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Rotina Diária

Desserts

Brazilian Cinnamon Sugar Doughnut Bites

These Brazilian cinnamon sugar doughnut bites are crisp outside and soft inside, fried by the spoonful and rolled in cinnamon sugar. Learn how to get the oil temperature just right.

  • Total time 35 min
  • Prep time 15 min
  • Cooking 20 min
  • Makes about 25 doughnut bites
  • Difficulty Easy

Brazilian rain doughnuts are made from a thick cake batter dropped by spoonfuls into hot oil. Their name comes from the tradition of making them on rainy afternoons with whatever was in the pantry. The batter is thick enough to hold its shape and uses baking powder to puff up as it fries.

Oil temperature makes the difference between golden, crisp doughnut bites and greasy ones. If the oil is too cool, the batter absorbs too much fat; if it's too hot, the outside browns while the center stays raw.

Ingredients

Amounts for 25 servings (about 25 doughnut bites).

Batter

For frying and coating

Equipment

  • Large bowl
  • Whisk
  • Pot
  • Colander

Instructions

  1. Step 1 Mix the batter

    In a bowl, beat the eggs with the sugar until slightly pale. Stir in the milk, then gradually add the flour, mixing until you have a thick, smooth batter that drops from the spoon in clumps. Stir in the baking powder last.

    • 2 eggs
    • 1/2 cup sugar
    • 3/4 cup milk
    • 2 cups all-purpose flour
    • 1 tablespoon baking powder

  2. Step 2 Heat the oil

    Heat the oil in a deep pot over medium heat to about 170 °C. If you don't have a thermometer, test it with a small drop of batter: it should sink, then rise in 2 to 3 seconds surrounded by bubbles.

    • 1 liter of oil for frying

    About 5 min

  3. Step 3 Fry by the spoonful

    Use two spoons to scoop up portions of batter and drop them into the oil, a few at a time so the temperature doesn’t drop. Fry for 3 to 4 minutes, turning, until evenly golden. Drain on paper towels.

    About 15 min

  4. Step 4 Coat with cinnamon sugar

    Mix the sugar and cinnamon on a plate, then roll the fritters in the mixture while they’re still warm.

    • 1/2 cup sugar
    • 1 tablespoon ground cinnamon

Tips for success

  • Dip the spoons in the hot oil from time to time so the batter slides off without sticking.
  • If the fritters brown too quickly but are still raw inside, lower the heat and let the oil cool slightly.
  • Mash a banana into the batter to make banana fritters.

Substitutions

Milk
Use the same amount of water or orange juice.
Frying
The batter is too runny for an air fryer. Fry it instead, or bake spoonfuls at 200 °C for 15 minutes, like cookies.

How to store

They're best the day they're made. Stored in an airtight container, they'll keep for 1 day, but lose their crispness.

Allergens

Contains: gluten, Dairy, Eggs.

Packaged ingredients may contain traces of other allergens. Always check the labels of the brands you use.

Published October 13, 2026. US measurements: 1 cup = 240 mL, 1 tablespoon = 15 mL, 1 teaspoon = 5 mL; 1 oz = 28 g.