Brazilian cuisine is rich with comforting flavors, and few treats capture that better than rosquinha de pinga, also known as cachaça donuts. These homemade donuts are sweet, slightly crispy on the outside, and wonderfully soft and fluffy on the inside.
Best of all, they’re made with cachaça, Brazil’s famous sugarcane spirit, which gives them a subtle aroma and lightness that’s hard to beat.
Whether you want to impress at a family gathering or simply enjoy a nostalgic snack, learning to make cachaça donuts from scratch is a rewarding experience. Let’s explore how to do it right — from ingredient selection to technique tips that make all the difference.
What Is Rosquinha de Pinga?
Rosquinha de pinga is a traditional Brazilian donut, often enjoyed with coffee or served at breakfast. The key ingredient is cachaça, which helps the dough become light and airy, while adding a very subtle, non-alcoholic flavor once baked or fried. The texture is somewhere between a cake and a bread — fluffy, moist, and tender.
These donuts can be either fried or baked, and they’re typically coated in sugar or drizzled with cinnamon syrup.
Ingredients You’ll Need
Before getting started, here are the basic ingredients for a traditional batch of soft and fluffy cachaça donuts:
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2 cups of all-purpose flour (more if needed)
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1/2 cup of sugar
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2 tablespoons of butter (room temperature)
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1 tablespoon of baking powder
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2 large eggs
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1/4 cup of whole milk
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3 tablespoons of cachaça
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A pinch of salt
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Sugar and cinnamon (for coating)
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Oil (if frying)
Tip: Always use a good-quality cachaça. It doesn’t need to be expensive, but it should be smooth and free from strong impurities.
Step-by-Step Instructions
1. Mix the Wet Ingredients
In a large bowl, beat the eggs lightly. Then, add the sugar, butter, milk, and cachaça. Mix until everything is well combined and the butter is dissolved into the mixture.
2. Add the Dry Ingredients
Gradually sift in the flour, salt, and baking powder while mixing with a wooden spoon or your hands. Continue until a soft dough forms. The dough should be slightly sticky but manageable — not too wet and not too dry.
If needed, add a little more flour until the dough no longer sticks excessively to your hands.
3. Rest the Dough
Let the dough rest for about 10–15 minutes. This allows the ingredients to settle and makes it easier to shape the donuts.
4. Shape the Donuts
Divide the dough into small balls (about the size of a ping pong ball). Then, roll each ball into a rope and form small rings or twist them gently into a spiral. Try to keep the size uniform for even cooking.
Baking vs. Frying: Which Is Better?
Traditionally, rosquinhas de pinga are fried, giving them a golden brown crust with a slightly crispy edge. But baking is a healthier alternative and can be just as delicious if done right.
To Fry:
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Heat oil in a large pan (around 170°C / 340°F).
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Gently place a few donuts at a time into the oil.
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Fry for 2–3 minutes on each side, or until golden brown.
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Drain on paper towels.
To Bake:
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Preheat the oven to 180°C (350°F).
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Line a tray with parchment paper.
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Bake the donuts for about 20–25 minutes, or until slightly golden.
Coating and Flavoring Options
Once the donuts are cooked, it’s time for the finishing touch:
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Classic Coating: Roll in a mixture of sugar and cinnamon while they’re still warm.
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Coconut Glaze: Dip the donuts in a light glaze made of condensed milk and shredded coconut.
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Orange Zest Sugar: Mix sugar with a little orange zest for a citrusy aroma.
Don’t skip this step — the coating is what gives rosquinhas de pinga their signature sweetness.
Expert Tips for Fluffy Donuts
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Do not overmix the dough. This can make the donuts tough. Mix just until the dough holds together.
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Use fresh baking powder. Since this is a quick bread dough (no yeast), baking powder is the only leavening agent.
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Let the oil heat properly. If the oil is too hot, the outside will brown too fast while the inside stays raw.
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Serve while warm. These donuts are best enjoyed fresh out of the fryer or oven.
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Add a little citrus. A few drops of orange or lemon juice in the dough can enhance the flavor beautifully.
Storing and Reheating
Store your donuts in an airtight container for up to 2 days at room temperature. For longer storage, freeze them (without the sugar coating) and reheat in a preheated oven for 5–8 minutes at 160°C (320°F).
To freshen up leftovers, sprinkle with sugar and warm briefly in the microwave or oven.
Why Try Making Rosquinha de Pinga?
Not only is this a recipe rooted in Brazilian heritage, but it also brings a sense of nostalgia and comfort. It’s a wonderful option for:
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Weekend breakfasts with family
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Coffee breaks with a homemade touch
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Small-scale baking projects for beginners
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Teaching kids traditional recipes
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Exploring new uses for cachaça beyond cocktails
Plus, once you master the basic recipe, you can experiment with fillings, glazes, or even transform them into baked donut rings with modern flavors.
Final Thought: Homemade Delight with a Brazilian Twist
Learning how to make rosquinha de pinga at home is more than just baking — it’s about connecting with tradition and creating joyful moments through food. Whether you fry them to golden perfection or opt for a lighter baked version, these donuts will fill your kitchen with irresistible aroma and warmth.
Don’t be surprised if they become your go-to weekend treat!