Brazilian recipe
Brazilian cream-filled doughnut (sonho) with chocolate glaze
Learn how to make authentic Brazilian sonho—a light, fluffy fried doughnut filled with silky vanilla crème pâtissière and finished with a rich chocolate glaze. A perfect weekend baking project.
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Ingredients
3 large eggs
50g fresh yeast
1 cup butter, softened
1 cup white 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 (for the dough)
1 cup milk (for the dough)
Vegetable oil, for frying
500ml whole milk (for the cream)
1 1/2 cups caster sugar (for the cream)
6 egg yolks, strained
25g cornflour
25g all-purpose flour (for the cream)
40g butter (for the cream)
1 tablespoon vanilla extract
1 tablespoon cacao liqueur
200g strawberry jam (optional, for filling)
3 cups icing sugar (480g) (for the sugar glaze)
1 1/2 cups water (300ml) (for the sugar glaze)
1 1/2 tablespoons lemon juice
200g dark chocolate, chopped
200ml fresh pouring cream
1 tablespoon unsalted butter (for the chocolate ganache)
50g fresh yeast
1 cup butter, softened
1 cup white 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 (for the dough)
1 cup milk (for the dough)
Vegetable oil, for frying
500ml whole milk (for the cream)
1 1/2 cups caster sugar (for the cream)
6 egg yolks, strained
25g cornflour
25g all-purpose flour (for the cream)
40g butter (for the cream)
1 tablespoon vanilla extract
1 tablespoon cacao liqueur
200g strawberry jam (optional, for filling)
3 cups icing sugar (480g) (for the sugar glaze)
1 1/2 cups water (300ml) (for the sugar glaze)
1 1/2 tablespoons lemon juice
200g dark chocolate, chopped
200ml fresh pouring cream
1 tablespoon unsalted butter (for the chocolate ganache)
Where to find ingredients
In New Zealand, most ingredients like flour, milk, butter, and sugar are standard at any supermarket (e.g., Countdown, Pak'nSave). Fresh yeast can usually be found in the bakery section of larger supermarkets or ordered from local bakeries. For high-quality chocolate, look for Whittaker's or similar dark baking chocolate in the baking aisle. Cacao liqueur can be found in specialty liquor stores or high-end bottle shops. If you cannot find fresh yeast, you can substitute it with standard active dry yeast using a conversion ratio of 1:3 (approximately 17g of dry yeast for 50g of fresh yeast).
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
- Whisk everything into a smooth sponge and let it rest for 5 minutes
- Add the remaining flour and milk to the sponge and knead well until you have a soft, smooth, and elastic dough
- Allow the dough to rest for another 5 minutes
- Shape the dough into small, even balls and leave them to proof until they have doubled in size, which usually takes about 30 minutes
- Deep-fry the doughnuts in oil heated to 170°C until they are golden brown on all sides
- Remove the doughnuts from the oil and drain them on paper towels
- To make the cream: in a saucepan, whisk together the whole milk, sugar, strained egg yolks, cornflour, flour, butter, vanilla extract, and cacao liqueur
- Cook over medium heat, stirring constantly until the mixture thickens and reaches a boil. Continue to cook for another 30 seconds after it starts boiling
- Remove from the heat and set aside to cool completely
- For the sugar glaze: in a small saucepan, combine the water and sugar, heating without stirring
- Let it boil for about 12 minutes until it reaches a 'thick thread' consistency
- Remove from the heat and pour the syrup onto a clean, cold marble slab or a wet bench surface
- Drizzle the lemon juice over the syrup and, using a wooden spoon, beat it from the inside out until it turns into a thick, white, opaque paste
- Test a small amount of the paste to ensure it holds a firm shape
- Store the glaze in a plastic bag until ready to use, then melt it gently in a double boiler when needed
- For the chocolate topping: heat the pouring cream in a small saucepan until it just starts to boil
- Remove from the heat and stir in the chopped dark chocolate and unsalted butter
- Whisk until the chocolate has completely melted and the ganache is smooth and glossy
- Slice the cooled doughnuts in half or poke a hole in the side for the filling
- Pipe the vanilla cream into the doughnuts, adding a teaspoon of strawberry jam if you like
- Dip the tops of the filled doughnuts into the chocolate ganache and set them aside to firm up
Observations
The 'sonho' is a beloved staple in Brazilian bakeries, known for its pillowy, light dough that is fried until golden and packed with velvety sweet cream. It’s a true comfort food that perfectly balances sweetness and texture, making it a crowd-pleaser for morning tea or a special weekend treat. This recipe walks you through the traditional method of creating a yeast sponge, perfecting the dough, and whipping up a classic vanilla cream and decadent chocolate finish from scratch.
This version features the classic dough with a rich vanilla cream filling, an optional touch of strawberry jam for brightness, and a glossy chocolate ganache topping. By following these steps—from the initial sponge to the final glaze—you'll be able to recreate this bakery-style treat right in your own kitchen.
This version features the classic dough with a rich vanilla cream filling, an optional touch of strawberry jam for brightness, and a glossy chocolate ganache topping. By following these steps—from the initial sponge to the final glaze—you'll be able to recreate this bakery-style treat right in your own kitchen.
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