White Chocolate Glazed Donut Holes – Brazilian Bolinhos de Chuva
Bolinhos de Chuva are the Brazilian equivalent of fried pancakes: deep-fried dough Named for its raindrop shape, glazed with a sweet combination of white chocolate and fun colorful sprinkles, gives these glazed donut holes an irresistible combination of softness and sweetness in each bite.
No kid would ever say no to sprinkles, right? My girl is crazy about Sprinkles and even though I try not to serve her too much sugar, a little bit of fun and sweetness don’t hurt. So, I’m sure any kid will love these fun White Chocolate Glazed Donut Holes I made.
Table of Contents
Sprinkled White Chocolate Glazed Donut Holes or Brazilian Bolinhos de Chuva
If you need a quick and easy afternoon treat, you won’t get anything easier than this… In less than 20 minutes you can give your kids a delicious and fun sweet treat with these white chocolate glazed doughnut holes!
This post may contain affiliate links. Please read our Disclosure Policy.
Like beignets, they are slightly crunchy on the outside but light and pillowy inside. And, since they are meant to be an impromptu snack, they are very simple to make and ready in about 20 minutes!
This recipe is a Brazilian family tradition ever since I can remember. My mom and my grandma used to make them all the time for the afternoon snack.
The original recipe calls for Cinnamon and sugar as toppings but I decided to make a twist and glaze it with white chocolate and colorful sprinkles so my girl would enjoy it even more. I know my little brother loves this too.
How to make Bolinhos de Chuva or Glazed Donut Holes
To be completely honest, these glazed donut holes or Brazilian Bolinhos de Chuve are almost like making a pancake batter but deep fried instead of cooked in a pan. So fun, quick, and easy to make.
So, here is the recipe.
Ingredients:
- All-purpose flour
- Whole milk
- Large egg
- Baking powder
- Vanilla extract
- Sugar
- White chocolate – melted
- Sprinkles
Directions:
Heat in a small frying pan enough oil so the dough won’t touch the bottom.
Everything gets whisked together in a large mixing bowl in under 5 minutes, no stand mixer is necessary!
In a large bowl mix well with a whisk, the milk, egg, flour, baking powder, sugar, and vanilla.
Once the batter mixture is smooth, it is ready to be fried!
No need to rest, rise, shape, nada. Beware that the batter is soft, so don’t try to form balls or anything.
Here’s the important part: a deep-fry thermometer can be very useful here. The oil’s temperature needs to be around 360 degrees F. Too hot and your donut holes will be raw inside and if too cold and they’ll get oily and soggy.
Using a small ice cream scoop pour the dough into the frying pan in just one shot. Don’t let dough create a continuous line.
This fried dough gets crazy shapes but don’t you worry, it’s fun!
Just let the dough get golden brown and remove it from the oil directly to a plate into a plate or wire rack lined with paper towels to drain the excess oil.
Melt your white chocolate with a double boiler and stir until smooth.
Then dip half the dough in the chocolate and then directly through in the sprinkles so they stick.
Place them on wax paper or a baking sheet so the chocolate hardens again.
Serve and Enjoy!
These treats are better if you make and serve them as soon as the chocolate hardens a little. Serving fresh is the best!
Cooking Tips
Take care to not over-mix the dough. Finish folding the batter when you can still see a streak or two of flour left in the bowl.
I recommend using an ice cream scoop or two spoons, one to scoop the batter and the other to help scrape it from the first spoon, dropping it in the hot oil. Yes, your donut holes will be irregular, varying in size and shape. But hey! no one will care!
If you have a deep fryer, that’s great! Just preheat it to 360 degrees F and let the machine work for you. But if you don’t, you can just heat the oil in a large pot and use a thermometer to keep an eye on the temperature, lowering or increasing the heat as needed.
Cinnamon sugar is delicious on these donuts, as is granulated sugar or confectioners’ sugar, and can be filled with sweetened cream if desired.
Make ahead and storing
Make ahead. You can make the batter ahead and keep it in the fridge so you can fry some donut holes whenever you have a craving. Make sure you cover and keep the batter refrigerated for up to 4 days!
Reheating the donut holes. Brazilian beignets with white chocolate topping are best served warm as soon as they are made but can be kept at room temperature for a day or so. However, if you make them as the original recipe calls for – and didn’t vanish within seconds, although they are best when eaten warm, you can just store it in an airtight container and reheat them later.
The truth is they will lose a little bit of the freshly fried appeal, but they will still be delicious. To reheat, set them in a large baking pan, uncovered, and pop in a 325°F oven until hot, 15 to 20 minutes.
Frequently Asked Questions
Whether you call them Timbits, Munchkins, doughnut holes, or even moose turds, there is one thing we can all agree on- those doughy balls of goodness are delicious.
Honestly, this batter is so quick and easy to make that I never saw the purpose in that. I can have a batch of batter ready by the time I finish heating the oil! And these have never lasted long enough in my house for me to consider freezing the leftovers. However, I have heard of some people who have done it. Once they are ready to eat the donut holes, just heat a pot of oil again and finish frying until they are golden brown.
More Sweet Recipes to Try
If you like this Brazilian Bolinhos de Chuva or Glazed Donut Holes recipe you might also love these other delicious sweet recipes too!
🥣 Recipe
White Chocolate Glazed Donut Holes – Brazilian Bolinhos de Chuva
Ingredients
- 1 cup all purpose flour
- ½ cup whole milk
- 1 Large egg
- ½ tsp baking powder
- ½ tsp vanilla extract
- 1 tbsp sugar
- 1 cup of white chocolate melted
- Sprinkles
Instructions
- Heat in a small deep frying pan with enough oil so the dough won’t touch the bottom.
- Everything gets whisked together in a large mixing bowl in under 5 minutes, no stand mixer is necessary!
- In a large bowl mix well with a whisk, the milk, egg, flour, baking powder, sugar, and vanilla.
- Once the batter mixture is smooth, it is ready to be fried!
- No need to rest, rise, shape, nada. Beware that the batter is soft, so don’t try to form balls or anything.
- Here’s the important part: a deep-fry thermometer can be very useful here. The oil’s temperature needs to be around 360 degrees F. Too hot and your donut holes will be raw inside and if too cold and they’ll get oily and soggy.
- Using a small ice cream scoop pour the dough into the frying pan in just one shot. Don’t let dough create a continuous line.
- This fried dough gets crazy shapes but don’t you worry, it’s fun!
- Just let the dough get golden brown and remove it from the oil directly to a plate into a plate or wire rack lined with paper towels to drain the excess oil.
- Melt your white chocolate with a double boiler and stir until smooth.
- Then dip half the dough in the chocolate and then directly through in the sprinkles so they stick.
- Place them on wax paper or a baking sheet so the chocolate hardens again.
- Serve and Enjoy!
- These treats are better if you make and serve them as soon as the chocolate hardens a little. Serving fresh is the best!
Til’ next time…
FREE WORKBOOK
Keeping your Sweet Home Organized
Learn how to create intentional habits and simple routines to Keep Your Home Organized. Plus freebies, printables, exclusive content, and tips.
Disclaimer: By clicking on the “Yes” button above you are giving me your consent to collect and use your information according to the law and My Policy Privacy. Zero Spam I promise!
