Get ready to delight yourself with this recipe. These Gluten-free Brazilian fried dough balls (popularly known as bolinho de chuva) are delicious, with a flavor that is a mix of traditional bolinho de chuva plus the taste of cornstarch cookies.
In addition to being delicious, this treat has the advantage of being completely free of gluten and dairy. This makes it an excellent option for people following restrictive diets, as well as for those suffering from gluten intolerance, such as celiacs.
Perfect for an afternoon coffee or a rainy day with family, not to mention that it absorbs very little oil and isn’t greasy at all!
With a subtle touch of cinnamon, this sweet delight is a true temptation that will make everyone’s mouth water. So, let’s head to the kitchen to learn how to prepare this wonderful Brazilian treat together!
Come back often, this little corner is all yours! Until the next delicious treat!
Gluten-free Brazilian fried dough balls (Bolinho de Chuva)
Ingredientes
Instructions
- In a bowl, crack the eggs.
- Add the vanilla, sugar, oil, a pinch of salt, and ground cinnamon to the eggs.
- Beat all ingredients well until completely mixed.
- Gradually add the sweet cassava starch to the mixture, stirring continuously.
- The amount of starch may vary, so add it little by little until the dough reaches a firm consistency. If the dough is too soft, add more starch; if it's too hard, add a little water.
- The dough should be very firm and uniform. If necessary, use a rigid spoon to mix, as the consistency can be difficult for a regular metal spoon.
The right consistency for the dough is when it is very firm and shapeable with a spoon. In this recipe, a total of 220 g of sweet cassava starch was used to reach this point
- Now it's time to fry! Heat oil in a pan, but make sure it's not too hot. The ideal temperature is intermediate, between warm and hot.
- When the oil is at the correct temperature, start dropping small portions of the dough into the pan to fry. Remember not to crowd the pan too much so the dough balls can fry evenly.
- After frying the first batch of dough balls, turn off the heat for a moment to lower the oil temperature. This will prevent them from getting too dark on the outside and raw on the inside.
- With the oil temperature reduced, turn the heat back on and continue frying the remaining dough balls. Keep the oil temperature between warm and hot to ensure uniform frying.
- Once all the dough balls are fried and golden brown, remove them from the pan and place them on paper towels to remove excess oil.
- Now it's time to fill the dough balls, if desired. In this recipe, cooked condensed milk was used as a filling.
- Put the cooked condensed milk into a piping bag with a tip, poke the dough balls, and release the filling inside and on top of them.
- It's time to enjoy these delicious Gluten-free Brazilian fried dough balls (popularly known as bolinho de chuva)!
Watch the video with the step-by-step recipe for the Gluten-Free and Dairy-Free Fried Sweet Dough Balls (Bolinho de Chuva).
Watch the video to see the step-by-step recipe for Gluten-free Brazilian fried dough balls. English dubbing available; to activate, click the Settings icon and select 'Audio track'.
Note
1 – Cinnamon does not stick to Gluten-free Brazilian fried dough balls the traditional way it does with wheat-based versions. To ensure the characteristic cinnamon flavor in the dough balls, it is essential to add it directly to the dough, as done in this recipe.
2 - The ideal oil temperature for frying Gluten-free Brazilian fried dough balls is between 320°F and 338°F. If it is too hot, they brown quickly on the outside and remain raw on the inside. If it is cold, they absorb too much oil and become soggy.
