Brazilian recipe
Homemade Brazilian Cream-Filled Doughnuts (Sonho)
Learn how to make classic Brazilian doughnuts, known as 'sonhos'. These light, fluffy treats are fried to perfection and filled with a rich vanilla pastry cream.
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Ingredients
3 large eggs
50g fresh yeast
1 cup butter
1 cup sugar (for the dough)
1 pinch of salt
1 cup all-purpose flour (for the sponge)
1/2 cup milk (for the sponge)
7 1/2 cups all-purpose flour (remaining)
1 cup milk (remaining)
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 cornflour
25g all-purpose flour (for the cream)
40g butter (for the cream)
1 tbsp vanilla extract
1 tbsp cocoa liqueur
200g strawberry jam (optional, for filling)
480g icing sugar (for the glaze)
300ml water (for the glaze)
1 1/2 tbsp lemon juice
200g dark chocolate, chopped
200ml double cream
1 tbsp unsalted butter (for the chocolate glaze)
50g fresh yeast
1 cup butter
1 cup sugar (for the dough)
1 pinch of salt
1 cup all-purpose flour (for the sponge)
1/2 cup milk (for the sponge)
7 1/2 cups all-purpose flour (remaining)
1 cup milk (remaining)
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 cornflour
25g all-purpose flour (for the cream)
40g butter (for the cream)
1 tbsp vanilla extract
1 tbsp cocoa liqueur
200g strawberry jam (optional, for filling)
480g icing sugar (for the glaze)
300ml water (for the glaze)
1 1/2 tbsp lemon juice
200g dark chocolate, chopped
200ml double cream
1 tbsp unsalted butter (for the chocolate glaze)
Where to find ingredients
In most local supermarkets, you will find all-purpose flour, butter, milk, eggs, sugar, and cornflour in the baking aisle. Fresh yeast is often sold in the dairy/chilled section or at the bakery counter. For the cocoa liqueur, check the alcohol or spirits aisle in your local grocery store. Dark chocolate and double cream are widely available in the confectionery and dairy sections. If you cannot find specific authentic items, standard supermarket alternatives for high-quality baking ingredients will work perfectly, provided you follow the techniques described.
Preparation method
- In a large bowl, whisk together the eggs, fresh yeast, butter, sugar, salt, 1 cup of flour, and 1/2 cup of milk
- Let the sponge mixture rest for 5 minutes
- Stir in the remaining flour and milk, kneading thoroughly until you have a smooth, soft dough
- Cover and allow the dough to rest for another 5 minutes
- Shape the dough into small rounds and let them prove until they have doubled in size, which takes about 30 minutes
- Deep-fry the doughnuts in oil heated to 170°C until they reach a golden brown color
- Remove from the oil and let them drain on kitchen paper towels
- To make the cream, combine the whole milk, granulated sugar, strained egg yolks, cornflour, flour, butter, vanilla extract, and cocoa liqueur in a saucepan
- Cook over medium heat, stirring constantly until the mixture thickens and reaches a boil; keep cooking for another 30 seconds once it boils
- Transfer the cream to a bowl and let it cool completely
- For the glaze, combine the water and sugar in a small saucepan and bring to a simmer without stirring
- Boil for about 12 minutes until it reaches a thick syrup consistency
- Remove from the heat and pour the syrup onto a cold, slightly dampened marble slab or heat-resistant surface
- Drizzle the lemon juice over the syrup and beat with a wooden spoon, moving from the inside out, until it transforms into a smooth, white paste
- Test the consistency by shaping a little of the paste; it should hold its form firmly
- Store the glaze in a plastic bag until ready to use, melting it over a bain-marie when needed
- For the chocolate topping, heat the double cream in a saucepan until it just begins to boil
- Turn off the heat and stir in the chopped dark chocolate and unsalted butter
- Whisk until the chocolate is completely melted and the ganache is smooth and glossy
- Slice each doughnut in half horizontally or cut a small opening for the filling
- Pipe the vanilla pastry cream into the doughnuts, adding a little strawberry jam if using
- Dip the top of each filled doughnut into the chocolate ganache and set aside to firm up
Observations
The 'sonho' is a beloved staple of Brazilian bakeries, cherished for its light, cloud-like dough that is fried and generously filled with decadent pastry cream. This classic treat strikes a perfect balance between its delicate texture and sweet, comforting flavor. Whether you serve it as a special afternoon snack or a family favourite dessert, this recipe guides you through the process of making authentic Brazilian-style doughnuts right in your own kitchen.
This recipe features a classic yeast-raised dough, a rich homemade vanilla pastry cream, an optional layer of strawberry jam, and a decadent chocolate ganache glaze. We start by creating a 'sponge' for the dough to ensure a light crumb, followed by a careful frying process, and finally filling and glazing for a professional bakery finish.
This recipe features a classic yeast-raised dough, a rich homemade vanilla pastry cream, an optional layer of strawberry jam, and a decadent chocolate ganache glaze. We start by creating a 'sponge' for the dough to ensure a light crumb, followed by a careful frying process, and finally filling and glazing for a professional bakery finish.
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