Brazilian recipe
Homemade Sonho: Easy Recipe for a Traditional Sweet
Learn how to make 'sonho', a fluffy, filled sweet, perfect for an afternoon snack. Simple recipe with vanilla cream filling.
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Ingredients
3 whole eggs
50g fresh yeast
1 cup (240ml) butter
1 cup (200g) sugar (for the dough)
1 pinch salt
1 cup (120g) all-purpose flour (for the starter)
1/2 cup (120ml) milk (for the starter)
Remaining all-purpose flour (approx. 7 1/2 cups or 900g)
Remaining milk (approx. 1 cup or 240ml)
Vegetable oil for frying
500ml whole milk (for the cream)
1 1/2 cups (300g) granulated sugar (for the cream)
6 egg yolks, strained
25g cornstarch
25g all-purpose flour (for the cream)
40g butter (for the cream)
1 tablespoon vanilla extract
1 tablespoon cocoa liqueur
200g strawberry jam (optional, for filling)
3 US cups (480g) sugar (for the glaze topping)
1 1/2 US cups (300ml) water (for the glaze topping)
1 1/2 tablespoons lemon juice
200g semi-sweet chocolate, chopped
200ml heavy cream
1 tablespoon unsalted butter (for the chocolate topping)
50g fresh yeast
1 cup (240ml) butter
1 cup (200g) sugar (for the dough)
1 pinch salt
1 cup (120g) all-purpose flour (for the starter)
1/2 cup (120ml) milk (for the starter)
Remaining all-purpose flour (approx. 7 1/2 cups or 900g)
Remaining milk (approx. 1 cup or 240ml)
Vegetable oil for frying
500ml whole milk (for the cream)
1 1/2 cups (300g) granulated sugar (for the cream)
6 egg yolks, strained
25g cornstarch
25g all-purpose flour (for the cream)
40g butter (for the cream)
1 tablespoon vanilla extract
1 tablespoon cocoa liqueur
200g strawberry jam (optional, for filling)
3 US cups (480g) sugar (for the glaze topping)
1 1/2 US cups (300ml) water (for the glaze topping)
1 1/2 tablespoons lemon juice
200g semi-sweet chocolate, chopped
200ml heavy cream
1 tablespoon unsalted butter (for the chocolate topping)
Where to find ingredients
All-purpose flour, granulated sugar, salt, eggs, butter, whole milk, vegetable oil, vanilla extract, and heavy cream are commonly found in the baking aisle or dairy section of most supermarkets. Semi-sweet chocolate is available in the baking or candy aisle. Cornstarch is typically found in the baking aisle. Fresh yeast can be found in the refrigerated section of some supermarkets or at bakeries; instant dry yeast is a common substitute and found in the baking aisle.
For the optional strawberry jam, check the jams and preserves section of your supermarket. If you cannot find fresh yeast, use instant dry yeast according to package directions, typically about 1/3 the amount of fresh yeast by weight.
Specialty Brazilian or Latin American markets are the best place to find specific Brazilian ingredients if needed, although most ingredients here are standard.
For cocoa liqueur, it can be found in specialty liquor stores or the baking section of well-stocked supermarkets.
For the optional strawberry jam, check the jams and preserves section of your supermarket. If you cannot find fresh yeast, use instant dry yeast according to package directions, typically about 1/3 the amount of fresh yeast by weight.
Specialty Brazilian or Latin American markets are the best place to find specific Brazilian ingredients if needed, although most ingredients here are standard.
For cocoa liqueur, it can be found in specialty liquor stores or the baking section of well-stocked supermarkets.
Preparation method
- In a bowl, mix the eggs, fresh yeast, butter, sugar, salt, 1 cup of all-purpose flour, and 1/2 cup of milk
- Make a starter and let it rest for 5 minutes
- Add the remaining all-purpose flour and milk, and knead well until a soft and homogeneous dough is obtained
- Let the dough rest for another 5 minutes
- Shape the 'sonhos' and let them rest until they double in volume (approximately 30 minutes)
- Fry the 'sonhos' in oil at 170°C (338°F) until golden brown
- Remove the 'sonhos' and drain on paper towels
- Prepare the cream: in a saucepan, mix the whole milk, granulated sugar, strained egg yolks, cornstarch, all-purpose flour, butter, vanilla extract, and cocoa liqueur
- Cook over heat, stirring constantly until thickened and boiling
- Cook for 30 seconds more after it starts boiling
- Let the cream cool
- Prepare the glaze topping: in a saucepan, mix the water and sugar
- Bring to a boil without stirring
- Let it boil for about 12 minutes, until it reaches a thick thread consistency
- Remove from heat and pour the syrup over a cold, lightly moistened marble slab
- Drizzle the lemon juice over the syrup and beat with a wooden spoon, from the inside out, until a white and homogeneous paste forms
- Shape a little of the paste to test the consistency
- it should be firm
- Store the glaze in a plastic bag until ready to use, melting it in a double boiler
- Prepare the chocolate topping: in a saucepan, heat the heavy cream until it boils
- Turn off the heat and add the chopped semi-sweet chocolate and unsalted butter
- Stir well until the chocolate is completely melted and the mixture is smooth
- Cut the 'sonhos' in half or make a hole to fill
- Fill the 'sonhos' with the vanilla cream and, if desired, with strawberry jam
- Dip the top part of the 'sonhos' in the melted chocolate topping and let it set
Observations
Sonho is a traditional Brazilian sweet, known for its light and fluffy dough, fried and usually filled with delicious creams. Its popularity is due to the balance of sweetness, pleasant texture, and versatility, allowing for many variations in fillings and toppings. This recipe details the step-by-step preparation to ensure a delicious homemade result.
This version of 'sonho' combines the classic dough with a vanilla cream filling and an optional touch of strawberry jam, plus a chocolate ganache topping. The process involves creating a starter for the dough, followed by shaping, frying, and preparing the fillings and topping. The classic glaze is also an option.
This version of 'sonho' combines the classic dough with a vanilla cream filling and an optional touch of strawberry jam, plus a chocolate ganache topping. The process involves creating a starter for the dough, followed by shaping, frying, and preparing the fillings and topping. The classic glaze is also an option.
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