Brazilian recipe
Homemade Sonho: Easy Traditional Cream-Filled Doughnut
Learn how to make sonho, a classic Brazilian fried dough treat with a fluffy texture and rich vanilla cream filling, perfect for a cozy afternoon tea.
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Ingredients
3 large eggs
50g fresh yeast
1 cup butter, softened
1 cup granulated sugar (for the dough)
1 pinch of salt
1 cup all-purpose flour (for the sponge)
1/2 cup whole milk (for the sponge)
7 and 1/2 cups all-purpose flour (for the dough)
1 cup whole milk (for the dough)
Vegetable oil, for deep frying
500ml whole milk (for the custard)
1 and 1/2 cups superfine sugar (for the custard)
6 egg yolks, passed through a fine-mesh sieve
25g cornflour
25g all-purpose flour (for the custard)
40g butter (for the custard)
1 tablespoon vanilla essence
1 tablespoon cocoa liqueur
200g strawberry jam (optional, for filling)
480g granulated sugar (for the sugar glaze)
300ml water (for the sugar glaze)
1 and 1/2 tablespoons lemon juice
200g dark chocolate, chopped
200ml fresh heavy cream
1 tablespoon unsalted butter (for the chocolate topping)
50g fresh yeast
1 cup butter, softened
1 cup granulated sugar (for the dough)
1 pinch of salt
1 cup all-purpose flour (for the sponge)
1/2 cup whole milk (for the sponge)
7 and 1/2 cups all-purpose flour (for the dough)
1 cup whole milk (for the dough)
Vegetable oil, for deep frying
500ml whole milk (for the custard)
1 and 1/2 cups superfine sugar (for the custard)
6 egg yolks, passed through a fine-mesh sieve
25g cornflour
25g all-purpose flour (for the custard)
40g butter (for the custard)
1 tablespoon vanilla essence
1 tablespoon cocoa liqueur
200g strawberry jam (optional, for filling)
480g granulated sugar (for the sugar glaze)
300ml water (for the sugar glaze)
1 and 1/2 tablespoons lemon juice
200g dark chocolate, chopped
200ml fresh heavy cream
1 tablespoon unsalted butter (for the chocolate topping)
Where to find ingredients
Find all-purpose flour and granulated sugar in any local supermarket. Fresh yeast is often found in the refrigerated bakery section of larger grocers. For specialized items like cocoa liqueur, check the alcohol aisle or well-stocked bottle shops. Dark chocolate can be found in the baking or confectionery aisle. If you can't find strawberry jam, any high-quality berry conserve from the preserves section makes a great alternative. For authentic Brazilian ingredients like specific custard thickeners or confectionery supplies, look for small import shops or the 'International' shelf in major retail stores.
Preparation method
- In a mixing bowl, combine the eggs, fresh yeast, butter, sugar, salt, 1 cup of flour, and 1/2 cup of milk
- Whisk everything into a sponge and let it rest for 5 minutes to activate
- Stir in the remaining flour and milk, then knead well until you have a smooth, soft dough
- Cover and let the dough rest for another 5 minutes
- Shape into round portions and leave them to rise until they double in size, which takes about 30 minutes
- Fry the dough balls in oil heated to 170°C until they turn a nice golden brown
- Remove carefully and drain on paper towels to absorb excess oil
- For the filling, whisk the milk, sugar, sieved egg yolks, cornflour, flour, butter, vanilla essence, and cocoa liqueur in a saucepan
- Heat over medium, stirring constantly until thick and boiling. Continue cooking for another 30 seconds after the boil
- Remove from heat and set aside to cool completely
- For the sugar 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
- Take off the heat and pour the syrup onto a clean, cool, and lightly dampened stone countertop
- Splash the lemon juice over the syrup and beat with a wooden spoon from the center outward until it transforms into a thick, opaque white paste
- Check the consistency by shaping a little; it should be firm to the touch
- Store the glaze in a plastic bag until needed, melting it gently in a bain-marie if it hardens
- For the chocolate topping, heat the heavy cream in a saucepan until just boiling
- Turn off the heat and stir in the chopped dark chocolate and unsalted butter
- Stir until the chocolate has completely melted into a smooth, glossy ganache
- Slice each cooled doughnut in half or make a small opening on the side
- Fill with the vanilla cream and a spoonful of strawberry jam if you like
- Dip the top of each filled doughnut into the chocolate ganache and leave to set
Observations
Sonho is a quintessential Brazilian sweet, beloved for its light, airy dough that's fried to perfection and filled with velvety cream. It strikes the perfect balance between sweetness and texture, offering a comforting treat that's easy to customize with your favorite fillings. This recipe guides you through the process of creating authentic, café-style sonhos right in your own kitchen.
This version features a classic yeast dough paired with a luscious vanilla custard and an optional layer of strawberry jam, all topped with a delicate chocolate ganache. You'll master the art of the pre-ferment sponge, shaping the dough, achieving the perfect golden fry, and crafting those decadent fillings and glazes.
This version features a classic yeast dough paired with a luscious vanilla custard and an optional layer of strawberry jam, all topped with a delicate chocolate ganache. You'll master the art of the pre-ferment sponge, shaping the dough, achieving the perfect golden fry, and crafting those decadent fillings and glazes.
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