Brazilian recipe
Homemade Brazilian Cream-Filled Doughnut (Sonho)
Learn how to make 'sonho', a fluffy, golden, deep-fried treat stuffed with creamy vanilla custard. This classic Brazilian comfort food is a bakery favorite perfect for afternoon tea.
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Ingredients
3 large 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 starter)
1/2 cup milk (for the sponge starter)
Remaining all-purpose flour (approx. 7 1/2 cups)
Remaining milk (approx. 1 cup)
Vegetable oil for frying
500ml full-fat milk (for the custard filling)
1 1/2 cups caster sugar (for the custard filling)
6 egg yolks, passed through a sieve
25g cornflour
25g all-purpose flour (for the custard filling)
40g butter (for the custard filling)
1 tbsp vanilla essence
1 tbsp cocoa liqueur
200g strawberry jam (optional, for filling)
480g icing sugar (for the sugar glaze)
300ml water (for the sugar glaze)
1 1/2 tbsp lemon juice
200g dark chocolate, chopped
200ml fresh pouring cream
1 tbsp 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 starter)
1/2 cup milk (for the sponge starter)
Remaining all-purpose flour (approx. 7 1/2 cups)
Remaining milk (approx. 1 cup)
Vegetable oil for frying
500ml full-fat milk (for the custard filling)
1 1/2 cups caster sugar (for the custard filling)
6 egg yolks, passed through a sieve
25g cornflour
25g all-purpose flour (for the custard filling)
40g butter (for the custard filling)
1 tbsp vanilla essence
1 tbsp cocoa liqueur
200g strawberry jam (optional, for filling)
480g icing sugar (for the sugar glaze)
300ml water (for the sugar glaze)
1 1/2 tbsp lemon juice
200g dark chocolate, chopped
200ml fresh pouring cream
1 tbsp unsalted butter (for the chocolate topping)
Where to find ingredients
In the Solomon Islands, you can find standard baking supplies like flour, sugar, butter, and eggs at any major supermarket or local grocery store. Fresh yeast is sometimes available in the baking aisle or can be sourced from local bakeries—if unavailable, you can use active dry yeast (use roughly 1/3 the weight). Cornflour, milk, and cream are standard items in the dairy and baking sections. For dark chocolate and vanilla essence, check the confectionery or baking aisles. If you cannot find specialty items like cocoa liqueur, you can omit it or substitute with a tiny splash of rum or extra vanilla.
Preparation method
- In a mixing bowl, combine the eggs, fresh yeast, butter, sugar, salt, 1 cup of all-purpose flour, and 1/2 cup of milk
- Form the sponge starter and let it rest for 5 minutes
- Add the remaining flour and milk, then knead well until the dough is soft and smooth
- Allow the dough to rest for another 5 minutes
- Shape into doughnut balls and leave them to prove until they double in volume (roughly 30 minutes)
- Deep-fry the doughnuts in oil heated to 170°C until they turn golden brown
- Remove from the oil and drain on paper towels
- Prepare the custard: in a saucepan, whisk together the milk, caster sugar, sieved egg yolks, cornflour, flour, butter, vanilla essence, and cocoa liqueur
- Place over medium heat, stirring constantly until it thickens and boils. Cook for an additional 30 seconds after it reaches a boil
- Set the custard aside to cool down
- Prepare the sugar glaze: in a small pot, mix the water and sugar, and bring to a simmer 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 cool, slightly dampened marble slab or cold surface
- Sprinkle the lemon juice over the syrup and use a wooden spoon to beat it from the inside out until it turns into a white, homogeneous paste
- Shape a small amount of the paste to check the consistency; it should be firm
- Store the glaze in a plastic bag until ready to use, melting it over a bain-marie when needed
- Prepare the chocolate topping: heat the pouring cream in a saucepan until it just begins to boil
- Remove from the heat and stir in the chopped dark chocolate and the unsalted butter
- Stir well until the chocolate has melted completely and the mixture is smooth and glossy
- Slice the doughnuts in half or make a small hole to insert the filling
- Fill the doughnuts with the vanilla custard and a spoonful of strawberry jam if desired
- Dip the top of each doughnut into the chocolate ganache and leave to set
Observations
The 'sonho' is a beloved Brazilian classic, famous for its light, pillowy dough that is deep-fried and traditionally filled with rich, velvety cream. Its charm lies in the perfect balance of sweetness and texture, making it an incredibly versatile treat that can be customized with various fillings and glazes. This recipe guides you through the process step-by-step so you can recreate this bakery-style experience in your own kitchen.
This particular version features a classic yeasted dough filled with a luscious vanilla custard, an optional layer of strawberry jam for brightness, and a decadent chocolate ganache topping. The process involves creating a 'sponge' starter, shaping the dough, frying to golden perfection, and preparing the fillings and glazes.
This particular version features a classic yeasted dough filled with a luscious vanilla custard, an optional layer of strawberry jam for brightness, and a decadent chocolate ganache topping. The process involves creating a 'sponge' starter, shaping the dough, frying to golden perfection, and preparing the fillings and glazes.
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