Brazilian recipe
Homemade Sonho: A Traditional Fried Dough Recipe (Sonho : receita de doce)
Learn to make authentic, pillowy-soft sonho, a classic Brazilian fried dough pastry filled with vanilla custard, perfect for tea time.
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Ingredients
3 large eggs
50g fresh yeast
225g butter
200g granulated sugar (for the dough)
1 pinch of salt
125g all-purpose flour (for the sponge)
120ml milk (for the sponge)
950g all-purpose flour (remaining)
240ml milk (remaining)
Vegetable oil for deep frying
500ml whole milk (for the custard)
300g caster sugar (for the custard)
6 egg yolks, strained
25g cornstarch
25g all-purpose flour (for the custard)
40g butter (for the custard)
1 tbsp vanilla extract
1 tbsp cocoa liqueur
200g strawberry jam (optional, for filling)
480g granulated sugar (for the glaze)
300ml water (for the glaze)
1.5 tbsp lemon juice
200g dark chocolate, chopped
200ml heavy cream
1 tbsp unsalted butter (for the chocolate coating)
50g fresh yeast
225g butter
200g granulated sugar (for the dough)
1 pinch of salt
125g all-purpose flour (for the sponge)
120ml milk (for the sponge)
950g all-purpose flour (remaining)
240ml milk (remaining)
Vegetable oil for deep frying
500ml whole milk (for the custard)
300g caster sugar (for the custard)
6 egg yolks, strained
25g cornstarch
25g all-purpose flour (for the custard)
40g butter (for the custard)
1 tbsp vanilla extract
1 tbsp cocoa liqueur
200g strawberry jam (optional, for filling)
480g granulated sugar (for the glaze)
300ml water (for the glaze)
1.5 tbsp lemon juice
200g dark chocolate, chopped
200ml heavy cream
1 tbsp unsalted butter (for the chocolate coating)
Where to find ingredients
Find fresh yeast and high-quality dairy in the refrigerated sections of local supermarkets. All-purpose flour and granulated sugar are available in the baking aisle. For high-quality dark chocolate and cocoa liqueur, visit specialty liquor stores or the confectionery section of major grocery retailers.
Preparation method
- In a large bowl, whisk together the eggs, fresh yeast, butter, sugar, salt, the 125g of flour, and the 120ml of milk.
- Stir to form a sponge and allow it to rest for 5 minutes.
- Incorporate the remaining flour and milk, kneading thoroughly until you achieve a soft, smooth, and elastic dough.
- Let the dough rest for an additional 5 minutes.
- Shape the dough into small rounds and proof until they have doubled in size, approximately 30 minutes.
- Deep-fry the dough in oil heated to 170°C until they reach a deep golden brown color.
- Remove the pastries and drain them on paper towels.
- To prepare the custard, combine the whole milk, caster sugar, strained egg yolks, cornstarch, flour, butter, vanilla extract, and cocoa liqueur in a saucepan.
- Cook over medium heat, whisking constantly until thickened and bubbling; continue to cook for 30 seconds after it reaches a boil.
- Transfer the custard to a bowl and let it cool completely.
- To prepare the glaze, combine the water and sugar in a saucepan and bring to a boil without stirring.
- Simmer for about 12 minutes until it reaches a thick thread consistency.
- Remove from heat and pour the syrup onto a cool, slightly moistened marble slab.
- Drizzle the lemon juice over the syrup and use a wooden spoon to work it from the inside out until it turns into a smooth, white paste.
- Shape a small amount of the paste to test the consistency; it should be firm yet spreadable.
- Store the icing in a plastic bag until ready to use, warming it gently over a bain-marie if necessary.
- To prepare the chocolate coating, heat the heavy cream in a saucepan until it just begins to simmer.
- Remove from heat and stir in the chopped dark chocolate and unsalted butter.
- Whisk until the chocolate is fully melted and the mixture is glossy and uniform.
- Slice the cooled fried pastries in half or create a small opening for filling.
- Fill each pastry with the vanilla custard and a dollop of strawberry jam, if desired.
- Dip the top of each sonho into the chocolate ganache and let it set before serving.
Observations
The sonho is a staple of Brazilian confectionery, beloved for its light, airy texture and satisfying fried exterior, typically stuffed with rich, creamy fillings. Its enduring appeal lies in the perfect harmony of sweetness and pillowy dough, making it a versatile canvas for various fillings and decadent toppings. This guide provides a step-by-step method to recreate this iconic bakery treat at home with professional results.
This particular recipe balances the traditional yeast-leavened dough with a silky vanilla bean custard—enhanced with a subtle hint of cocoa liqueur—and an optional layer of strawberry jam, topped off with a rich chocolate ganache glaze. The process involves creating a sponge starter to develop flavor, careful shaping, precise frying, and the preparation of the luscious fillings and coatings.
This particular recipe balances the traditional yeast-leavened dough with a silky vanilla bean custard—enhanced with a subtle hint of cocoa liqueur—and an optional layer of strawberry jam, topped off with a rich chocolate ganache glaze. The process involves creating a sponge starter to develop flavor, careful shaping, precise frying, and the preparation of the luscious fillings and coatings.
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