Brazilian Cinnamon Raindrop Doughnuts

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Bolinhos de Chuva aka Brazilian Cinnamon Raindrop Doughnuts are named for their adorable raindrop shaped appearance.

Brazilian Cinnamon Raindrop Doughnuts

Vegetable oil — for frying
1 tbs cinnamon
1/2 cup plus 3 tbs sugar, divided
2 cups flour
1/2 tsp salt
2 eggs
1/2 to 1 cup buttermilk
1 tbs baking powder

In a deep fryer or skillet, heat several inches of vegetable oil to 360°.

In a small bowl, stir the cinnamon into 1/2 cup sugar and set aside.

In another bowl, mix together the flour, salt, and 3 tbs sugar.

Stir in the eggs and 1/2 cup buttermilk with a wooden spoon. Add more buttermilk, slowly, until mixture has the consistency of a very thick cake batter.

Stir in the baking powder.

Using two tsp (or a small cookie scoop), scoop 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 teaspoonfuls, but do not overcrowd the doughnuts or they will stick together.

Cook the doughnuts, turning occasionally, until golden brown on all sides.

Remove doughnuts from the oil with a slotted spoon and drain briefly on paper towels.

Roll the doughnuts in the cinnamon sugar while still hot.

Cook the rest of the doughnuts in batches. Serves 12-16

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