Sonhos (Portuguese Doughnuts)
A classic Portuguese dessert, Sonhos are light and airy fried dough balls with a hollow center. They are traditionally rolled in a cinnamon-sugar mixture while still warm, making for a simple yet delightful sweet treat.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 586 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 240 mlwater
- 60 gunsalted butter, cubed
- 0.25 tspsalt
- 0.5 pcslemon, zest only(optional)
- 125 gall-purpose flour, sifted
- 3 pcslarge egg, lightly beaten
frying
- 750 mlvegetable oil, for frying
coating
- 100 ggranulated sugar
- 1 tspground cinnamon
Equipment
saucepan · slotted spoon · deep pot · wire rack · mixing bowl · wooden spoon · electric mixer · kitchen thermometer
The method
Step by step
- 1
In a shallow dish, combine the granulated sugar and ground cinnamon for the coating. Set aside for later.
About 1 min
- 2
In a medium saucepan over medium-high heat, bring the water, unsalted butter, salt, and lemon zest to a rolling boil.
About 4 min
Cook’s note: Ensure the butter is fully melted before the water comes to a full boil.
- 3
Reduce the heat to low, add all the all-purpose flour at once, and stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
About 2 min
Cook’s note: This process cooks the flour and is essential for the right texture.
- 4
Remove the saucepan from the heat and transfer the dough to a separate mixing bowl. Allow it to cool for about 10 minutes, until just warm to the touch.
About 1 min
Cook’s note: Cooling the dough prevents the eggs from scrambling when you add them.
- 5
Using an electric mixer or a spoon, beat the large eggs into the dough one at a time, ensuring each is fully incorporated before adding the next. The final dough should be thick, smooth, and glossy.
About 4 min
Cook’s note: The dough may look separated at first, but keep mixing and it will come together.
- 6
In a deep, heavy-bottomed pot, heat the vegetable oil over medium heat until it reaches 175-180°C (350-360°F).
About 5 min
Cook’s note: Use a kitchen thermometer for accuracy. If the oil is too hot, the outside will burn before the inside cooks.
- 7
Using two spoons, carefully drop tablespoon-sized portions of dough into the hot oil. Fry in batches of 4-5 to avoid overcrowding the pot.
About 5 min
Cook’s note: The dough balls will puff up significantly as they cook.
- 8
Fry for 5-7 minutes, turning occasionally, until puffed, golden brown, and cooked through. They will often rotate on their own.
- 9
Use a slotted spoon to transfer the cooked sonhos to a wire rack or paper towel-lined plate to drain excess oil.
About 1 min
- 10
While the sonhos are still warm, toss them gently in the prepared cinnamon-sugar mixture until evenly coated.
About 2 min
Cook’s note: The warmth helps the sugar mixture stick to the surface.
- 11
Repeat the frying and coating process with the remaining dough. Serve immediately.
About 1 min
Per serving
Nutrition
- Calories
- 586.1kcal
- Protein
- 8.8g
- Carbs
- 50.8g
- Fat
- 39.5g
- Fibre
- 1.5g
- Sugar
- 25.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Sonhos are best eaten fresh but can be stored in an airtight container at room temperature.
Reheat in an oven preheated to 180°C (350°F) for 3-5 minutes to restore some crispness.
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