Traditional Brazilian Raindrop Beignets (Bolinho de Chuva)

Beignet Batter

• 2 whole medium eggs
• 1/2 cup granulated sugar (100g)
• 1 cup whole milk at room temperature (240ml)
• 2 and 1/2 cups all-purpose flour (350g)
• 1 level tablespoon baking powder (14g)
• 1 generous pinch of salt
• Neutral cooking oil for deep frying (about 500ml - 800ml)

Cinnamon Sugar Dusting

• 1 cup granulated or superfine sugar (180g)
• 1 tablespoon ground cinnamon

Making the Batter

1. 1

   In a deep mixing bowl, whisk together the eggs, sugar, milk, and pinch of salt until smooth and the sugar is dissolved.

2. 2

   Gradually sift in the all-purpose flour, stirring gently with a whisk or wooden spoon until a thick, smooth, velvety batter forms without lumps.

3. 3

   Fold in the baking powder gently until just incorporated. Do not overmix.

Frying and Finishing

1. 4

   Heat about 2 inches of oil in a medium saucepan over medium heat (approx. 170°C / 340°F). Test by dropping a tiny bit of batter; it should gently sizzle and rise within 3 seconds.

2. 5

   Using two tablespoons, scoop a small dollop of batter with one spoon and nudge it gently into the hot oil with the second spoon.

3. 6

   Fry in small batches so the oil temperature doesn't drop. The beignets will turn golden brown and often flip on their own as they puff up.

4. 7

   Remove with a slotted skimmer spoon and drain immediately on paper towels.

5. 8

   While still pleasantly warm, roll each beignet in the cinnamon sugar mixture and enjoy right away with fresh coffee or tea.