Brazilian recipe
Homemade Sonho: A Traditional Fried Dough Recipe (Sonho : receita de doce)
Discover how to make these light, fluffy, and indulgent cream-filled doughnuts at home. A perfect, authentic treat for afternoon tea or coffee.
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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)
1/2 cup milk (for the sponge)
Approx. 7 1/2 cups all-purpose flour (for the dough)
Approx. 1 cup milk (for the dough)
Vegetable oil for frying
500ml whole milk (for the cream)
1 1/2 cups superfine sugar (for the cream)
6 egg yolks, passed through a fine-mesh sieve
25g cornstarch
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 granulated sugar (for the glaze)
300ml water (for the glaze)
1 1/2 tbsp lemon juice
200g dark chocolate, chopped
200ml heavy 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)
1/2 cup milk (for the sponge)
Approx. 7 1/2 cups all-purpose flour (for the dough)
Approx. 1 cup milk (for the dough)
Vegetable oil for frying
500ml whole milk (for the cream)
1 1/2 cups superfine sugar (for the cream)
6 egg yolks, passed through a fine-mesh sieve
25g cornstarch
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 granulated sugar (for the glaze)
300ml water (for the glaze)
1 1/2 tbsp lemon juice
200g dark chocolate, chopped
200ml heavy cream
1 tbsp unsalted butter (for the chocolate topping)
Where to find ingredients
You can find all-purpose flour, sugar, butter, and eggs at any local supermarket. Fresh yeast is usually located in the refrigerated dairy section. Look for quality dark chocolate and heavy cream in the baking aisle. If you prefer, substitute the cocoa liqueur with a touch more vanilla extract or a splash of rum.
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 to create a sponge and let it rest for 5 minutes.
- Add the remaining flour and milk, kneading thoroughly until you achieve a soft and homogeneous dough.
- Cover and let the dough rest for an additional 5 minutes.
- Shape the dough into balls and let them rise until they have doubled in volume, approximately 30 minutes.
- Fry the doughnuts in oil heated to 170°C until they turn golden brown.
- Remove the doughnuts from the oil and drain them on paper towels.
- Prepare the cream: in a saucepan, combine the whole milk, sugar, sieved egg yolks, cornstarch, flour, butter, vanilla extract, and cocoa liqueur.
- Cook over medium heat, stirring constantly until the mixture thickens and reaches a boil. Cook for an additional 30 seconds after boiling.
- Set the cream aside to cool completely.
- Prepare the glaze: in a clean saucepan, combine the water and sugar. Bring to a boil without stirring.
- Allow it to boil for about 12 minutes, until it reaches the thick syrup thread stage.
- Remove from the heat and pour the syrup onto a clean, cold, and slightly moistened marble surface.
- Sprinkle the lemon juice over the syrup and beat with a wooden spoon, working from the inside out, until a white, smooth paste forms.
- 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 over a bain-marie if necessary.
- Prepare the chocolate topping: in a saucepan, heat the heavy cream until it reaches a simmer.
- Remove from the heat and stir in the chopped dark chocolate and unsalted butter.
- Stir well until the chocolate has completely melted and the mixture is smooth and glossy.
- Slice the doughnuts in half or make a small opening to fill them.
- Fill the doughnuts with the vanilla cream and a dollop of strawberry jam, if desired.
- Dip the top of each doughnut into the chocolate glaze and allow it to set before serving.
Observations
The 'sonho' is a beloved traditional sweet in Brazil, cherished for its airy, cloud-like dough that is fried to golden perfection and typically filled with rich, velvety creams. Its enduring appeal lies in the delicate harmony between the soft texture and the indulgent filling, offering endless possibilities for customization. This recipe provides a detailed, step-by-step approach to help you achieve a professional, delicious result right in your kitchen.
This specific version marries the classic yeasted dough with a luscious vanilla pastry cream, an optional hint of strawberry jam, and a decadent chocolate ganache glaze. The process involves crafting a sponge, proofing the dough, frying until golden, and finishing with the homemade fillings and toppings.
This specific version marries the classic yeasted dough with a luscious vanilla pastry cream, an optional hint of strawberry jam, and a decadent chocolate ganache glaze. The process involves crafting a sponge, proofing the dough, frying until golden, and finishing with the homemade fillings and toppings.
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