“Similar to a French cruller, this Portguese sweet should be served hot and fresh. Cooking time does not include the deep frying as this will vary greatly depending on the experience of the cook ( I don't deep fry much so I am very careful and take longer then those who use this method more often )”
READY IN:
30mins
YIELD:
16-18 Sonhos
UNITS:
US

Ingredients Nutrition

  • 14 cup water
  • salt, pinch
  • 14 cup butter, do not substitute
  • 12 cup flour
  • 4 eggs
  • cooking oil (for deep frying)
  • cinnamon sugar

Directions

  1. In a sauce pan, add the water, butter and salt and bring to a boil over medium heat.
  2. As soon as the water boils add the flour quickly and stir until smooth. Remove from the heat and whisk until cold, then add the eggs in one at time, continuing to beat (this is similar to a cream puff dough). The mixture should be well whipped and then left to rest for 15 minutes.
  3. Heat oil in a deep fryer until 365 - 375 degrees on a deep fry thermometer, drop in 3 - 4 teaspoonfuls of the mixture. Stir the oil gently with a wooden spoon to make the sonhos rise well. They should fry slowly to rise well, when pale brown remove, drain, and keep warm in a low oven while cooking the others. Sprinkle with cinnamon sugar.

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