Brazilian recipe
Homemade Sonho: A Traditional Fried Pastry (Sonho)
Learn how to craft authentic Brazilian sonhos—fluffy, golden-fried pastries traditionally filled with creamy vanilla custard—perfect for a decadent afternoon treat.
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Ingredients
3 large eggs
50g fresh yeast
1 cup unsalted butter
1 cup granulated sugar (for the dough)
1 pinch salt
1 cup all-purpose flour (for the sponge)
1/2 cup whole milk (for the sponge)
7 1/2 cups all-purpose flour (remaining)
1 cup whole milk (remaining)
Vegetable oil for deep frying
500ml whole milk (for the custard)
1 1/2 cups granulated sugar (for the custard)
6 egg yolks, passed through a fine-mesh sieve
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)
3 cups granulated sugar (approx. 480g) (for the sugar glaze)
1 1/2 cups water (300ml) (for the sugar glaze)
1 1/2 tbsp lemon juice
200g semi-sweet chocolate, finely chopped
200ml heavy cream
1 tbsp unsalted butter (for the chocolate ganache)
50g fresh yeast
1 cup unsalted butter
1 cup granulated sugar (for the dough)
1 pinch salt
1 cup all-purpose flour (for the sponge)
1/2 cup whole milk (for the sponge)
7 1/2 cups all-purpose flour (remaining)
1 cup whole milk (remaining)
Vegetable oil for deep frying
500ml whole milk (for the custard)
1 1/2 cups granulated sugar (for the custard)
6 egg yolks, passed through a fine-mesh sieve
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)
3 cups granulated sugar (approx. 480g) (for the sugar glaze)
1 1/2 cups water (300ml) (for the sugar glaze)
1 1/2 tbsp lemon juice
200g semi-sweet chocolate, finely chopped
200ml heavy cream
1 tbsp unsalted butter (for the chocolate ganache)
Where to find ingredients
You can find essential items like all-purpose flour, granulated sugar, and heavy cream at any standard Canadian grocery store. For specialized items like fresh yeast, check the bakery counter or the refrigerated section of international grocery stores. High-quality cocoa liqueur and semi-sweet chocolate are typically available in the baking or liquor aisles, depending on local provincial regulations.
Preparation method
- In a mixing bowl, combine the eggs, fresh yeast, butter, sugar, salt, 1 cup of flour, and 1/2 cup of milk.
- Whisk to form a sponge and allow it to rest for 5 minutes.
- Add the remaining flour and milk, kneading thoroughly until you achieve a soft, smooth, and homogeneous dough.
- Allow the dough to rest for another 5 minutes.
- Shape the dough into small rounds and let them proof until they double in volume, approximately 30 minutes.
- Deep-fry the rounds in oil maintained at 170°C until golden brown on all sides.
- Remove from the oil and drain on paper towels.
- For the custard, combine the whole milk, sugar, strained egg yolks, cornstarch, flour, butter, vanilla extract, and cocoa liqueur in a saucepan.
- Cook over medium heat, whisking constantly until it thickens and boils. Continue cooking for another 30 seconds after the boil starts.
- Remove from heat and allow the custard to cool completely.
- For the sugar glaze, combine the water and sugar in a saucepan and bring 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 cool, slightly damp marble surface.
- Drizzle the lemon juice over the syrup and use a wooden spoon to work it from the outside in until it forms a white, smooth paste.
- Check the consistency by shaping a small amount; it should feel firm.
- Store the glaze in a plastic bag until ready for 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 simmer.
- Turn off the heat and add the chopped semi-sweet chocolate and the butter.
- Stir continuously until the chocolate is fully melted and the mixture is glossy and smooth.
- Slice the cooled pastries in half or use a piping nozzle to create a hole for filling.
- Pipe the vanilla custard into each pastry and add a dollop of strawberry jam if desired.
- Dip the top of each filled pastry into the chocolate ganache and allow the coating to set.
Observations
The sonho is a quintessential Brazilian pastry, cherished for its light, airy dough that is deep-fried to golden perfection and typically filled with rich, flavorful custards. Its enduring popularity stems from the harmonious balance between its subtle sweetness, satisfying texture, and its versatility, which lends itself to a variety of fillings and toppings. This recipe outlines the step-by-step process required to achieve professional-level results in your own kitchen.
This specific preparation pairs the classic yeast-raised dough with a velvety vanilla custard, offering the optional inclusion of strawberry jam, and finished with a luscious chocolate ganache coating. The method follows a traditional approach, starting with a dough starter known as a sponge, followed by precise kneading, shaping, proofing, frying, and the careful preparation of the various fillings and glazes.
This specific preparation pairs the classic yeast-raised dough with a velvety vanilla custard, offering the optional inclusion of strawberry jam, and finished with a luscious chocolate ganache coating. The method follows a traditional approach, starting with a dough starter known as a sponge, followed by precise kneading, shaping, proofing, frying, and the careful preparation of the various fillings and glazes.
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