Brazilian recipe
Homemade Sonho: A Traditional Fried Pastry Recipe (Sonho : receita de doce)
Learn how to make sonho, a pillowy, cream-filled fried pastry that is a staple for afternoon tea. This simple recipe features a classic vanilla custard.
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Ingredients
3 whole eggs
50g fresh yeast
1 cup butter
1 cup granulated sugar (for the dough)
1 pinch of salt
1 cup all-purpose flour (for the sponge)
1/2 cup milk (for the sponge)
Remaining all-purpose flour (approx. 7 1/2 cups)
Remaining milk (approx. 1 cup)
Vegetable oil for deep-frying
500ml whole milk (for the custard)
1 1/2 cups granulated sugar (for the custard)
6 egg yolks, passed through a fine-mesh sieve
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)
480g granulated sugar (for the glaze)
300ml water (for the glaze)
1 1/2 tablespoons lemon juice
200g chopped semi-sweet chocolate
200ml heavy cream
1 tablespoon unsalted butter (for the chocolate topping)
50g fresh yeast
1 cup butter
1 cup granulated sugar (for the dough)
1 pinch of salt
1 cup all-purpose flour (for the sponge)
1/2 cup milk (for the sponge)
Remaining all-purpose flour (approx. 7 1/2 cups)
Remaining milk (approx. 1 cup)
Vegetable oil for deep-frying
500ml whole milk (for the custard)
1 1/2 cups granulated sugar (for the custard)
6 egg yolks, passed through a fine-mesh sieve
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)
480g granulated sugar (for the glaze)
300ml water (for the glaze)
1 1/2 tablespoons lemon juice
200g chopped semi-sweet chocolate
200ml heavy cream
1 tablespoon unsalted butter (for the chocolate topping)
Where to find ingredients
Find fresh dairy, eggs, and seasonal fruit at local Liberian markets or general supermarkets. All-purpose flour and granulated sugar are pantry staples available at any grocery store. For specialized ingredients like cocoa liqueur, look in the spirits section of larger retailers; if unavailable, a splash of rum can be used as a substitute.
Preparation method
- In a mixing bowl, combine the eggs, fresh yeast, butter, sugar, salt, 1 cup of flour, and 1/2 cup of milk.
- Mix to create a sponge and let it rest for 5 minutes.
- Add the remaining flour and milk, kneading thoroughly until you achieve a soft, smooth dough.
- Allow the dough to rest for another 5 minutes.
- Shape the dough into balls and leave them to proof until they have doubled in size (approximately 30 minutes).
- Deep-fry the dough in oil at 170°C until they turn golden brown.
- Remove the pastries and drain them on paper towels.
- To make the custard, combine the whole milk, sugar, strained egg yolks, cornstarch, flour, butter, vanilla extract, and cocoa liqueur in a saucepan.
- Cook over medium heat, stirring constantly until it thickens and boils. Continue cooking for 30 seconds after the boil.
- Set the custard aside to cool down.
- Prepare the sugar glaze by combining the water and sugar in a saucepan and heating without stirring.
- Boil for about 12 minutes, until it reaches a thick syrup consistency.
- Remove from heat and pour the syrup onto a clean, cool, slightly dampened marble surface.
- Sprinkle the lemon juice over the syrup and work it with a wooden spoon, moving from the inside out, until a smooth, white paste forms.
- Shape a small amount of the paste to check the consistency; it should feel firm.
- Store the glaze in a plastic bag until needed, melting it in a bain-marie when ready to use.
- For the chocolate topping, heat the heavy cream in a saucepan until it begins to simmer.
- Remove from heat and stir in the chopped semi-sweet chocolate and unsalted butter.
- Stir until the chocolate has completely melted and the ganache is smooth.
- Cut the sonhos in half or poke a hole in the side to prepare for filling.
- Fill the pastries with the vanilla custard and, if desired, a layer of strawberry jam.
- Dip the top of each sonho into the chocolate ganache and allow them to set.
Observations
The sonho is a traditional Brazilian pastry, famed for its light, airy dough that is deep-fried and typically split to hold luscious fillings. Its widespread popularity comes from the perfect harmony between sweetness, a delicate texture, and its versatility, which allows for numerous variations in fillings and glazes. This guide provides a step-by-step approach to achieving that bakery-quality result at home.
This particular version pairs the classic dough with a rich vanilla custard, an optional layer of strawberry jam, and a decadent chocolate ganache finish. The process includes preparing a sponge base for the dough, followed by careful shaping, frying, and assembling the fillings and toppings.
This particular version pairs the classic dough with a rich vanilla custard, an optional layer of strawberry jam, and a decadent chocolate ganache finish. The process includes preparing a sponge base for the dough, followed by careful shaping, frying, and assembling the fillings and toppings.
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