Portuguese Dream Pastries (Sonhos)

Portuguese Dream Pastries (Sonhos)

Light choux-style fritters, fried until puffed and golden, then rolled in cinnamon sugar.

Total 45 min Makes 24 pastries Calories 145/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

Sonhos, meaning dreams, are Portuguese Christmas fritters made from a simple choux pastry base, deep-fried until airy and golden, and finished with a generous coating of cinnamon sugar. The hot oil causes the dough to puff dramatically into irregular, cloud-like shapes with a crisp exterior and hollow, custardy interior. They're traditionally served warm during the holiday season alongside other festive treats.

Ingredients

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 cup all-purpose flour
  • 4 eggs
  • 1 teaspoon lemon zest
  • 4 cups vegetable oil, for frying
  • 1 cup granulated sugar, for coating
  • 2 tablespoons ground cinnamon
  • 1/2 cup honey, warmed, for drizzling (optional)

Method

  1. In a medium saucepan, combine the water, butter, salt, and 2 tablespoons sugar. Bring to a boil over medium heat, stirring until the butter melts completely.

  2. Remove from heat and add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.

  3. Return the pan to low heat and cook the dough, stirring constantly, for 1 to 2 minutes to dry it out slightly.

  4. Transfer the dough to a mixing bowl and let cool for 5 minutes, stirring occasionally to release heat.

  5. Beat in the eggs one at a time with a wooden spoon or hand mixer, fully incorporating each egg before adding the next, until the dough is smooth, thick, and glossy.

  6. Stir in the lemon zest until evenly distributed throughout the dough.

  7. Pour the vegetable oil into a deep pot or Dutch oven to a depth of 2 to 3 inches and heat to 350°F, monitoring with a thermometer.

  8. Combine the coating sugar and cinnamon in a shallow bowl and set aside near the frying station.

  9. Using two spoons or a small ice cream scoop, drop rounded tablespoons of dough into the hot oil, frying in batches of 4 to 6 to avoid crowding.

  10. Fry the pastries, turning occasionally, until deeply golden brown and puffed, about 4 to 5 minutes per batch.

  11. Remove with a slotted spoon and drain briefly on a wire rack or paper towels.

  12. While still warm, roll each pastry in the cinnamon sugar mixture to coat completely.

  13. Repeat frying and coating with the remaining dough, letting the oil return to 350°F between batches.

  14. Arrange the sonhos on a serving platter and drizzle with warmed honey if desired. Serve warm.

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Portuguese Dream Pastries (Sonhos)

Sonhos, meaning dreams, are Portuguese Christmas fritters made from a simple choux pastry base, deep-fried until airy and golden, and finished with a generous coating of cinnamon sugar. The hot oil causes the dough to puff dramatically into irregular, cloud-like shapes with a crisp exterior and hollow, custardy interior. They're traditionally served warm during the holiday season alongside other festive treats.

45 min 24 pastries 145 cal

Ingredients

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 cup all-purpose flour
  • 4 eggs
  • 1 teaspoon lemon zest
  • 4 cups vegetable oil, for frying
  • 1 cup granulated sugar, for coating
  • 2 tablespoons ground cinnamon
  • 1/2 cup honey, warmed, for drizzling (optional)

Method

  1. 1

    In a medium saucepan, combine the water, butter, salt, and 2 tablespoons sugar. Bring to a boil over medium heat, stirring until the butter melts completely.

  2. 2

    Remove from heat and add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.

  3. 3

    Return the pan to low heat and cook the dough, stirring constantly, for 1 to 2 minutes to dry it out slightly.

  4. 4

    Transfer the dough to a mixing bowl and let cool for 5 minutes, stirring occasionally to release heat.

  5. 5

    Beat in the eggs one at a time with a wooden spoon or hand mixer, fully incorporating each egg before adding the next, until the dough is smooth, thick, and glossy.

  6. 6

    Stir in the lemon zest until evenly distributed throughout the dough.

  7. 7

    Pour the vegetable oil into a deep pot or Dutch oven to a depth of 2 to 3 inches and heat to 350°F, monitoring with a thermometer.

  8. 8

    Combine the coating sugar and cinnamon in a shallow bowl and set aside near the frying station.

  9. 9

    Using two spoons or a small ice cream scoop, drop rounded tablespoons of dough into the hot oil, frying in batches of 4 to 6 to avoid crowding.

  10. 10

    Fry the pastries, turning occasionally, until deeply golden brown and puffed, about 4 to 5 minutes per batch.

  11. 11

    Remove with a slotted spoon and drain briefly on a wire rack or paper towels.

  12. 12

    While still warm, roll each pastry in the cinnamon sugar mixture to coat completely.

  13. 13

    Repeat frying and coating with the remaining dough, letting the oil return to 350°F between batches.

  14. 14

    Arrange the sonhos on a serving platter and drizzle with warmed honey if desired. Serve warm.