Brazilian recipe
Homemade Doughnut Delights (Sonho)
Learn how to make Sonho, a soft, pillowy doughnut filled with rich vanilla cream, perfect for your afternoon tea. A classic recipe for a beloved treat.
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Ingredients
3 large eggs
50g fresh yeast
1 cup unsalted 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)
7 1/2 cups all-purpose flour (remaining)
1 cup milk (remaining)
Vegetable oil for deep frying
500ml whole milk (for the cream)
1 1/2 cups caster sugar (for the cream)
6 egg yolks, passed through a sieve
25g cornflour
25g all-purpose flour (for the cream)
40g butter (for the cream)
1 tablespoon vanilla essence
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 fresh heavy cream
1 tablespoon unsalted butter (for the chocolate topping)
50g fresh yeast
1 cup unsalted 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)
7 1/2 cups all-purpose flour (remaining)
1 cup milk (remaining)
Vegetable oil for deep frying
500ml whole milk (for the cream)
1 1/2 cups caster sugar (for the cream)
6 egg yolks, passed through a sieve
25g cornflour
25g all-purpose flour (for the cream)
40g butter (for the cream)
1 tablespoon vanilla essence
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 fresh heavy cream
1 tablespoon unsalted butter (for the chocolate topping)
Where to find ingredients
You can find all-purpose flour, sugar, and fresh eggs at local supermarkets like Shoprite or Spar. For specialized items like fresh yeast and quality dark chocolate, check the baking aisles of larger food retailers. If fresh yeast is unavailable, active dry yeast can be used as a substitute—use about 17g to replace the 50g of fresh yeast.
Preparation method
- In a large bowl, whisk together the eggs, fresh yeast, butter, sugar, salt, 1 cup of flour, and 1/2 cup of milk.
- Allow the mixture to ferment as a sponge for 5 minutes.
- Add the remaining flour and milk, kneading thoroughly until you achieve a soft, consistent dough.
- Let the dough rest for another 5 minutes.
- Shape the dough into balls and let them rise until they have doubled in size (approximately 30 minutes).
- Deep-fry the doughnuts in oil preheated to 170°C until golden brown.
- Remove and drain the doughnuts on kitchen paper.
- To prepare the cream: in a saucepan, combine the whole milk, caster sugar, sieved egg yolks, cornflour, flour, butter, vanilla essence, and cocoa liqueur.
- Cook over medium heat, whisking constantly until thickened and bubbling; keep cooking for 30 seconds after it reaches a boil.
- Set the cream aside to cool.
- To make the sugar glaze: combine the water and sugar in a saucepan and bring to a boil without stirring.
- Boil for about 12 minutes, or until the syrup reaches a thick thread stage.
- Remove from heat and pour the syrup onto a clean, cool marble slab that has been lightly dampened.
- Drizzle the lemon juice over the syrup and work it with a wooden spoon, moving from the inside out, until a smooth white paste forms.
- Test the consistency of the paste to ensure it is firm enough to hold.
- Store the glaze in a plastic bag until ready to use, melting it over a bain-marie if necessary.
- To prepare the chocolate topping: heat the heavy cream in a saucepan until it just reaches a boil.
- Remove from heat and stir in the chopped dark chocolate and butter.
- Stir gently until the chocolate has completely melted and the ganache is smooth.
- Slice the doughnuts in half or create a hole for the filling.
- Fill each doughnut with the vanilla cream and a dollop of strawberry jam, if desired.
- Dip the tops of the doughnuts into the chocolate ganache and allow them to set before serving.
Observations
The Sonho is an iconic Brazilian sweet, celebrated for its light, fluffy dough that is fried to golden perfection and traditionally filled with decadent creams. Its enduring appeal lies in the delicate balance of sweetness and texture, which allows for a variety of creative fillings and glazes. This guide provides a detailed walkthrough to help you achieve bakery-quality results in your own kitchen.
This particular version pairs the classic dough with a smooth vanilla custard filling, an optional layer of strawberry jam, and a rich chocolate ganache topping. The process involves preparing a yeast sponge, shaping the doughnuts, frying them, and crafting the signature fillings and glazes.
This particular version pairs the classic dough with a smooth vanilla custard filling, an optional layer of strawberry jam, and a rich chocolate ganache topping. The process involves preparing a yeast sponge, shaping the doughnuts, frying them, and crafting the signature fillings and glazes.
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