulce de leche
3 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoon butter
3/4 cup sugar
2 eggs
350 ml milk
3 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoon butter
3/4 cup sugar
2 eggs
350 ml milk
2 cups sugar
2 tablespoon ground cinnamon
Place the dulce de leche in a plate and bring to a refrigerator overnight.
Remove from the refrigerator and make small balls and set aside in the freezer for 20 minutes just to firm. Apart sift flour with baking powder and salt. Reserve. In a bowl place butter, sugar and eggs and beat with a whisk until pale and fluffy. Add the dry mixture of alternating with milk and mix well until dough is smooth. Reserve. Dip each ball of dulce de leche in the dough with the help of two tablespoons. To fry the doughnuts, fill a pan up to 2" of canola oil. Heat the oil until it reaches 375F. Do not over-crowd the pan with doughnuts. Fry about 5 at a time (depending on the size of the pan). They will sink to the bottom but then float to the top. Turn them over and let them cook for an additional 2 minutes or so.Drain them on paper towels and while hot, coat them with the cinnamon sugar.
Remove from the refrigerator and make small balls and set aside in the freezer for 20 minutes just to firm. Apart sift flour with baking powder and salt. Reserve. In a bowl place butter, sugar and eggs and beat with a whisk until pale and fluffy. Add the dry mixture of alternating with milk and mix well until dough is smooth. Reserve. Dip each ball of dulce de leche in the dough with the help of two tablespoons. To fry the doughnuts, fill a pan up to 2" of canola oil. Heat the oil until it reaches 375F. Do not over-crowd the pan with doughnuts. Fry about 5 at a time (depending on the size of the pan). They will sink to the bottom but then float to the top. Turn them over and let them cook for an additional 2 minutes or so.Drain them on paper towels and while hot, coat them with the cinnamon sugar.
