These delectable Portuguese doughnuts, known as 'sonhos,' are fluffy, deep-fried pastries filled with a rich, creamy pastry cream. Perfect for an indulgent treat, they encompass the traditional flavors of Portugal in each bite.
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a bowl, dissolve yeast in a little warm water. Mix in 50 g flour to form a bubbly paste. Let rest 15 mins until frothy.
In a large bowl, combine remaining flour, margarine, sugar, eggs, salt, vanilla, and yeast mixture.
Gradually add warm water until a soft dough forms.
Knead 5 mins, then let rise in a warm place 1–2 hours or until doubled.
Whisk all custard ingredients in a saucepan. Cook over medium heat, stirring constantly, until thick. Cool completely.
Divide dough into 30 g pieces, roll into balls, and place on a floured tray.
Let rise 30 mins until puffy.
Fry the sonhos in not very hot oil so that they cook well inside. Drain on paper towels.
Pipe custard into each doughnut. Dust with powdered sugar.
For a lighter version, consider baking instead of frying, although the texture will differ slightly.
For smoother custard, strain through a sieve after cooking.
Can I bake the doughnuts instead of frying?
Yes, you can bake them for a lighter version, but the texture will differ slightly.
How should I store leftover doughnuts?
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Can I add flavor to the pastry cream?
Yes, try adding a hint of citrus zest like lemon or orange for an added zing.
How do I prevent oily sonhos?
Maintain oil at 170-175°C (340-350°F) (use a thermometer)
Don't overcrowd the pan
Drain upside-down on a rack (not just paper towels)
How do I prevent the pastry cream from forming a skin?
Cover the pastry cream with plastic wrap directly on the surface while cooling.
