Brazilian recipe
Homemade Sonho: A Traditional Fried Pastry Recipe (Sonho)
Learn how to make the classic Brazilian Sonho, a fluffy, golden-fried dough filled with velvety vanilla cream. A perfect treat for your afternoon tea.
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Ingredients
3 whole eggs
50g fresh yeast
1 cup butter
1 cup 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 and 1/2 cups)
Remaining milk (approx. 1 cup)
Vegetable oil for frying
500ml whole milk (for the cream)
1 and 1/2 cups refined sugar (for the cream)
6 egg yolks, passed through a sieve
25g cornstarch
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 and 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 butter
1 cup 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 and 1/2 cups)
Remaining milk (approx. 1 cup)
Vegetable oil for frying
500ml whole milk (for the cream)
1 and 1/2 cups refined sugar (for the cream)
6 egg yolks, passed through a sieve
25g cornstarch
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 and 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
In Papua New Guinea, you can source your ingredients at major supermarkets like RH Hypermarket or Stop & Shop. Look for standard pantry staples in the baking aisle. For fresh items like milk, butter, and eggs, the refrigerated section is your best bet. If cocoa liqueur is unavailable, a high-quality dark rum is a common 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
- Create a sponge mixture and let it rest for 5 minutes
- Add the remaining flour and milk, then knead thoroughly until you achieve a soft, homogeneous dough
- Let the dough rest for another 5 minutes
- Shape the dough into balls and let them rise until doubled in volume (approximately 30 minutes)
- Deep-fry the Sonhos in oil heated to 170°C until golden brown
- Remove the Sonhos and drain them on paper towels
- Prepare the cream: in a saucepan, combine the whole milk, refined sugar, sieved egg yolks, cornstarch, flour, butter, vanilla essence, and cocoa liqueur
- Bring to a simmer over medium heat, stirring constantly until it thickens and boils. Cook for another 30 seconds after it reaches a boil
- Allow the cream to cool completely
- Prepare the sugar glaze: 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 syrup consistency
- Remove from heat and pour the syrup onto a cool, slightly moistened marble slab
- Sprinkle the lemon juice over the syrup and stir with a wooden spoon, working from the inside out, until a thick 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 over a bain-marie if necessary
- Prepare the chocolate topping: in a saucepan, heat the heavy cream until it starts to boil
- Remove from heat and stir in the chopped dark chocolate and the unsalted butter
- Mix well until the chocolate is completely melted and the ganache is smooth
- Cut the Sonhos in half or make a side slit for filling
- Fill the pastries with the vanilla cream and, if desired, a layer of strawberry jam
- Dip the top of each Sonho into the melted chocolate and set aside to dry
Observations
The Sonho is a quintessential Brazilian pastry, renowned for its airy, cloud-like dough that is deep-fried to perfection and usually stuffed with rich, flavorful creams. Its enduring popularity stems from the delightful balance of sweetness and texture, which allows for a variety of fillings and decadent toppings. This recipe outlines the step-by-step preparation to ensure a bakery-quality result at home.
This specific version pairs the classic dough with a smooth vanilla bean cream, an optional layer of strawberry jam, and a decadent chocolate ganache glaze. The process begins with creating a sponge for the dough, followed by careful shaping, frying, and crafting the fillings and toppings.
This specific version pairs the classic dough with a smooth vanilla bean cream, an optional layer of strawberry jam, and a decadent chocolate ganache glaze. The process begins with creating a sponge for the dough, followed by careful shaping, frying, and crafting the fillings and toppings.
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