Bolinhos de Chuva are the Brazilian equivalent of Beignets: deep fried dough sprinkled with cinnamon and sugar. Named for their raindrop shape, they are impossible to resist!
In a large bowl, whisk the egg, butter, sugar and salt until smooth.
Slowly add the flour, baking powder and milk, stirring carefully with a wooden spoon, until you have a thick but cohesive batter.
In a large pot, heat several inches of vegetable oil to 360 degrees F.
Using two spoons, scoop some of the batter and scrape it off into the hot oil. Make sure to work in batches, frying about 5 to 6 beignets at a time, flipping them occasionally for even browning. They should take 3-4 minutes until golden brown and cooked through. Using a slotted spoon, remove the fried bolinhos from the oil and transfer to a plate lined with paper towel to drain the excess oil.
While they are still hot, roll or dust with sugar and cinnamon.
Serve immediately!
Notes
Read the post above for instructions on reheating and frying.