Brazilian recipe
Homemade Sonho: Traditional Bajan-Style Fried Dough (Sonho)
Master the art of making Sonho, the pillowy, cream-filled fried dough that's a staple in Brazilian bakeries. A classic treat with vanilla custard and chocolate.
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Ingredients
3 whole eggs
50g fresh yeast
1 cup butter
1 cup granulated sugar (for the dough)
1 pinch salt
1 cup all-purpose flour (for the sponge)
1/2 cup milk (for the sponge)
7 1/2 cups all-purpose flour (remaining)
1 cup milk (remaining)
Vegetable oil for frying
500ml whole milk (for the custard)
1 1/2 cups granulated sugar (for the custard)
6 egg yolks, passed through a sieve
25g cornstarch
25g all-purpose flour (for the custard)
40g butter (for the custard)
1 tablespoon vanilla essence
1 tablespoon cocoa liqueur
200g strawberry jam (optional, for filling)
480g granulated sugar (for the sugar glaze)
300ml water (for the sugar glaze)
1 1/2 tablespoons lemon juice
200g dark chocolate, chopped
200ml fresh heavy cream
1 tablespoon unsalted butter (for the chocolate topping)
50g fresh yeast
1 cup butter
1 cup granulated sugar (for the dough)
1 pinch salt
1 cup all-purpose flour (for the sponge)
1/2 cup milk (for the sponge)
7 1/2 cups all-purpose flour (remaining)
1 cup milk (remaining)
Vegetable oil for frying
500ml whole milk (for the custard)
1 1/2 cups granulated sugar (for the custard)
6 egg yolks, passed through a sieve
25g cornstarch
25g all-purpose flour (for the custard)
40g butter (for the custard)
1 tablespoon vanilla essence
1 tablespoon cocoa liqueur
200g strawberry jam (optional, for filling)
480g granulated sugar (for the sugar glaze)
300ml water (for the sugar glaze)
1 1/2 tablespoons lemon juice
200g dark chocolate, chopped
200ml fresh heavy cream
1 tablespoon unsalted butter (for the chocolate topping)
Where to find ingredients
Find fresh yeast and high-quality dairy in the refrigerated sections of local supermarkets like Massy Stores or Popular Discounts. Fresh produce and pantry staples are widely available at local markets and grocery stores; for high-quality dark chocolate, check the baking aisle at larger retailers.
Preparation method
- In a large bowl, whisk together the eggs, fresh yeast, butter, sugar, salt, 1 cup of flour, and 1/2 cup of milk.
- Prepare the sponge mixture and let it rest for 5 minutes.
- Incorporate the remaining flour and milk, kneading thoroughly until a soft, uniform dough is formed.
- Allow the dough to rest for another 5 minutes.
- Shape into round individual portions and leave to proof until they have doubled in volume, approximately 30 minutes.
- Deep-fry the dough in oil preheated to 170°C until golden brown.
- Remove from the oil and drain on paper towels.
- For the custard: in a saucepan, combine the whole milk, sugar, sieved egg yolks, cornstarch, flour, butter, vanilla essence, and cocoa liqueur.
- Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil. Continue to cook for 30 seconds after boiling.
- Set the custard aside to cool completely.
- For the sugar glaze: in a saucepan, combine the water and sugar. Heat without stirring.
- Simmer for approximately 12 minutes, until it reaches a thick thread consistency.
- Remove from the heat and pour the syrup onto a cool, slightly moistened marble slab.
- Sprinkle the lemon juice over the syrup and beat with a wooden spoon, working from the center outward, until it forms a thick, white, homogenous paste.
- Test the consistency by shaping a small amount of the paste; it should be firm.
- Store the glaze in a plastic bag until ready to use, then melt gently in a bain-marie.
- For the chocolate topping: heat the heavy cream in a saucepan until it reaches a boil.
- Remove from heat and add the chopped dark chocolate and unsalted butter.
- Stir until the chocolate has fully melted and the ganache is smooth.
- Slice the sonhos in half or create a small opening for the filling.
- Pipe the vanilla custard into the center, adding a dollop of strawberry jam if desired.
- Dip the top of each sonho into the chocolate ganache and allow to set.
Observations
The Sonho is a celebrated Brazilian confection, cherished for its light, airy dough that is fried until golden and typically piped full of velvety creams. Its enduring appeal lies in the delicate harmony between sweetness and the satisfying, soft crumb, allowing for endless variations of fillings and glazes. This guide provides a detailed walkthrough to help you achieve professional results from your own kitchen.
This particular version pairs the classic yeast-leavened dough with a rich vanilla custard, an optional layer of strawberry jam, and a decadent chocolate ganache finish. The process involves creating an initial sponge for the dough, followed by careful proofing, deep frying, and assembling the various fillings and toppings.
This particular version pairs the classic yeast-leavened dough with a rich vanilla custard, an optional layer of strawberry jam, and a decadent chocolate ganache finish. The process involves creating an initial sponge for the dough, followed by careful proofing, deep frying, and assembling the various fillings and toppings.
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