Dry and fluffy Rain Cookie Recipe

You may have already tried several recipes for dumplings in your life, but I guarantee that this one will stay in your memory! I took my grandma's traditional rain dumpling recipe and improved it by adding an extra taste to the dough through fennel, Moscatel wine and orange zest. Frying at the right temperature, the rain cakes were fluffy and dry, a wonder to have for breakfast!

Here at TudoReceitas I share with you below all the tricks and tips of my recipe for a dry and fluffy rain cake, it was a discovery that left my grandma amazed. Be sure to prepare!

Ingredients for making fluffy, dry rain dumpling:

 300 milliliters of milk (1¼ cups)

 50 grams of butter

 2 tablespoons of sugar

 1 teaspoon of fennel beans

 2 tablespoons of Muscat (liqueur wine)

 1 orange (scrape)

 1 pinch of salt

 150 grams of wheat flour with yeast

 2 eggs

 750 milliliters of sunflower oil (for frying)

 3 tablespoons of sugar (to sprinkle)

 1 teaspoon of powdered cinnamon

How to make a dry and fluffy rain cake:

Place the milk in a pan and cook with the butter, sugar, fennel, Muscat, orange zest and salt. Wait for it to start boiling so that all these ingredients give off their flavor and you get flavored milk.

Tip: When the milk boils, the Moscatel will lose its alcohol, that's why this rain dumpling recipe is valid for children too.

Remove pan from heat and add flour all at once. Mix with a wooden spoon and cook, stirring constantly, until the dough starts to come off. At this point the dough will be very hard and difficult to stir, but as you mix it and it heats up, it will get softer.

Remove pan from heat again and add 1 egg. Stir until well incorporated into this fluffy rain cake batter and add the other egg, mixing very well again. Meanwhile, put the oil to heat.

When the oil is hot, place a few portions of the shaped rain cookie dough with the help of a spoon. Let the dumplings fry until they rise to the surface of the oil and are golden brown.

Tip: You'll know the oil is at the right temperature when you put some dough in it and the dough starts to effervesce, meaning air balls form around it.

Remove the rain cakes to a plate with absorbent paper and leave for a few seconds, so that the excess oil drains and becomes dry.

Then, while they're still hot, toss your homemade rain dumplings in sugar and cinnamon mixed together.

And your rain cakes with fennel, Muscat and orange are ready. I'm sure you'll like this combination of flavors and be surrendered to the fluffy dough. Bon appetit and let us know in the comments what you think!

Looking for more Rain Cookie Recipes? See these suggestions:

Baked Brazillian Doughnut

Rain dumpling with cornstarch

Gluten Free Rain Cookie

If you liked the dry and fluffy Rain Cookie recipe, we suggest you enter our Sweet Cookies Recipes category. You can also visit a list of the best Brazilian recipes. You may be interested to read about the mango lassi recipe blogpost/ basil mayonnaise recipe/ polenta gnocchi recipe/ golden honey recipe/ Moroccan lentil salad recipe.