Brazilian recipe
Classic Bakery Style Cream-Filled Doughnuts (Sonho de padaria clássico com recheio)
Learn how to make the traditional fluffy and irresistible Brazilian bakery doughnut. A homemade recipe featuring potato-based dough and a rich cream filling that will amaze you.
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Ingredients
3 eggs
600 g all-purpose flour
50 g fresh yeast
400 g cooked and mashed potatoes
1 pinch of salt
240 ml warm milk
30 ml butter
120 ml milk (for the cream)
1 can of sweetened condensed milk
1 can of table cream
2.5 ml vanilla essence
30 ml cornstarch
600 g all-purpose flour
50 g fresh yeast
400 g cooked and mashed potatoes
1 pinch of salt
240 ml warm milk
30 ml butter
120 ml milk (for the cream)
1 can of sweetened condensed milk
1 can of table cream
2.5 ml vanilla essence
30 ml cornstarch
Where to find ingredients
Find all-purpose flour, fresh yeast, and dairy products in the baking and dairy aisles of local supermarkets. For the cream, any standard sweetened condensed milk and table cream will work, though traditional Brazilian-style brands are preferred for authenticity.
Preparation method
- Mix the condensed milk, table cream, cornstarch, vanilla, and 120 ml of milk in a saucepan, cook over heat until thickened and set aside to cool
- Beat the egg whites into stiff peaks in a large bowl and add the 240 ml of warm milk with the already dissolved yeast
- Add the cooked and mashed potatoes, the 30 ml of butter, and the salt, mixing well until you obtain a homogeneous dough
- Add the all-purpose flour little by little, kneading with your hands until the dough is smooth and comes off your fingers completely
- Cover the dough and let it rest in a warm place for 20 minutes so it can gain volume
- Shape small balls with the dough, place them on a tray, and let them rise again for another 20 minutes
- Fry the balls in hot oil over medium heat until they are evenly golden on all sides
- Wait for the doughnuts to cool down, cut them in half, fill them with the chilled cream, and finish by dusting sugar on top
Observations
The sonho is an indispensable classic in Brazilian pastry. The secret to this recipe is the dough made with cooked potatoes, which ensures an extremely soft and light texture. Prepare the cream in advance so it is firm enough when you are ready to fill the doughnuts.
For a perfect result, ensure the oil is not too hot while frying to prevent the center from remaining raw. The dusting of sugar on top provides the finishing touch that everyone loves.
For a perfect result, ensure the oil is not too hot while frying to prevent the center from remaining raw. The dusting of sugar on top provides the finishing touch that everyone loves.
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