Brazilian recipe
Classic Fried Cream-Filled Doughnut (Sonho)
Learn how to make the classic Brazilian fried doughnut, featuring a light, fluffy dough, rich vanilla cream, and a decadent chocolate ganache finish.
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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 frying
500ml whole milk (for the cream)
1 1/2 cups granulated 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 extract
1 tablespoon cocoa liqueur
200g strawberry jam (optional, for filling)
480g granulated sugar (for the icing)
300ml water (for the icing)
1 1/2 tablespoons lemon juice
200g semi-sweet chocolate, chopped
200ml fresh 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 frying
500ml whole milk (for the cream)
1 1/2 cups granulated 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 extract
1 tablespoon cocoa liqueur
200g strawberry jam (optional, for filling)
480g granulated sugar (for the icing)
300ml water (for the icing)
1 1/2 tablespoons lemon juice
200g semi-sweet chocolate, chopped
200ml fresh heavy cream
1 tablespoon unsalted butter (for the chocolate topping)
Where to find ingredients
Find staples like flour, sugar, and oil at any local neighborhood grocery store. Fresh yeast can be found at specialized bakeries or large supermarkets. Cocoa liqueur is an optional professional ingredient; if unavailable, substitute with a teaspoon of dark rum or extra vanilla extract.
Preparation method
- In a bowl, mix the eggs, fresh yeast, butter, sugar, salt, 1 cup of flour, and 1/2 cup of milk.
- Prepare the sponge and let it rest for 5 minutes.
- Add the remaining flour and milk, kneading well until you obtain a soft, homogeneous dough.
- Let the dough rest for another 5 minutes.
- Shape the doughnuts and let them rest until they double in volume (approximately 30 minutes).
- Fry the doughnuts in oil at 170°C until golden brown.
- Remove the doughnuts and drain them on paper towels.
- Prepare the cream: in a saucepan, mix the whole milk, granulated sugar, sieved egg yolks, cornstarch, flour, butter, vanilla extract, and cocoa liqueur.
- Cook over low heat, stirring constantly until it thickens and boils. Cook for 30 seconds more after it begins to boil.
- Let the cream cool down.
- Prepare the icing: in a pan, combine 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 cold, slightly dampened marble surface.
- Sprinkle the lemon juice over the syrup and beat with a wooden spoon, moving from the inside out, until it forms a white, smooth paste.
- Test the consistency of a small amount of the paste; it should be firm.
- Store the icing in a plastic bag until ready to use, melting it over a bain-marie when needed.
- Prepare the chocolate topping: in a saucepan, heat the heavy cream until it reaches a boil.
- Turn off the heat and add the chopped semi-sweet chocolate and the unsalted butter.
- Stir well until the chocolate is completely melted and the mixture is smooth.
- Slice the doughnuts in half or make a hole for filling.
- Fill the doughnuts with the vanilla cream and, if desired, add the strawberry jam.
- Dip the top of the doughnuts into the melted chocolate coating and let them set.
Observations
The Brazilian 'sonho' is a beloved traditional pastry, celebrated for its airy, cloud-like texture and its indulgent fillings. Deep-fried until golden, these doughnuts offer a perfect harmony of sweetness and delicate crumb, making them a staple for afternoon tea. This recipe walks you through the traditional preparation, starting with a yeast-based sponge to ensure the dough's signature lightness.
This particular version combines the classic dough with a smooth vanilla bean cream, an optional layer of tart strawberry jam, and a rich chocolate ganache topping. The process includes crafting a sponge for the dough, careful proofing to achieve the perfect volume, frying to crispy perfection, and finishing with a professional-grade custard and coating.
This particular version combines the classic dough with a smooth vanilla bean cream, an optional layer of tart strawberry jam, and a rich chocolate ganache topping. The process includes crafting a sponge for the dough, careful proofing to achieve the perfect volume, frying to crispy perfection, and finishing with a professional-grade custard and coating.
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