Brazilian recipe
Classic Homemade Sonho: The Ultimate Filled Doughnut (Sonho : receita de doce)
Discover how to make authentic, fluffy sonho, the iconic Brazilian fried dough, filled with rich vanilla pastry cream and finished with a chocolate glaze.
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Ingredients
3 large eggs
50g fresh yeast
225g unsalted butter
200g caster sugar
1 pinch of salt
125g plain flour (for the sponge)
120ml whole milk (for the sponge)
approx. 950g plain flour
approx. 240ml whole milk
Vegetable oil for deep frying
500ml whole milk (for the cream)
300g caster sugar (for the cream)
6 egg yolks, passed through a fine sieve
25g cornflour
25g plain flour (for the cream)
40g unsalted butter (for the cream)
1 tbsp vanilla extract
1 tbsp cocoa liqueur
200g strawberry jam (optional)
480g caster sugar (for the icing)
300ml water (for the icing)
1.5 tbsp lemon juice
200g dark chocolate, finely chopped
200ml double cream
1 tbsp unsalted butter (for the chocolate ganache)
50g fresh yeast
225g unsalted butter
200g caster sugar
1 pinch of salt
125g plain flour (for the sponge)
120ml whole milk (for the sponge)
approx. 950g plain flour
approx. 240ml whole milk
Vegetable oil for deep frying
500ml whole milk (for the cream)
300g caster sugar (for the cream)
6 egg yolks, passed through a fine sieve
25g cornflour
25g plain flour (for the cream)
40g unsalted butter (for the cream)
1 tbsp vanilla extract
1 tbsp cocoa liqueur
200g strawberry jam (optional)
480g caster sugar (for the icing)
300ml water (for the icing)
1.5 tbsp lemon juice
200g dark chocolate, finely chopped
200ml double cream
1 tbsp unsalted butter (for the chocolate ganache)
Where to find ingredients
You can find fresh yeast in the refrigerated dairy or bakery section of major supermarkets. For high-quality flour and caster sugar, visit the baking aisle of any standard grocer. Fresh eggs, double cream, and whole milk are available in the refrigerated sections. The chocolate and strawberry jam are located in the confectionery and preserves aisles respectively.
Preparation method
- In a large mixing bowl, combine the eggs, fresh yeast, butter, sugar, salt, the 125g of plain flour and the 120ml of milk.
- Whisk to form the sponge starter and let it rest for 5 minutes.
- Add the remaining flour and milk to the mixture, kneading well until you achieve a soft, smooth dough.
- Cover the dough and let it rest for a further 5 minutes.
- Divide the dough into portions, shape them into rounds and let them prove until they have doubled in size, roughly 30 minutes.
- Deep-fry the dough balls in oil at 170°C until they are golden brown all over.
- Remove the doughnuts from the oil and drain them on kitchen paper.
- To prepare the cream: in a saucepan, whisk together the whole milk, sugar, sieved egg yolks, cornflour, plain flour, butter, vanilla extract, and cocoa liqueur.
- Place over medium heat and stir constantly until thickened and bubbling; cook for a further 30 seconds after it reaches a boil.
- Set the cream aside to cool completely.
- For the icing: in a saucepan, combine the water and sugar, heating gently without stirring.
- Bring to a boil for about 12 minutes until it reaches a thick syrup stage.
- Remove from the heat and pour the syrup onto a cool, slightly dampened marble surface.
- Drizzle the lemon juice over the syrup and work it with a wooden spoon from the inside out until a white, smooth paste forms.
- Test the consistency of a small amount of the paste; it should be firm enough to hold its shape.
- Store the icing in a plastic bag until ready to use, melting over a bain-marie if necessary.
- For the chocolate topping: heat the double cream in a small saucepan until just reaching a boil.
- Take off the heat and stir in the chopped dark chocolate and the tablespoon of butter.
- Whisk until the chocolate is fully melted and the ganache is glossy and smooth.
- Slice the cooled doughnuts in half or pierce a hole in the side for the filling.
- Pipe the vanilla cream into the doughnuts, adding a little strawberry jam if using.
- Dip the tops of the doughnuts into the chocolate ganache and allow the coating to set before serving.
Observations
The sonho is a cherished Brazilian treat, celebrated for its light, cloud-like dough that is fried until golden and traditionally filled with decadent custards or creams. Its popularity lies in the perfect harmony between a tender crumb and a sweet, creamy interior. This recipe guides you through creating the perfect dough from scratch, along with a luscious vanilla bean pastry cream and a silky chocolate ganache finish.
To achieve the classic texture, this recipe uses a sponge starter method before incorporating the remaining ingredients. Whether you choose to add a hint of strawberry jam or stick to the traditional vanilla cream, these doughnuts are a wonderful addition to afternoon tea or a weekend brunch. Follow these steps carefully to master the art of the perfect fried dough at home.
To achieve the classic texture, this recipe uses a sponge starter method before incorporating the remaining ingredients. Whether you choose to add a hint of strawberry jam or stick to the traditional vanilla cream, these doughnuts are a wonderful addition to afternoon tea or a weekend brunch. Follow these steps carefully to master the art of the perfect fried dough at home.
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