Brazilian recipe
Homemade Sonho: Easy Recipe for a Traditional Sweet
Learn how to make 'sonho', a fluffy, filled sweet treat, perfect for an afternoon snack. A simple recipe with vanilla cream filling.
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Ingredients
3 whole eggs
50g fresh yeast
1 cup (240ml) butter, softened
1 cup (200g) sugar (for dough)
1 pinch salt
1 cup (120g) all-purpose flour (for sponge)
1/2 cup (120ml) milk (for sponge)
Remaining all-purpose flour (approx. 7.5 cups / 900g)
Remaining milk (approx. 1 cup / 240ml)
Vegetable oil for frying
500ml whole milk (for cream)
1 and 1/2 cups (300g) granulated sugar (for cream)
6 egg yolks, strained
25g cornstarch
25g all-purpose flour (for cream)
40g butter (for cream)
1 tablespoon vanilla extract
1 tablespoon cocoa liqueur
200g strawberry jam (optional, for filling)
3 US customary cups (480g) sugar (for glaze topping)
1 and 1/2 US customary cups (300ml) water (for glaze topping)
1 and 1/2 tablespoons lemon juice
200g semi-sweet chocolate, chopped
200ml heavy cream
1 tablespoon unsalted butter (for chocolate topping)
50g fresh yeast
1 cup (240ml) butter, softened
1 cup (200g) sugar (for dough)
1 pinch salt
1 cup (120g) all-purpose flour (for sponge)
1/2 cup (120ml) milk (for sponge)
Remaining all-purpose flour (approx. 7.5 cups / 900g)
Remaining milk (approx. 1 cup / 240ml)
Vegetable oil for frying
500ml whole milk (for cream)
1 and 1/2 cups (300g) granulated sugar (for cream)
6 egg yolks, strained
25g cornstarch
25g all-purpose flour (for cream)
40g butter (for cream)
1 tablespoon vanilla extract
1 tablespoon cocoa liqueur
200g strawberry jam (optional, for filling)
3 US customary cups (480g) sugar (for glaze topping)
1 and 1/2 US customary cups (300ml) water (for glaze topping)
1 and 1/2 tablespoons lemon juice
200g semi-sweet chocolate, chopped
200ml heavy cream
1 tablespoon unsalted butter (for chocolate topping)
Where to find ingredients
All-purpose flour, sugar, eggs, butter, milk, salt, vanilla extract, and vegetable oil are standard in most supermarket baking aisles. Cornstarch is also widely available. Heavy cream and semi-sweet chocolate can be found in the dairy and baking sections, respectively. Fresh yeast may require a specialty bakery or market; active dry yeast is a common substitute (use about 1/3 the amount and activate in warm liquid first). Citrus fruits like lemons are usually in the produce section. Jams and fruit preserves are generally in the baking or breakfast aisles.
Preparation method
- In a bowl, mix the eggs, fresh yeast, butter, sugar, salt, 1 cup of flour, and 1/2 cup of milk
- Create a sponge and let it rest for 5 minutes
- Add the remaining flour and milk, and knead well until you have a soft and homogeneous dough
- 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 (340°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, flour, butter, vanilla extract, and cocoa liqueur
- Cook over heat, stirring constantly until thickened and boiling
- Cook for 30 more seconds after it starts boiling
- Let the cream cool down
- Prepare the glaze topping: in a saucepan, mix the water and sugar
- Cook over heat without stirring
- Let it boil for about 12 minutes, until it reaches a thick thread consistency
- Remove from heat and pour the syrup onto a cold, lightly dampened marble slab
- Sprinkle the lemon juice over the syrup and beat with a wooden spoon, from the center outwards, until a white and homogeneous paste forms
- Shape a small amount 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 for filling
- 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
The 'sonho' is a traditional Brazilian sweet, known for its light and fluffy dough, fried and usually filled with delicious creams. Its popularity comes from the balance of sweetness, pleasant texture, and versatility, allowing for many variations in filling and topping. 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 yeast sponge for the dough, followed by shaping, frying, and preparing the fillings and topping.
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 yeast sponge for the dough, followed by shaping, frying, and preparing the fillings and topping.
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