Brazilian recipe
Homemade Fried Cream-Filled Doughnuts (Sonho)
Master the art of crafting these airy, golden-fried Brazilian doughnuts. This recipe guides you through creating a light yeast-risen dough, a rich vanilla pastry cream filling, and a decadent chocolate ganache finish.
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Ingredients
3 large eggs
50g fresh yeast
1 cup butter
1 cup granulated sugar (for the dough)
1 pinch salt
1 cup all-purpose flour (for the sponge)
1/2 cup milk (for the sponge)
7 1/2 cups all-purpose flour (remaining)
1 cup milk (remaining)
Vegetable oil for deep frying
500ml whole milk (for the cream)
1 1/2 cups 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)
480g granulated sugar (for the glaze)
300ml water (for the glaze)
1 1/2 tablespoons lemon juice
200g semi-sweet chocolate, chopped
200ml heavy cream
1 tablespoon unsalted butter (for the chocolate glaze)
50g fresh yeast
1 cup butter
1 cup granulated sugar (for the dough)
1 pinch salt
1 cup all-purpose flour (for the sponge)
1/2 cup milk (for the sponge)
7 1/2 cups all-purpose flour (remaining)
1 cup milk (remaining)
Vegetable oil for deep frying
500ml whole milk (for the cream)
1 1/2 cups 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)
480g granulated sugar (for the glaze)
300ml water (for the glaze)
1 1/2 tablespoons lemon juice
200g semi-sweet chocolate, chopped
200ml heavy cream
1 tablespoon unsalted butter (for the chocolate glaze)
Where to find ingredients
Find fresh yeast and high-quality dairy in the refrigerated sections of local supermarkets like DSL or Massy Stores. Use standard pantry staples like all-purpose flour and granulated sugar found in the baking aisle. If you cannot find cocoa liqueur, a high-quality dark rum is an excellent substitute for flavor.
Preparation method
- In a large bowl, whisk together the eggs, fresh yeast, butter, sugar, salt, 1 cup of flour, and 1/2 cup of milk.
- Stir to form the sponge and let it rest for 5 minutes.
- Add the remaining flour and milk, kneading until you have a smooth, soft dough.
- Allow the dough to rest for another 5 minutes.
- Shape the dough into balls and let them rise until doubled in volume (about 30 minutes).
- Deep-fry the doughnuts in oil heated to 170°C until golden brown.
- Remove the doughnuts and drain them on paper towels.
- To prepare the cream: in a saucepan, combine the whole milk, sugar, strained yolks, cornstarch, flour, butter, vanilla extract, and cocoa liqueur.
- Cook over medium heat, whisking constantly until the mixture thickens and reaches a boil. Continue cooking for 30 seconds after it boils.
- Set the cream aside to cool completely.
- To prepare the sugar glaze: in a saucepan, combine the water and sugar. Bring to a boil without stirring.
- Let it boil for about 12 minutes until it reaches the thick-thread consistency.
- Remove from heat and pour the syrup onto a cool, slightly dampened marble surface.
- Drizzle the lemon juice over the syrup and beat with a wooden spoon, working from the center outward, until it turns into a white, homogeneous paste.
- Test the consistency of the paste; it should be firm enough to hold its shape.
- Store the glaze in a plastic bag until ready to use, melting in a double boiler when needed.
- To prepare the chocolate glaze: in a saucepan, heat the heavy cream until it starts to boil.
- Remove from heat and stir in the chopped semi-sweet chocolate and unsalted butter.
- Mix well until the chocolate is completely melted and the ganache is smooth.
- Slice the doughnuts in half or make a small opening on the side for filling.
- Pipe the vanilla cream into the doughnuts, adding a layer of strawberry jam if desired.
- Dip the tops of the filled doughnuts into the chocolate ganache and let the glaze set.
Observations
The 'sonho' is a beloved staple of Brazilian bakeries, cherished for its light, pillowy texture and its indulgent, creamy core. The magic lies in achieving a golden, crisp exterior that gives way to a soft, airy crumb, perfectly balanced by a sweet pastry cream. Its immense popularity stems from the delightful interplay of textures and the versatility it offers for various fillings and coatings.
This recipe provides a complete, step-by-step approach to achieving bakery-quality results in your home kitchen. We begin by preparing a 'sponge' to ensure the dough's airy structure, followed by precise proofing and frying techniques. To finish, you will create a velvety vanilla custard, an optional strawberry jam layer for a fruity contrast, and a rich chocolate ganache glaze.
This recipe provides a complete, step-by-step approach to achieving bakery-quality results in your home kitchen. We begin by preparing a 'sponge' to ensure the dough's airy structure, followed by precise proofing and frying techniques. To finish, you will create a velvety vanilla custard, an optional strawberry jam layer for a fruity contrast, and a rich chocolate ganache glaze.
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