Brazilian recipe
Homemade Sonho: A Traditional Fried Pastry Recipe (Sonho)
Master the art of making fluffy, golden, and cream-filled doughnuts, a beloved treat for your afternoon tea. A simple recipe with a rich 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 salt
1 cup all-purpose flour (for the starter)
1/2 cup milk (for the starter)
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 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 dark chocolate, chopped
200ml heavy cream
1 tablespoon unsalted butter (for the chocolate coating)
50g fresh yeast
1 cup butter
1 cup granulated sugar (for the dough)
1 pinch salt
1 cup all-purpose flour (for the starter)
1/2 cup milk (for the starter)
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 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 dark chocolate, chopped
200ml heavy cream
1 tablespoon unsalted butter (for the chocolate coating)
Where to find ingredients
Find all-purpose flour, fresh eggs, and dairy in the pantry or fresh produce aisles of local supermarkets. For specific items like fresh yeast, check the refrigerated dairy sections or specialized baking suppliers. Use high-quality dark chocolate for the best ganache flavor. If cocoa liqueur is unavailable, a small splash of vanilla can serve as a substitute.
Preparation method
- In a large mixing bowl, combine the eggs, fresh yeast, butter, sugar, salt, 1 cup of flour, and 1/2 cup of milk.
- Mix to form a starter and let it rest for 5 minutes.
- Add the remaining flour and milk, kneading thoroughly until you achieve a soft and smooth dough.
- Allow the dough to rest for another 5 minutes.
- Shape the dough into small rounds and let them proof until doubled in size (approximately 30 minutes).
- Deep fry the dough in oil heated to 170°C until golden brown.
- Remove from the oil and drain on paper towels.
- For the custard, combine the whole milk, granulated 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 to cook for 30 seconds after it begins to boil.
- Set the custard aside to cool.
- To make the glaze, combine the water and sugar in a saucepan and bring to a boil without stirring.
- Simmer for about 12 minutes until it reaches a thick syrup consistency.
- Remove from the heat and pour the syrup onto a clean, cool, slightly dampened marble surface.
- Sprinkle the lemon juice over the syrup and beat with a wooden spoon, working from the inside out until it forms a smooth, white paste.
- Test the consistency; it should be firm enough to hold its shape.
- Store the glaze in a plastic bag until ready to use, then melt gently using a bain-marie.
- For the chocolate coating, heat the heavy cream in a saucepan until it reaches a boil.
- Remove from the heat, then stir in the chopped dark chocolate and unsalted butter.
- Stir until the chocolate has completely melted and the mixture is uniform.
- Slice the fried dough in half or create a side incision for filling.
- Fill with the vanilla custard and add a spoonful of strawberry jam if desired.
- Dip the top of each pastry into the melted chocolate coating and allow it to set.
Observations
The sonho is a quintessential Brazilian delicacy, celebrated for its airy, pillow-soft dough, which is deep-fried and typically filled with decadent creams. Its enduring popularity stems from a perfect balance of sweetness and texture, coupled with the versatility to accommodate various fillings and glazes. This guide provides a detailed walkthrough to help you achieve bakery-quality results at home.
This particular version features the classic dough paired with a luscious vanilla custard filling, an optional swirl of strawberry jam, and a rich dark chocolate ganache topping. The process begins with creating a dough starter, followed by shaping, frying, and carefully preparing the custom fillings and coatings.
This particular version features the classic dough paired with a luscious vanilla custard filling, an optional swirl of strawberry jam, and a rich dark chocolate ganache topping. The process begins with creating a dough starter, followed by shaping, frying, and carefully preparing the custom fillings and coatings.
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