Rating: 5 / 5 stars (6 votes)

Sonhos are delightful orbs of fried dough that share similarities with choux pastry or cream puffs but are notably simpler to prepare. Expect a wonderfully crisp exterior, an incredibly airy interior, and the perfect hint of sweetness from a quick roll through cinnamon sugar. This recipe delivers a truly authentic Portuguese classic.

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Daniela Trapani: The Lightness of Dreams

Daniela Trapani reported that these Sonhos were an immediate hit, especially with her teenage taste testers. She emphasized their astonishing lightness, crispiness, and airy texture, likening them more to delicate cream puffs than conventional doughnuts. Daniela found the frying process surprisingly straightforward and enjoyable, noting the captivating sight of the dough “dancing” and dramatically puffing up in the hot oil. A key tip from her experience is to start with very small dollops of dough, as they expand considerably during frying. While Sonhos have a distinct eggy flavor when piping hot, Daniela observed that this mellowed pleasantly after a few hours, retaining their delicious crispness. She strongly recommends serving them fresh and warm for the best experience. A purist at heart, Daniela preferred them simply with cinnamon sugar, although her husband enjoyed them with cherry jam, demonstrating their adaptability to various accompaniments.

Jenny Latreille: Mastering the Choux Pastry

Jenny Latreille, an astute tester, experimented with the recipe three times, providing deep insights into the choux pastry stage. She initially found the dough sticky, but it firmed up considerably with vigorous stirring. Her most critical advice highlights the importance of adequately cooking the initial flour mixture on the stovetop. Jenny stressed that “undercooking at this point virtually ensures that the dough isn’t smooth because the eggs won’t combine into the flour mixture.” This underscores the need for patience and thoroughness during the initial stirring until a stiff ball forms and a thin film appears at the pan’s bottom. She praised the frying process for its ease and accurate timing, noting that the “free-form” shapes created by simply dropping the dough resulted in extra crunchy bits. As a cinnamon enthusiast, Jenny used a generous 1:1 cinnamon-to-sugar ratio, confirming its delicious impact. Her final Sonhos were fluffy and light, quickly devoured, reinforcing that diligent beating and proper dough integration are paramount for success.

Susan Hall: Patience and Proper Frying

Susan Hall declared these “little gems” utterly delicious, commending their light interior, slight crunch, and perfect flavor. Her primary advice centers on patience during the dough-making. She emphasized, “take your time and stir well after adding the flour to your water” and allowing “a few minutes to incorporate” the eggs, reiterating that patience is a key virtue. Susan also highlighted the remarkably clean frying process, attributing it to the recommended lower oil temperature. She opted for a Dutch oven for ample depth, but strictly cautioned against overcrowding the pan, as Sonhos “puff up and nearly triple in size” during cooking. Her family found them irresistible, confirming that “you can’t eat just one.” Susan’s 8-minute frying time at the specified temperature resulted in perfectly cooked Sonhos that did not absorb excess grease, maintaining their desirable light and crispy qualities.

Nadine Bonda: The Ephemeral Freshness

Nadine Bonda lauded the ephemeral lightness of these Portuguese doughnuts, making it effortlessly easy to enjoy several. She confirmed the quick preparation time and the delightful simplicity of their sweetness, solely from the cinnamon sugar topping. Her experience with the dough echoed others: it swiftly became very stiff and challenging to stir, forming a tight ball, followed by the appearance of a thin white layer on the pan’s bottom—all crucial indicators of proper cooking. Nadine meticulously described her egg incorporation, beating for approximately 1.5 minutes between each egg and scraping the bowl, then an additional 2 minutes after all eggs were added, yielding a perfectly smooth batter. She dropped tablespoons of the soft dough into the oil, resulting in charmingly plump, “fat little elephants” that puffed beautifully. Both plain sugar and cinnamon sugar coatings were delicious, but Nadine strongly reiterated the importance of consuming them hot and fresh. She noted that after just a couple of hours, they lost some of their crispness and seemed heavier, strongly supporting the “serve the same day” recommendation.

Greg Crawford: Temperature and Texture Nuances

Greg Crawford thoroughly enjoyed the finished Sonhos, appreciating their light and fluffy texture, subtle egg flavor, and the ideal pairing with cinnamon sugar. He particularly favored the “individuality of each doughnut and the crispy tentacles” that formed when the dough was dropped into hot oil. Greg observed that while his dough never became “completely smooth,” this slight textural imperfection was not noticeable in the final fried product, suggesting that perfection in batter smoothness isn’t always critical for success. He experimented with frying temperatures, initially finding 300°F (150°C) a bit low, requiring a full 10 minutes to achieve a light golden brown. Increasing the oil temperature to 325°F (163°C) for subsequent batches yielded better results, producing a quicker and more desirable golden color, although he mentioned not achieving the deep golden hue seen in some photos. This highlights that slight temperature adjustments may be necessary based on individual fryer setups and desired browning. Consistent with other testers, Greg found that Sonhos are best enjoyed fresh, as they lose their crispness when cold, though they remain delicious.