Brazilian recipe
Classic bakery-style fried dough with creamy filling (Sonho de padaria clássico com recheio)
Learn how to make the traditional fluffy and irresistible Brazilian bakery-style fried dough. A homemade recipe featuring potato dough and a rich creamy filling that will surprise you.
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Ingredients
3 eggs
600 g of wheat flour
50 g of fresh biological yeast
400 g of boiled and mashed potatoes
1 pinch of salt
240 ml of lukewarm milk
30 ml of butter
120 ml of milk (for the cream)
1 can of sweetened condensed milk
1 can of table cream
2.5 ml of vanilla essence
30 ml of cornstarch
600 g of wheat flour
50 g of fresh biological yeast
400 g of boiled and mashed potatoes
1 pinch of salt
240 ml of lukewarm milk
30 ml of butter
120 ml of milk (for the cream)
1 can of sweetened condensed milk
1 can of table cream
2.5 ml of vanilla essence
30 ml of cornstarch
Where to find ingredients
Find all-purpose flour, fresh potatoes, and dairy products at local supermarkets or independent grocers across Jamaica. Fresh yeast can often be found at specialized bakeries or the baking aisle of larger supermarkets.
Preparation method
- Mix the condensed milk, table cream, cornstarch, vanilla and 120 ml of milk in a saucepan, bringing to a simmer over low heat until thickened and set aside to cool
- Beat the egg whites until stiff in a large bowl and add the lukewarm milk with the dissolved yeast
- Add the boiled and mashed potatoes, butter and salt, mixing well until a homogeneous dough is obtained
- Add the wheat flour gradually, kneading by hand until the dough becomes smooth and comes away completely from your fingers
- Cover the dough and let it rest in a warm place for 20 minutes so it can gain volume
- Shape the dough into small balls, place on a baking sheet and let them proof again for another 20 minutes
- Fry the balls in hot oil over medium heat until they are golden brown on all sides
- Wait for the dough to cool down, cut in half, fill with the chilled cream and finish by dusting sugar over the top
Observations
The sonho is an indispensable classic in Brazilian confectionery. The secret to this recipe is the dough made with boiled potatoes, which ensures an extremely soft and light texture. Prepare the cream filling in advance so that it is firm when it comes time to fill the pastries. For a perfect result, ensure that the oil is not too hot while frying, which prevents the center from remaining raw. A dusting of sugar on top provides the final touch that everyone loves.
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