Brazilian recipe
Homemade Dream: Easy Recipe for a Traditional Sweet
Learn how to make 'sonho', a fluffy, filled sweet treat, perfect for an afternoon snack. Simple recipe with vanilla cream filling.
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Ingredients
3 whole eggs
50g fresh yeast
1 cup (240ml) butter
1 cup (200g) sugar (for the dough)
1 pinch salt
1 cup (120g) all-purpose flour (for the starter)
1/2 cup (120ml) milk (for the starter)
Remaining all-purpose flour (approx. 7 and 1/2 cups / 900g)
Remaining milk (approx. 1 cup / 240ml)
Vegetable oil for frying
500ml whole milk (for the cream filling)
1 and 1/2 cups (300g) granulated sugar (for the cream filling)
6 egg yolks, strained
25g cornstarch
25g all-purpose flour (for the cream filling)
40g butter (for the cream filling)
1 tablespoon vanilla extract
1 tablespoon cocoa liqueur
200g strawberry jam (optional, for filling)
3 standard cups (480g) sugar (for the glaze topping)
1 and 1/2 standard cups (300 ml) water (for the glaze topping)
1 and 1/2 tablespoons lemon juice
200g semi-sweet chocolate, chopped
200ml heavy cream
1 tablespoon unsalted butter (for the chocolate topping)
50g fresh yeast
1 cup (240ml) butter
1 cup (200g) sugar (for the dough)
1 pinch salt
1 cup (120g) all-purpose flour (for the starter)
1/2 cup (120ml) milk (for the starter)
Remaining all-purpose flour (approx. 7 and 1/2 cups / 900g)
Remaining milk (approx. 1 cup / 240ml)
Vegetable oil for frying
500ml whole milk (for the cream filling)
1 and 1/2 cups (300g) granulated sugar (for the cream filling)
6 egg yolks, strained
25g cornstarch
25g all-purpose flour (for the cream filling)
40g butter (for the cream filling)
1 tablespoon vanilla extract
1 tablespoon cocoa liqueur
200g strawberry jam (optional, for filling)
3 standard cups (480g) sugar (for the glaze topping)
1 and 1/2 standard cups (300 ml) water (for the glaze topping)
1 and 1/2 tablespoons lemon juice
200g semi-sweet chocolate, chopped
200ml heavy cream
1 tablespoon unsalted butter (for the chocolate topping)
Where to find ingredients
All-purpose flour, granulated sugar, vegetable oil, butter, eggs, whole milk, heavy cream, semi-sweet chocolate, vanilla extract, lemon juice, and unsalted butter are commonly available in the baking or dairy sections of most supermarkets. Cornstarch can be found in the baking aisle. Fresh yeast may be found in the refrigerated section of larger supermarkets or specialty baking stores; active dry yeast is a common substitute, adjust according to package directions. Strawberry jam is available in the jam and preserves aisle. Cocoa liqueur might be found in specialty liquor stores or dedicated baking supply shops; you can substitute with a non-alcoholic chocolate syrup or omit it if preferred. When shopping for ingredients for Brazilian cuisine, look for Latin or Brazilian specialty food stores, which often carry imported items and specific regional products. Online grocery stores with international sections can also be a good source.
Preparation method
- In a bowl, mix the eggs, fresh yeast, butter, sugar, salt, 1 cup of all-purpose flour, and 1/2 cup of milk
- Create a starter and let it rest for 5 minutes
- Add the remaining all-purpose flour and milk, and knead well until you obtain a soft and homogeneous dough
- Let the dough rest for another 5 minutes
- Shape the 'sonhos' and let them rest until they double in volume (approximately 30 minutes)
- Fry the 'sonhos' in oil at 170°C (338°F) until golden brown
- Remove the 'sonhos' and drain on paper towels
- Prepare the cream filling: in a saucepan, mix the whole milk, granulated sugar, strained egg yolks, cornstarch, all-purpose flour, butter, vanilla extract, and cocoa liqueur
- Cook over heat, stirring constantly until it thickens and boils
- Cook for 30 more seconds after it starts boiling
- Let the cream cool down
- Prepare the glaze topping: in a saucepan, mix the water and sugar
- Bring to a boil without stirring
- Let it boil for about 12 minutes, until it reaches a thick thread consistency
- Remove from heat and pour the syrup onto a cold, lightly moistened marble slab
- Sprinkle the lemon juice over the syrup and beat with a wooden spoon, from the inside out, until it forms a white and homogeneous paste
- Shape a bit of the paste to test consistency
- it should be firm
- Store the glaze in a plastic bag until ready to use, melting it in a double boiler
- Prepare the chocolate topping: in a saucepan, heat the heavy cream until it boils
- Turn off the heat and add the chopped semi-sweet chocolate and unsalted butter
- Stir well until the chocolate is completely melted and the mixture is homogeneous
- Cut the 'sonhos' in half or make a hole to fill them
- Fill the 'sonhos' with the vanilla cream and, if desired, with strawberry jam
- Dip the top part of the 'sonhos' in the melted chocolate topping and let them set
Observations
The 'sonho' is a traditional Brazilian sweet, known for its light and fluffy dough, deep-fried and usually filled with delicious creams. Its popularity comes from the balance of sweetness, pleasant texture, and versatility, allowing for many variations in fillings and toppings. This recipe details the step-by-step preparation to ensure a delicious homemade result.
This version of the 'sonho' combines the classic dough with a vanilla cream filling and an optional touch of strawberry jam, plus a chocolate ganache topping. The process involves creating a starter for the dough, followed by shaping, frying, and preparing the fillings and topping. The dough is enriched with butter and eggs, giving it a tender crumb after frying.
This version of the 'sonho' combines the classic dough with a vanilla cream filling and an optional touch of strawberry jam, plus a chocolate ganache topping. The process involves creating a starter for the dough, followed by shaping, frying, and preparing the fillings and topping. The dough is enriched with butter and eggs, giving it a tender crumb after frying.
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