📝 About This Recipe
Sonhos, which translates to 'dreams,' are light-as-air fried dough puffs that are a cornerstone of the Portuguese Christmas table. These golden spheres feature a crisp exterior and a hollow, custard-like center, achieved through a technique similar to choux pastry. Dusted in cinnamon sugar or drizzled with a rich citrus syrup, they represent the warm, soulful essence of traditional Iberian confectionery.
🥗 Ingredients
The Dough Base
- 250 ml Water
- 50 grams Unsalted butter (cut into small cubes)
- 1/2 teaspoon Salt
- 1 strip Lemon zest (large piece of peel, avoiding the white pith)
- 1 piece Cinnamon stick
- 200 grams All-purpose flour (sifted)
- 5-6 pieces Large eggs (at room temperature)
Frying and Coating
- 1 liter Vegetable oil (for deep frying (sunflower or canola))
- 1 cup Granulated sugar (for coating)
- 1 tablespoon Ground cinnamon (mixed with the sugar)
Optional Spiced Syrup (Calda de Açúcar)
- 250 grams Sugar
- 150 ml Water
- 1 strip Orange peel
- 1 tablespoon Port wine (optional for depth)
👨🍳 Instructions
-
1
In a medium heavy-bottomed saucepan, combine the water, butter, salt, lemon zest, and cinnamon stick. Bring to a boil over medium-high heat.
-
2
Once the butter is fully melted and the liquid is boiling, remove the lemon peel and cinnamon stick using a slotted spoon.
-
3
Reduce heat to low and add the sifted flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away cleanly from the sides of the pan.
-
4
Continue to cook the dough over low heat for another 2 minutes, pressing it against the bottom of the pan to 'dry' it out slightly. Remove from heat and transfer to a large mixing bowl.
-
5
Allow the dough to cool for about 5-10 minutes. It should be warm to the touch but not hot enough to scramble the eggs.
-
6
Add the eggs one by one. After adding each egg, beat thoroughly (using a wooden spoon or an electric mixer) until the egg is completely incorporated before adding the next one.
-
7
Check the consistency after the 5th egg. The dough should be smooth, glossy, and fall slowly from the spoon in a 'V' shape. If it's too stiff, add the 6th egg.
-
8
In a deep, wide pot, heat the vegetable oil to approximately 160°C - 170°C (320°F - 340°F). Do not let the oil get too hot, or the sonhos will brown before the centers are cooked.
-
9
Grease two tablespoons with a little oil. Scoop a small amount of dough (about the size of a walnut) with one spoon and use the other to push it gently into the hot oil.
-
10
Fry in small batches to avoid crowding. The sonhos will magically flip themselves over as they expand and become hollow; if they don't, give them a gentle nudge.
-
11
Fry for about 8-10 minutes per batch. They need this time to expand fully and develop a sturdy enough crust to hold their shape. They should be a deep golden brown.
-
12
Remove with a slotted spoon and drain briefly on a plate lined with paper towels.
-
13
While still warm, roll the sonhos in the mixture of granulated sugar and ground cinnamon until well coated.
-
14
If using the syrup: Boil the sugar, water, and orange peel for 10 minutes until slightly thickened. Stir in the Port wine at the end and drizzle over the sonhos just before serving.
💡 Chef's Tips
Temperature control is vital: if the oil is too hot, the dreams will be raw inside; if too cold, they will absorb too much grease. Be patient with the eggs—incorporating them one at a time ensures the dough captures enough air to puff up beautifully. Use a wooden spoon for the initial dough cooking; it provides the leverage needed to properly work the flour starch. Don't make the balls too large—they triple in size during frying, and smaller dreams have a better texture. If they deflate after frying, they likely weren't cooked long enough to set the internal structure.
🍽️ Serving Suggestions
Serve warm with a glass of 10-year-old Tawny Port to complement the cinnamon notes. Pair with a strong Portuguese 'bica' (espresso) to balance the sweetness. Arrange them in a pyramid shape on a festive platter for a stunning holiday centerpiece. For a modern twist, serve with a side of warm dark chocolate ganache for dipping. Best enjoyed within a few hours of frying for the ultimate 'cloud-like' experience.