Brazilian recipe
Traditional Homemade Fried Dough Puffs (Sonho)
Learn how to make the classic Brazilian sonho—an airy, golden-fried dough filled with creamy vanilla custard, perfect for a cozy afternoon tea.
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Ingredients
3 large eggs
50g fresh yeast
225g butter
200g sugar (for the dough)
1 pinch of salt
150g all-purpose flour (for the starter)
120ml milk (for the starter)
Approx. 950g all-purpose flour (for the dough)
Approx. 240ml milk (for the dough)
Vegetable oil for deep frying
500ml whole milk (for the custard)
300g caster sugar (for the custard)
6 egg yolks, passed through a sieve
25g cornflour
25g all-purpose flour (for the custard)
40g butter (for the custard)
1 tablespoon vanilla extract
1 tablespoon cocoa liqueur
200g strawberry jam (optional, for filling)
480g granulated sugar (for the icing)
300ml water (for the icing)
1.5 tablespoons lemon juice
200g dark chocolate, chopped
200ml fresh heavy cream
1 tablespoon unsalted butter (for the chocolate topping)
50g fresh yeast
225g butter
200g sugar (for the dough)
1 pinch of salt
150g all-purpose flour (for the starter)
120ml milk (for the starter)
Approx. 950g all-purpose flour (for the dough)
Approx. 240ml milk (for the dough)
Vegetable oil for deep frying
500ml whole milk (for the custard)
300g caster sugar (for the custard)
6 egg yolks, passed through a sieve
25g cornflour
25g all-purpose flour (for the custard)
40g butter (for the custard)
1 tablespoon vanilla extract
1 tablespoon cocoa liqueur
200g strawberry jam (optional, for filling)
480g granulated sugar (for the icing)
300ml water (for the icing)
1.5 tablespoons lemon juice
200g dark chocolate, chopped
200ml fresh heavy cream
1 tablespoon unsalted butter (for the chocolate topping)
Where to find ingredients
You can find all fresh ingredients like eggs, milk, cream, and butter at major supermarket chains in Gaborone. Fresh yeast and high-quality flour are usually found in the baking aisle. For specialized ingredients like cocoa liqueur, check the spirits section, or substitute with a splash of rum or dark cocoa extract if preferred.
Preparation method
- In a large bowl, whisk together the eggs, fresh yeast, butter, sugar, salt, the first cup of flour, and the first portion of milk.
- Whisk until a smooth starter is formed and let it rest for 5 minutes.
- Incorporate the remaining flour and milk gradually, kneading until the dough is soft and uniform.
- Allow the dough to rest for another 5 minutes.
- Shape the dough into balls and let them proof until they have doubled in size, approximately 30 minutes.
- Fry the puffs in oil preheated to 170°C until golden brown on all sides.
- Remove the puffs from the oil and drain thoroughly on absorbent kitchen paper.
- For the custard: in a saucepan, combine the whole milk, caster sugar, sieved egg yolks, cornflour, flour, butter, vanilla extract, and cocoa liqueur.
- Cook over medium heat, stirring constantly until it thickens and boils. Continue to cook for another 30 seconds after the boil.
- Set the custard aside to cool completely.
- For the sugar icing: in a saucepan, combine the water and sugar, bringing to a boil without stirring.
- Boil for about 12 minutes until it reaches a thick syrup consistency.
- Remove from heat and pour the syrup onto a cold, slightly dampened marble surface.
- Drizzle the lemon juice over the syrup and beat with a wooden spoon, working from the inside out until it turns into a white, uniform paste.
- Shape a small amount of the paste to check the consistency; it should be firm.
- Store the icing in a plastic bag until ready to use, melting it over a bain-marie if necessary.
- For the chocolate topping: heat the heavy cream in a saucepan until it just begins to boil.
- Remove from the heat and stir in the chopped dark chocolate and the unsalted butter.
- Stir continuously until the chocolate has melted completely and the ganache is glossy and smooth.
- Slice the cooled puffs halfway through or create a small opening to accommodate the filling.
- Fill the puffs with the vanilla custard and a spoonful of strawberry jam if using.
- Dip the tops of the filled puffs into the chocolate ganache and allow them to set before serving.
Observations
Sonho is a quintessential Brazilian sweet, beloved for its light, cloud-like texture, achieved through a careful frying process. These golden puffs are traditionally filled with rich, velvety custards, balancing sweetness with a delightful mouthfeel. Whether enjoyed plain or embellished, they represent a staple in local bakeries and family kitchens alike.
This recipe guides you through creating the classic yeast-based dough, combined with a luxurious vanilla custard filling and an optional hint of strawberry preserve. To finish, each puff is topped with a smooth chocolate ganache, creating an indulgent treat. The process includes preparing a starter dough to ensure lightness, followed by expert frying and filling techniques for a professional result at home.
This recipe guides you through creating the classic yeast-based dough, combined with a luxurious vanilla custard filling and an optional hint of strawberry preserve. To finish, each puff is topped with a smooth chocolate ganache, creating an indulgent treat. The process includes preparing a starter dough to ensure lightness, followed by expert frying and filling techniques for a professional result at home.
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