Brazilian recipe
Homemade "Sonho": Easy Traditional Sweet Bread Recipe
Learn to make "Sonho," a fluffy, filled sweet bread, perfect for an afternoon snack. Simple recipe with vanilla cream filling.
0.0 / 5 by 0 avaliações
Ingredients
3 whole eggs
50g fresh yeast
1 cup (240ml) butter
1 cup (200g) sugar (for dough)
1 pinch salt
1 cup (125g) all-purpose flour (for pre-ferment)
1/2 cup (120ml) milk (for pre-ferment)
Remaining all-purpose flour (approx. 7.5 cups or 940g)
Remaining milk (approx. 1 cup or 240ml)
Vegetable oil for frying
500ml whole milk (for cream)
1.5 cups (300g) granulated sugar (for cream)
6 egg yolks, strained
25g cornstarch
25g all-purpose flour (for cream)
40g butter (for cream)
1 tablespoon vanilla extract
1 tablespoon cocoa liqueur
200g strawberry jam (optional, for filling)
3 US cups (480g) granulated sugar (for glaze topping)
1.5 US cups (300ml) water (for glaze topping)
1.5 tablespoons lemon juice
200g semi-sweet chocolate, chopped
200ml heavy cream
1 tablespoon unsalted butter (for chocolate topping)
50g fresh yeast
1 cup (240ml) butter
1 cup (200g) sugar (for dough)
1 pinch salt
1 cup (125g) all-purpose flour (for pre-ferment)
1/2 cup (120ml) milk (for pre-ferment)
Remaining all-purpose flour (approx. 7.5 cups or 940g)
Remaining milk (approx. 1 cup or 240ml)
Vegetable oil for frying
500ml whole milk (for cream)
1.5 cups (300g) granulated sugar (for cream)
6 egg yolks, strained
25g cornstarch
25g all-purpose flour (for cream)
40g butter (for cream)
1 tablespoon vanilla extract
1 tablespoon cocoa liqueur
200g strawberry jam (optional, for filling)
3 US cups (480g) granulated sugar (for glaze topping)
1.5 US cups (300ml) water (for glaze topping)
1.5 tablespoons lemon juice
200g semi-sweet chocolate, chopped
200ml heavy cream
1 tablespoon unsalted butter (for chocolate topping)
Where to find ingredients
Eggs, butter, sugar, all-purpose flour, milk, vegetable oil, cornstarch, vanilla extract, lemon juice, heavy cream, and unsalted butter are widely available in the dairy, baking, and produce sections of most supermarkets.
Fresh yeast can often be found in the refrigerated section of larger supermarkets or at bakeries.
Granulated sugar and semi-sweet chocolate are available in the baking aisle of supermarkets.
Strawberry jam is found in the breakfast or baking aisles of supermarkets.
Cocoa liqueur can be found in specialty liquor stores or well-stocked wine and spirits shops. If unavailable, you can omit it or substitute with a small amount of dark rum or a splash of chocolate syrup for a non-alcoholic option.
Fresh yeast can often be found in the refrigerated section of larger supermarkets or at bakeries.
Granulated sugar and semi-sweet chocolate are available in the baking aisle of supermarkets.
Strawberry jam is found in the breakfast or baking aisles of supermarkets.
Cocoa liqueur can be found in specialty liquor stores or well-stocked wine and spirits shops. If unavailable, you can omit it or substitute with a small amount of dark rum or a splash of chocolate syrup for a non-alcoholic option.
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 pre-ferment and let it rest for 5 minutes
- Add the remaining all-purpose flour and milk, and knead well until you have 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: in a saucepan, mix the whole milk, granulated sugar, strained egg yolks, cornstarch, all-purpose flour, butter, vanilla extract, and cocoa liqueur
- Bring to a boil over heat, stirring constantly until thickened and boiling
- Cook for another 30 seconds after it starts boiling
- Let the cream cool
- Prepare the glaze topping: in a saucepan, mix the water and sugar
- Bring to a boil over heat 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 dampened 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 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 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 melts completely and the mixture is homogeneous
- Cut the "Sonhos" in half or make a hole for filling
- 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 it dry
Observations
The "Sonho" is a traditional Brazilian sweet, known for its light and fluffy dough, fried and usually filled with delicious creams. Its popularity comes from the balance of sweetness, pleasant texture, and versatility, allowing for various filling and topping variations. 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 pre-ferment for the dough, followed by shaping, frying, and preparing the fillings and topping.
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 pre-ferment for the dough, followed by shaping, frying, and preparing the fillings and topping.
Ratings and comments