Brazilian recipe
Homemade Sonho: Easy Traditional Doughnut Recipe (Sonho : receita de doce)
Learn how to craft authentic Brazilian 'sonho'—pillowy, deep-fried doughnuts filled with luscious vanilla custard, perfect for a cozy afternoon tea.
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Ingredients
3 large eggs
50g fresh yeast
1 cup unsalted butter
1 cup caster sugar (for the dough)
1 pinch salt
1 cup plain flour (for the sponge)
1/2 cup milk (for the sponge)
7 and 1/2 cups plain flour (remaining)
1 cup milk (remaining)
Vegetable oil for deep frying
500ml full-cream milk (for the custard)
1 and 1/2 cups caster sugar (for the custard)
6 egg yolks, passed through a fine sieve
25g cornflour
25g plain flour (for the custard)
40g unsalted butter (for the custard)
1 tbsp vanilla bean paste or extract
1 tbsp cocoa liqueur
200g strawberry jam (optional, for filling)
480g icing sugar (for the glaze)
300ml water (for the glaze)
1 and 1/2 tbsp lemon juice
200g dark chocolate, finely chopped
200ml thickened cream
1 tbsp unsalted butter (for the chocolate topping)
50g fresh yeast
1 cup unsalted butter
1 cup caster sugar (for the dough)
1 pinch salt
1 cup plain flour (for the sponge)
1/2 cup milk (for the sponge)
7 and 1/2 cups plain flour (remaining)
1 cup milk (remaining)
Vegetable oil for deep frying
500ml full-cream milk (for the custard)
1 and 1/2 cups caster sugar (for the custard)
6 egg yolks, passed through a fine sieve
25g cornflour
25g plain flour (for the custard)
40g unsalted butter (for the custard)
1 tbsp vanilla bean paste or extract
1 tbsp cocoa liqueur
200g strawberry jam (optional, for filling)
480g icing sugar (for the glaze)
300ml water (for the glaze)
1 and 1/2 tbsp lemon juice
200g dark chocolate, finely chopped
200ml thickened cream
1 tbsp unsalted butter (for the chocolate topping)
Where to find ingredients
Find fresh yeast in the refrigerated dairy or bakery section of major supermarkets like Woolworths or Coles. Use Australian 'plain flour' for the dough and 'cornflour' (cornstarch) for the custard. For the cream, 'thickened cream' is the standard choice in Australia. If fresh yeast is unavailable, active dry yeast may be used as a substitute (use approximately 17g).
Preparation method
- In a large mixing bowl, combine the eggs, fresh yeast, butter, sugar, salt, the 1 cup of flour, and 1/2 cup of milk.
- Whisk to create a sponge and let it rest for 5 minutes.
- Add the remaining flour and milk, kneading thoroughly until a smooth and soft dough forms.
- Allow the dough to rest for another 5 minutes.
- Shape into round doughnuts and leave to prove until doubled in size (approximately 30 minutes).
- Deep-fry the doughnuts in oil heated to 170°C until golden brown.
- Remove from the oil and drain on paper towels.
- Prepare the custard: in a saucepan, whisk the milk, sugar, sieved yolks, cornflour, plain flour, butter, vanilla, and cocoa liqueur.
- Cook over medium heat, stirring constantly until thick and boiling; simmer for 30 seconds after it reaches a boil.
- Transfer to a bowl and leave the custard to cool completely.
- Prepare the sugar glaze: in a clean saucepan, combine the water and sugar, bringing to a boil without stirring.
- Simmer for approximately 12 minutes until it reaches a thick syrup stage.
- Remove from the heat and pour onto a clean, cool, slightly damp marble or granite surface.
- Sprinkle the lemon juice over the syrup and work it with a wooden spoon, moving from the inside out until it forms a smooth, white paste.
- Check the consistency by shaping a small amount; it should feel firm and hold its shape.
- Store the glaze in a plastic bag until ready to use, melting over a bain-marie if necessary.
- Prepare the chocolate ganache: in a small saucepan, heat the thickened cream until just boiling.
- Remove from the heat and stir in the chopped dark chocolate and butter.
- Stir continuously until the chocolate has completely melted and the mixture is glossy and smooth.
- Slice the cooled doughnuts in half horizontally or create a small opening for the filling.
- Pipe the vanilla custard into the centre and add a spoonful of strawberry jam if using.
- Dip the tops of the filled doughnuts into the warm chocolate ganache and allow to set.
Observations
The 'sonho' is a quintessential Brazilian treat, beloved for its airy, cloud-like dough that is deep-fried to golden perfection and typically filled with velvety creams. Its enduring popularity stems from the harmonious balance of sweetness and texture, offering a versatile canvas for various fillings and indulgent glazes. This recipe provides a step-by-step guide to recreating these bakery-style delights in your own kitchen.
This particular version pairs the classic dough with a smooth vanilla custard, an optional layer of tangy strawberry jam, and a decadent chocolate ganache finish. The process involves preparing a starter 'sponge' for the dough, followed by careful shaping, frying, and assembling the fillings and toppings to ensure a professional finish at home.
This particular version pairs the classic dough with a smooth vanilla custard, an optional layer of tangy strawberry jam, and a decadent chocolate ganache finish. The process involves preparing a starter 'sponge' for the dough, followed by careful shaping, frying, and assembling the fillings and toppings to ensure a professional finish at home.
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