Brazilian recipe
Homemade Sonho: A Traditional Fried Dough Recipe (Sonho)
Master the art of making 'sonho', a cloud-like, cream-filled fried pastry that is a staple of Brazilian teatime. This guide features a luscious vanilla custard filling.
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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)
7 1/2 cups all-purpose flour (remainder)
1 cup milk (remainder)
Vegetable oil for deep frying
500ml whole milk (for the custard)
1 1/2 cups granulated sugar (for the custard)
6 egg yolks, passed through a sieve
25g cornstarch
25g all-purpose flour (for the custard)
40g butter (for the custard)
1 tablespoon vanilla essence
1 tablespoon cocoa liqueur
200g strawberry preserves (optional, for filling)
480g sugar (for the glaze)
300ml water (for the glaze)
1 1/2 tablespoons lemon juice
200g chopped semi-sweet chocolate
200ml fresh heavy cream
1 tablespoon unsalted butter (for the chocolate glaze)
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)
7 1/2 cups all-purpose flour (remainder)
1 cup milk (remainder)
Vegetable oil for deep frying
500ml whole milk (for the custard)
1 1/2 cups granulated sugar (for the custard)
6 egg yolks, passed through a sieve
25g cornstarch
25g all-purpose flour (for the custard)
40g butter (for the custard)
1 tablespoon vanilla essence
1 tablespoon cocoa liqueur
200g strawberry preserves (optional, for filling)
480g sugar (for the glaze)
300ml water (for the glaze)
1 1/2 tablespoons lemon juice
200g chopped semi-sweet chocolate
200ml fresh heavy cream
1 tablespoon unsalted butter (for the chocolate glaze)
Where to find ingredients
You can find all-purpose flour, granulated sugar, fresh eggs, and butter at any local general grocery store or neighborhood 'fale' (market). For specialty items like fresh yeast, check the refrigerated dairy or bakery section of larger supermarkets. If you cannot find fresh yeast, you may use active dry yeast as a substitute (follow package ratios). Cocoa liqueur is available at liquor stores or the spirits aisle of major markets; if unavailable, a splash of rum or extra vanilla can be used as a substitute. Use high-quality dark chocolate from the baking aisle for the best ganache results.
Preparation method
- In a mixing bowl, combine the eggs, fresh yeast, butter, sugar, salt, 1 cup of flour, and 1/2 cup of milk.
- Prepare the sponge mixture and let it rest for 5 minutes.
- Add the remaining flour and milk, kneading 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 size (approximately 30 minutes).
- Fry the dough balls in oil at 170°C until golden brown.
- Remove the pastries and drain them on paper towels.
- To make the custard: in a saucepan, combine the whole milk, granulated sugar, strained egg yolks, cornstarch, flour, butter, vanilla essence, and cocoa liqueur.
- Place over medium heat, stirring constantly until the mixture thickens and reaches a boil. Cook for an additional 30 seconds after boiling.
- Allow the custard to cool completely.
- To prepare the glaze: in a saucepan, combine the water and sugar. Bring to a boil without stirring.
- Let it boil for about 12 minutes, or until it reaches a thick syrup consistency.
- Remove from heat and pour the syrup onto a cool, slightly dampened marble surface.
- Sprinkle the lemon juice over the syrup and beat with a wooden spoon, working from the center outward, until a white, smooth paste forms.
- Test the consistency by molding a small portion of the paste; it should hold its shape firmly.
- Store the glaze in a plastic bag until ready to use, melting it over a bain-marie if necessary.
- To prepare the chocolate topping: in a saucepan, heat the heavy cream until just boiling.
- Remove from heat and stir in the chopped semi-sweet chocolate and the unsalted butter.
- Stir until the chocolate is completely melted and the mixture is smooth and glossy.
- Slice the pastries in half or create a side incision for filling.
- Pipe the vanilla custard into the pastries, adding a spoonful of strawberry preserves if desired.
- Dip the top of each pastry into the chocolate ganache and let it set.
Observations
The sonho is a quintessential Brazilian treat, celebrated for its airy, pillow-soft dough that is deep-fried and typically packed with rich, creamy fillings. Its enduring popularity comes from the perfect balance of sweetness, delicate texture, and versatility, which allows for a variety of fillings and glazes. This recipe provides a detailed, step-by-step approach to achieving bakery-quality results in your own kitchen.
This specific preparation pairs the classic yeast dough with a smooth vanilla custard, an optional layer of strawberry preserves, and a decadent dark chocolate ganache finish. The process begins with a 'sponge' starter to ensure the dough's structure, followed by proofing, frying, and crafting the signature fillings and toppings.
This specific preparation pairs the classic yeast dough with a smooth vanilla custard, an optional layer of strawberry preserves, and a decadent dark chocolate ganache finish. The process begins with a 'sponge' starter to ensure the dough's structure, followed by proofing, frying, and crafting the signature fillings and toppings.
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