Brazilian recipe
Homemade Doughnut: A Traditional Sweet Treat (Sonho)
Learn how to make Sonho, a fluffy, fried dough pastry filled with smooth vanilla cream. This simple guide captures the classic Brazilian bakery style.
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Ingredients
3 whole eggs
50g fresh yeast
1 cup butter
1 cup granulated sugar (for the dough)
1 pinch of salt
1 cup all-purpose flour (for the sponge)
1/2 cup milk (for the sponge)
Approx. 7 1/2 cups all-purpose flour (for the dough)
Approx. 1 cup milk (for the dough)
Vegetable oil for frying
500ml whole milk (for the cream)
1 1/2 cups refined sugar (for the cream)
6 egg yolks, passed through a fine sieve
25g cornstarch
25g all-purpose flour (for the cream)
40g butter (for the cream)
1 tbsp vanilla extract
1 tbsp cocoa liqueur
200g strawberry jam (optional, for filling)
480g sugar (for the glaze)
300ml water (for the glaze)
1 1/2 tbsp lemon juice
200g dark chocolate, chopped
200ml heavy cream
1 tbsp unsalted butter (for the chocolate glaze)
50g fresh yeast
1 cup butter
1 cup granulated sugar (for the dough)
1 pinch of salt
1 cup all-purpose flour (for the sponge)
1/2 cup milk (for the sponge)
Approx. 7 1/2 cups all-purpose flour (for the dough)
Approx. 1 cup milk (for the dough)
Vegetable oil for frying
500ml whole milk (for the cream)
1 1/2 cups refined sugar (for the cream)
6 egg yolks, passed through a fine sieve
25g cornstarch
25g all-purpose flour (for the cream)
40g butter (for the cream)
1 tbsp vanilla extract
1 tbsp cocoa liqueur
200g strawberry jam (optional, for filling)
480g sugar (for the glaze)
300ml water (for the glaze)
1 1/2 tbsp lemon juice
200g dark chocolate, chopped
200ml heavy cream
1 tbsp unsalted butter (for the chocolate glaze)
Where to find ingredients
You can find all-purpose flour, butter, milk, and eggs at local markets or supermarkets like Shoprite or Melcom. Fresh yeast is best sourced from bakery supply counters or the refrigerated sections of larger grocery stores. Use high-quality dark chocolate for the best ganache result. If cocoa liqueur is unavailable, a high-quality vanilla extract or a dash of dark rum can serve as a substitute.
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 the sponge and let it rest for 5 minutes.
- Add the remaining flour and milk, kneading thoroughly until you reach a soft, uniform dough.
- 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).
- Deep-fry the dough in oil at 170°C until golden brown.
- Remove the doughnuts and drain them on paper towels.
- Prepare the cream: in a saucepan, combine the whole milk, sugar, sieved yolks, cornstarch, flour, butter, vanilla extract, and cocoa liqueur.
- Cook over medium heat, stirring constantly until it thickens and boils. Continue cooking for 30 seconds after it starts boiling.
- Set the cream aside to cool completely.
- Prepare the glaze: in a saucepan, combine the water and sugar. Bring to a boil without stirring.
- Simmer 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.
- Sprinkle the lemon juice over the syrup and stir with a wooden spoon from the center outwards until a white, homogeneous paste forms.
- Shape a small amount of the paste to check the consistency; it should be firm.
- Store the glaze in a plastic bag until ready to use, melting in a double boiler when needed.
- Prepare the chocolate glaze: in a small saucepan, heat the heavy cream until it reaches a boil.
- Remove from heat and add the chopped dark chocolate and unsalted butter.
- Stir well until the chocolate is fully melted and the mixture is glossy and smooth.
- Slice the doughnuts in half or create a small opening to pipe in the filling.
- Fill the doughnuts with the vanilla cream and add a touch of strawberry jam if desired.
- Dip the top of each doughnut into the chocolate ganache and set aside to firm up.
Observations
The 'sonho' is an iconic Brazilian confection, cherished for its light, airy dough that is deep-fried and generously filled with rich, velvety creams. Its enduring popularity stems from the perfect harmony between a delicate texture and sweet flavor, making it a versatile classic that welcomes various fillings and toppings. This recipe offers a step-by-step approach to achieving that signature bakery-quality result in your own kitchen.
This specific version combines the traditional dough with a smooth vanilla bean cream, a subtle hint of optional strawberry jam, and a decadent chocolate ganache finish. The process involves creating a pre-ferment (sponge) to ensure the perfect rise, followed by careful shaping, frying, and the preparation of the luscious fillings and toppings.
This specific version combines the traditional dough with a smooth vanilla bean cream, a subtle hint of optional strawberry jam, and a decadent chocolate ganache finish. The process involves creating a pre-ferment (sponge) to ensure the perfect rise, followed by careful shaping, frying, and the preparation of the luscious fillings and toppings.
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