This version of traditional dumplings is constructed to form small, golden, fluffy dumplings in the center without relying on excessively hot oil. The doneness of the dough and temperature stability during frying are more important than frying quickly.
Ingredients
For the dough
• 2 large eggs, approximately 100 g without shell
• 70 g of sugar, about 1/3 cup (tea)
• 2 g of salt, about 1/3 of a teaspoon
• 180 ml of whole milk
• 280 g of wheat flour, about 2 1/3 cups (tea)
• 12 g of chemical yeast powder, 1 level spoon (soup)
• 1 liter of neutral oil for frying, such as soy, canola or sunflower
To finish
• 80 g of sugar, about 1/2 cup (tea)
• 1 teaspoon of cinnamon powder
Preparation method
1. Mix the dough base
In a bowl, mix the eggs, sugar and salt with a wire whisk for about 1 minute, just until uniform. Add the milk and mix again.
2. Add the flour
Add the flour in three parts, mixing with a spatula or spoon after each addition. Stop as soon as there are no dry spots. The batter should be thick and fall off the spoon in a thick, slow ribbon, leaving a visible mark for a few seconds before leveling out.
3. Heat the oil
Put the oil in a deep pan measuring 18 to 20 cm in diameter, leaving free space up to the edge. Heat over medium heat until it reaches 165 to 170 °C. If you have a culinary thermometer, use it throughout the frying process to monitor the temperature between batches.
4. Add the yeast
When the oil is almost in the correct range, incorporate the yeast into the dough with short movements, just until distributed. Avoid mixing the dough after this step.
5. Make a test cupcake
With two spoons, remove a portion of approximately 18 to 20 g of dough and carefully drop it into the oil. The dumpling should begin to bubble immediately, puff up, and rise without darkening all at once. Fry until golden on all sides and open the first in half to confirm that the center is cooked and soft.
6. Fry in small batches
Fry 5 to 6 fritters at a time, keeping the oil between 165 and 170 °C. Turn with a slotted spoon when necessary to brown evenly. Each batch usually takes 2 1/2 to 3 1/2 minutes, depending on the size of the portions and the temperature recovery of the oil.
7. Drain without clumping
Remove the dumplings with a slotted spoon and hold them over the pan for a few seconds to let the excess oil drain. Transfer to absorbent paper or wire rack, in a single layer. Do not stack while they are releasing steam.
8. Roll in sugar and cinnamon
Mix the sugar with the cinnamon in a deep plate. Dip the still-warm dumplings in the mixture and serve immediately.
Right spot / how to know it’s ready
The finished cupcake turns golden evenly, with a firm surface that is dry to the touch. When opening a test piece, the crumb should be light, tender and completely cooked, with no wet band of raw dough in the center. If the skin darkens before the inside cooks, the oil is too hot or the portion is too large.
Tips for the recipe to work out
Maintain temperature range
Cold oil prolongs frying and favors fatty dumplings; Too hot oil will darken the outside before cooking the center. Adjust the heat between batches to return to 165 to 170 °C.
Work with small portions
Portions of 18 to 20 g cook more regularly. Very large dumplings may appear ready on the outside but still raw on the inside.
Do not fill the pan
Too many dumplings at the same time lower the temperature of the oil. Fry in small batches and wait for the oil to return to the correct range before continuing.
Mix the flour just until combined
Stirring the dough for too long after adding the flour tends to make it more elastic and heavy. Once there are no dry spots, stop mixing.
Observe the consistency before frying
The dough should not be runny like pancake batter or firm like bread dough. The ideal is a slow, thick drop from the spoon, which allows compact portions to be formed.
Substitutions and variations
Can I use another milk?
Semi-skimmed milk works without any major changes. Neutral vegetable drinks can also be used, but some are more watery and can make the dough slightly more fluid; in this case, the consistency must be observed before frying.
Can I omit the cinnamon?
Yes. Cinnamon only comes in at the end and can be omitted without altering the structure of the dough.
Can I swap wheat flour for gluten-free flour?
It is not a direct exchange in this formulation. Gluten-free mixes absorb liquid and structure differently, so they need a recipe tailored specifically for that type of flour.
How to store
Bolinho de rain has the best texture on the same day. If there is any leftovers, let the excess steam escape, place in a closed container and keep refrigerated at 5°C or below for up to 3 days. To recover part of the dry surface, heat in the oven or Air Fryer at 160 °C for around 4 to 6 minutes. The microwave tends to make the surface soft.
How to serve / side dishes
Serve warm, right after coating with sugar and cinnamon. Brewed coffee, coffee with milk or tea without too much sugar balance the sweetness of the cupcake well.
Common mistakes
Why was my cupcake soggy?
The most likely causes are oil below temperature, too many units in the same batch or excessively fluid mass. Reheat the oil to 165 to 170 °C, reduce the amount per batch and check that the dough falls off the spoon in a thick ribbon.
Why was it dark on the outside and raw on the inside?
The oil was too hot or the portion was large. Lower the temperature and make smaller cupcakes, using the first unit of each setting as a test.
Why was the cupcake heavy?
The dough may have been too thick or mixed too much after adding the flour. Preserve the consistency of thick batter, but still able to fall slowly from the spoon, and mix just until combined.
Why do dumplings spread in oil?
This usually happens when the dough is too fluid or goes into cold oil. The portion should maintain a compact shape as soon as it touches the hot oil and begin to inflate almost immediately.
