White Chocolate Glazed Donut Holes – Brazilian Bolinhos de Chuva

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!