Brazilian recipe
Homemade Sonho: Traditional Fried Dough (Sonho)
Master the art of making fluffy, fried sonho, a beloved Brazilian cream-filled pastry perfect for your afternoon tea or coffee break.
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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 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 cream)
1 1/2 cups granulated sugar (for the cream)
6 egg yolks, strained
25g cornstarch
25g all-purpose flour (for the cream)
40g butter (for the cream)
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 topping)
50g fresh yeast
1 cup butter
1 cup granulated sugar (for the dough)
1 pinch 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 cream)
1 1/2 cups granulated sugar (for the cream)
6 egg yolks, strained
25g cornstarch
25g all-purpose flour (for the cream)
40g butter (for the cream)
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 topping)
Where to find ingredients
Find fresh yeast and high-quality dairy in the refrigerated sections of local supermarkets like Spar or Woermann Brock. Look for fine all-purpose flour and granulated sugar in the baking aisles. Cocoa liqueur can be found in the spirits section, while specialized baking chocolate is available in the baking supplies or confectionery aisles of major retailers.
Preparation method
- In a mixing bowl, combine the eggs, fresh yeast, butter, sugar, salt, 1 cup of flour, and 1/2 cup of milk.
- Prepare the sponge mixture 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 rounds and let them rise until doubled in volume, approximately 30 minutes.
- Deep-fry the rounds in oil at 170°C until golden brown on all sides.
- Remove from the oil and drain on paper towels.
- For the cream: in a saucepan, whisk together the whole milk, sugar, strained egg yolks, cornstarch, flour, butter, vanilla extract, and cocoa liqueur.
- Cook over medium heat, stirring constantly until it thickens and boils. Continue to cook for 30 seconds after it begins to boil.
- Allow the cream to cool completely.
- For the sugar glaze: 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 stage.
- Remove from heat and pour the syrup onto a cool, slightly dampened marble surface.
- Drizzle the lemon juice over the syrup and beat with a wooden spoon, working from the inside out, until a smooth white 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 over a bain-marie if necessary.
- For the chocolate topping: in a saucepan, bring the heavy cream to a boil.
- Remove from heat and stir in the chopped dark chocolate and unsalted butter.
- Stir until the chocolate is completely melted and the mixture is uniform.
- Slice the fried dough in half or make a lateral slit for filling.
- Fill each piece with the vanilla cream and, if desired, a layer of strawberry jam.
- Dip the top of each piece into the chocolate ganache and let it set.
Observations
The sonho is an iconic treat in Brazilian confectionery, cherished for its light, airy dough that is fried to golden perfection and typically filled with rich, velvety creams. Its enduring appeal lies in the delicate harmony between sweetness, texture, and the versatile nature of its fillings and toppings. This guide provides a detailed, step-by-step process to ensure you achieve professional, bakery-quality results in your own kitchen.
This version of the classic sonho features a pillowy dough paired with a decadent vanilla cream filling. It offers an optional touch of strawberry jam for added brightness, finished with a luscious chocolate ganache topping. The process involves crafting a sponge base, careful shaping, deep-frying, and the meticulous preparation of the fillings and glazes.
This version of the classic sonho features a pillowy dough paired with a decadent vanilla cream filling. It offers an optional touch of strawberry jam for added brightness, finished with a luscious chocolate ganache topping. The process involves crafting a sponge base, careful shaping, deep-frying, and the meticulous preparation of the fillings and glazes.
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