For the batter: For the coating:
  • 1/2 c granulated sugar
  • 1 Tbl ground cinnamon
  • Vegetable oil for frying
You will also need a heavy bottomed pan or electric fryer for this recipe.


Preheat the oil. In a heavy bottomed pan, deep skillet, or electric fryer heat several inches of vegetable oil to 360 degrees. (Use a candy thermometer if your pan does not have a temperature gauge. Prepare the coating. In a small bowl, stir together the ground cinnamon and 1/2 c sugar. Set aside. Make the batter. In a large bowl stir together the flour, salt, and 3 Tbl sugar. Add the eggs and 1/2 c c buttermilk ans stir with a wooden spoon. Slowly add more buttermilk until the consistency is a very thick cake batter. Mix in the baking powder. Fry the doughnuts. Using 2 teaspoons, or a small cookie scoop, spoon a generous teaspoon of batter and carefully drop it into the oil, using the second spoon to help scrape the dough off of the first one. Repeat with several more teaspoons, but do not overcrowd the doughnuts or they will stick together. Cook the doughnuts, turning occasionally, until golden brown on all sides. Use a slotted spoon to remove the doughnuts from the hot oil and drain briefly on paper towels. While still warm coat the doughnuts in the cinnamon sugar. Repeat with remaining batter. These bolinhos de chuva are best served warm, but can be reheated or served at room temperature. Makes about 25 small round doughnuts. Adapted from South American Food