Brazilian recipe
Homemade Brazilian Cream-Filled Doughnuts (Sonho)
Whip up these light, fluffy, and decadent Brazilian doughnuts at home. A classic treat stuffed with creamy vanilla custard and a chocolate glaze finish.
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Ingredients
3 large eggs
50g fresh yeast
1 cup butter
1 cup 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 frying
500ml whole milk (for the custard)
1 1/2 cups granulated sugar (for the custard)
6 egg yolks, passed through a sieve
25g cornstarch
25g all-purpose flour (for the custard)
40g butter (for the custard)
1 tablespoon vanilla essence
1 tablespoon cocoa liqueur
200g strawberry jam (optional, for filling)
3 cups (standard drinking glass) sugar (480g) (for the glaze)
1 1/2 cups (standard drinking glass) water (300ml) (for the glaze)
1 1/2 tablespoons lemon juice
200g dark chocolate, chopped
200ml heavy cream
1 tablespoon unsalted butter (for the chocolate topping)
50g fresh yeast
1 cup butter
1 cup 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 frying
500ml whole milk (for the custard)
1 1/2 cups granulated sugar (for the custard)
6 egg yolks, passed through a sieve
25g cornstarch
25g all-purpose flour (for the custard)
40g butter (for the custard)
1 tablespoon vanilla essence
1 tablespoon cocoa liqueur
200g strawberry jam (optional, for filling)
3 cups (standard drinking glass) sugar (480g) (for the glaze)
1 1/2 cups (standard drinking glass) water (300ml) (for the glaze)
1 1/2 tablespoons lemon juice
200g dark chocolate, chopped
200ml heavy cream
1 tablespoon unsalted butter (for the chocolate topping)
Where to find ingredients
Find fresh yeast, all-purpose flour, and whole milk at any local supermarket. For high-quality dark chocolate and heavy cream, check the baking aisle or international imports section. If you have trouble locating specific items, local farmers' markets are great for fresh eggs and butter. If you cannot find a specialty store for cocoa liqueur, a high-quality cocoa extract or a small amount of dark rum can serve as a substitute, though the original liqueur is preferred for depth of flavor.
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 create a sponge and let it rest for 5 minutes
- Add the remaining flour and milk, then knead well until you have a smooth, soft dough
- Allow the dough to rest for another 5 minutes
- Shape the dough into rounds and let them rise until they have doubled in size (about 30 minutes)
- Fry the doughnuts in oil at 170°C until they reach a golden brown color
- Remove from the oil and drain on paper towels
- To make the custard, combine the whole milk, granulated sugar, strained egg yolks, cornstarch, flour, butter, vanilla essence, and cocoa liqueur in a saucepan
- Cook over medium heat, stirring constantly until it thickens and boils. Let it cook for another 30 seconds after it starts to boil
- Set the custard aside to cool down
- For the sugar glaze, mix the water and sugar in a saucepan and bring to a boil without stirring
- Let it boil for about 12 minutes until it reaches a thick syrup consistency
- Remove from the heat and pour the syrup onto a cool, slightly damp marble surface
- Drizzle the lemon juice over the syrup and beat it using a wooden spoon, moving from the inside out, until a smooth white paste forms
- Test a small piece of the paste to ensure it reaches a firm consistency
- Store the glaze in a plastic bag until ready to use; melt it in a double boiler when needed
- For the chocolate topping, heat the heavy cream in a saucepan until it begins to simmer
- Turn off the heat and stir in the chopped dark chocolate and unsalted butter
- Mix until the chocolate is completely melted and the ganache is smooth
- Cut the doughnuts in half or make a small opening to fill them
- Pipe the custard into the doughnuts and add a touch of strawberry jam if desired
- Dip the tops of the doughnuts into the warm chocolate glaze and let them set
Observations
Sonho is a beloved Brazilian staple, famous for its airy, pillow-soft dough that is fried to golden perfection and filled with luscious, velvety cream. This sweet treat strikes the perfect balance of indulgence, texture, and flavor, making it a favorite for afternoon tea or special snacks. This recipe breaks down the traditional process, from building the yeast sponge to crafting the rich vanilla custard and finishing with a decadent chocolate glaze and a hint of strawberry jam for those who love a fruity surprise.
Follow this step-by-step guide to bring an authentic piece of Brazilian bakery culture right into your own kitchen. Whether you stick to the classic custard or experiment with fillings, these doughnuts are bound to be a crowd-pleaser.
Follow this step-by-step guide to bring an authentic piece of Brazilian bakery culture right into your own kitchen. Whether you stick to the classic custard or experiment with fillings, these doughnuts are bound to be a crowd-pleaser.
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