Brazilian recipe
Homemade Sonhos: Easy Recipe for a Traditional Sweet
Learn how to make 'sonhos', fluffy, filled pastries, 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
1 cup (200g) granulated sugar (for the dough)
1 pinch of salt
1 cup (125g) all-purpose flour (for the sponge)
1/2 cup (120ml) milk (for the sponge)
Remaining all-purpose flour (approx. 7 and 1/2 cups, about 940g)
Remaining milk (approx. 1 cup, 240ml)
Vegetable oil for frying
500ml whole milk (for the custard)
1 and 1/2 cups (300g) granulated sugar (for the custard)
6 egg yolks, sieved
25g cornstarch
25g all-purpose flour (for the custard)
40g butter (for the custard)
1 tablespoon vanilla extract
1 tablespoon cocoa liqueur
200g strawberry jam (optional, for filling)
3 US cups (480g) granulated sugar (for the glaze topping)
1 and 1/2 US cups (300ml) water (for the glaze topping)
1 and 1/2 tablespoons lemon juice
200g semi-sweet chocolate, chopped
200ml heavy cream
1 tablespoon unsalted butter (for the chocolate topping)
50g fresh yeast
1 cup (240ml) butter
1 cup (200g) granulated sugar (for the dough)
1 pinch of salt
1 cup (125g) all-purpose flour (for the sponge)
1/2 cup (120ml) milk (for the sponge)
Remaining all-purpose flour (approx. 7 and 1/2 cups, about 940g)
Remaining milk (approx. 1 cup, 240ml)
Vegetable oil for frying
500ml whole milk (for the custard)
1 and 1/2 cups (300g) granulated sugar (for the custard)
6 egg yolks, sieved
25g cornstarch
25g all-purpose flour (for the custard)
40g butter (for the custard)
1 tablespoon vanilla extract
1 tablespoon cocoa liqueur
200g strawberry jam (optional, for filling)
3 US cups (480g) granulated sugar (for the glaze topping)
1 and 1/2 US cups (300ml) water (for the glaze topping)
1 and 1/2 tablespoons lemon juice
200g semi-sweet chocolate, chopped
200ml heavy cream
1 tablespoon unsalted butter (for the chocolate topping)
Where to find ingredients
You can find standard baking ingredients like all-purpose flour, granulated sugar, eggs, butter, milk, cornstarch, vanilla extract, and vegetable oil at any local grocery store or supermarket.
Fresh yeast can usually be found in the refrigerated section of larger supermarkets or at specialty baking stores. If fresh yeast is unavailable, you can substitute it with active dry yeast, using about half the amount specified for fresh yeast and activating it in warm water before adding it to the dough.
Strawberry jam is widely available in the jam and preserves aisle of most grocery stores. Look for a good quality preserve.
Semi-sweet chocolate is common in the baking aisle of supermarkets. For a richer flavor, consider using chocolate with a higher cocoa content.
Heavy cream is available in the dairy section of supermarkets.
Fresh yeast can usually be found in the refrigerated section of larger supermarkets or at specialty baking stores. If fresh yeast is unavailable, you can substitute it with active dry yeast, using about half the amount specified for fresh yeast and activating it in warm water before adding it to the dough.
Strawberry jam is widely available in the jam and preserves aisle of most grocery stores. Look for a good quality preserve.
Semi-sweet chocolate is common in the baking aisle of supermarkets. For a richer flavor, consider using chocolate with a higher cocoa content.
Heavy cream is available in the dairy section of supermarkets.
Preparation method
- In a bowl, combine the eggs, fresh yeast, butter, sugar, salt, 1 cup of all-purpose flour, and 1/2 cup of milk
- Mix to form a sponge and let it rest for 5 minutes
- Add the remaining all-purpose flour and milk. Knead well until you have a soft, smooth dough
- Let the dough rest for another 5 minutes
- Shape the dough into 'sonhos' and let them rise until doubled in volume (about 30 minutes)
- Fry the 'sonhos' in vegetable oil at 170°C (340°F) until golden brown
- Remove the 'sonhos' and drain them on paper towels
- Prepare the custard: In a saucepan, whisk together the whole milk, granulated sugar, sieved egg yolks, cornstarch, all-purpose flour, butter, vanilla extract, and cocoa liqueur
- Cook over medium heat, stirring constantly, until thickened and boiling. Continue to cook for 30 seconds after it starts boiling
- Let the custard cool completely
- Prepare the glaze topping: In a saucepan, combine the water and sugar. Bring to a boil without stirring
- Simmer 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
- Drizzle lemon juice over the syrup and beat with a wooden spoon, working from the center outwards, until it forms a smooth, white paste
- Test the consistency by shaping a small amount of the paste; it should be firm
- Store the glaze in a plastic bag until needed, melting it gently in a double boiler
- Prepare the chocolate topping: In a saucepan, heat the heavy cream until it just begins to boil
- Remove from heat and add the chopped semi-sweet chocolate and unsalted butter
- Stir until the chocolate is completely melted and the mixture is smooth and glossy
- Cut the 'sonhos' in half or make a small hole for filling
- Fill the 'sonhos' with the vanilla custard and, if desired, with strawberry jam
- Dip the tops of the filled 'sonhos' into the melted chocolate topping and let them set
Observations
Sonhos are a beloved traditional Brazilian sweet, celebrated for their light and airy dough, deep-fried to perfection and typically filled with delicious custards. Their popularity stems from the delightful balance of sweetness, pleasant texture, and versatility, allowing for various filling and topping options. This recipe guides you step-by-step to achieve a delightful homemade result.
This version of sonhos features the classic dough paired with a creamy vanilla custard and an optional hint of strawberry jam, finished with a rich chocolate ganache. The process begins with creating a yeast sponge for the dough, followed by shaping, frying, and preparing the fillings and topping.
This version of sonhos features the classic dough paired with a creamy vanilla custard and an optional hint of strawberry jam, finished with a rich chocolate ganache. The process begins with creating a yeast sponge for the dough, followed by shaping, frying, and preparing the fillings and topping.
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