Unveiling the Magic of Fluffy Brazilian Raindrop Beignets: Ideal for a rainy day in Brazil.
Have you ever dreamt of biting into a pillow of pure sweetness? Well, your dreams are about to become reality with Fluffy Brazilian Raindrop Beignets, a delightful treat that will tantalize your taste buds and transport you straight to the heart of South America. These melt-in-your-mouth pastries, also known as “Bolinho de Chuva” (little rain drops), are a cherished part of Brazilian cuisine, traditionally enjoyed during afternoon tea or as a sweet snack.
These delightful fritters get their name from their resemblance to raindrops, with a light and fluffy texture that practically dissolves on your tongue. Unlike your typical beignet, Fluffy Brazilian Raindrop Beignets boast a unique batter that incorporates whole milk, lending a subtle richness that complements the pops of sweetness from the granulated sugar. The secret to their irresistible texture lies in the gentle handling of the dough. By simply shaping the dough into rounds and flattening them slightly, you achieve these heavenly pockets of air that puff up beautifully when kissed by hot oil.
This recipe goes beyond simply translating a traditional favorite; it elevates the experience with a touch of culinary magic. We’ve swapped out the all-purpose flour for a blend that incorporates whole milk, resulting in a richer, fluffier dough. Additionally, we’ve introduced a delightful cinnamon sugar coating, adding a warm, inviting layer of flavor that perfectly complements the delicate sweetness of the beignets.
So, ditch the ordinary and embark on a delicious adventure with Fluffy Brazilian Raindrop Beignets. With their simple preparation and irresistible taste, they’re guaranteed to become a new favorite in your kitchen.
Ingredients:
- 2 large eggs
- ¾ cup granulated sugar
- 2 tablespoons unsalted butter, softened
- ½ teaspoon salt
- 1 tablespoon baking powder
- 1 cup whole milk
- 2 cups all-purpose flour, plus more for dusting
- Vegetable oil for frying
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions:
- In a large bowl, whisk together the eggs, sugar, butter, and salt until light and fluffy.
- Add the milk and flour alternately, beating until just combined after each addition.
- Stir in the baking powder until well combined.
- Heat about 2 inches of oil in a large saucepan or Dutch oven over medium heat until a deep-fry thermometer registers 375 degrees F.
- Dust a work surface with flour. Scoop the dough by rounded tablespoons and drop onto the prepared surface. Roll the dough into balls, then gently flatten each ball into a disk about 2 inches in diameter.
- Working in batches, carefully add the beignets to the hot oil and fry until golden brown and cooked through, about 2 minutes per side. Use a slotted spoon to transfer the beignets to a paper towel-lined plate to drain.
- In a shallow dish, combine the granulated sugar and cinnamon. While the beignets are still warm, toss them in the cinnamon sugar mixture to coat.
- Serve immediately, dusted with additional cinnamon sugar if desired.
Tips:
- To make sure the oil is hot enough, drop a small piece of bread into the oil. If it sizzles and turns golden brown, the oil is ready.
- Be careful not to overcrowd the pan when frying the beignets. This will cause the oil temperature to drop and the beignets will not cook evenly.
- Serve the beignets immediately for the best flavor and texture.
