Guava-Filled Sonhos: An Irresistible Brazilian Doughnut Recipe

Sonhos (Brazilian-style doughnuts) are light, fluffy fried dough balls that melt in your mouth. While they can be filled with various sweets, this recipe uses goiabada (guava paste), a classic Brazilian ingredient that pairs perfectly with the airy dough. Let’s learn how to make these Guava-Filled Sonhos in a simple, straightforward way. Follow this recipe to create delicious, crowd-pleasing treats for any occasion.

Ingredients for Guava-Filled Sonhos:

• 2 1/4 tsp active dry yeast (10g)
• 1 cup warm milk (250ml)
• 1/4 cup sugar (50g)
• 2 large eggs
• 3 1/2 tbsp unsalted butter, melted (50g)
• 3 3/4 cups all-purpose flour (approx. 500g)
• 1 pinch of salt
• 7 oz guava paste, cut into 1/2-inch cubes (200g)
• Vegetable oil for frying
• Granulated sugar for dusting

Instructions:

1. In a mixing bowl, combine the active dry yeast, warm milk, and sugar. Let it rest for a few minutes until it becomes frothy, indicating the yeast is active.
2. Add the eggs and melted butter. Mix well.
3. Gradually add the flour, stirring with a spoon until the dough begins to form.
4. Add the pinch of salt and continue mixing until the dough pulls away from your hands, but remains soft.
5. Knead the dough until smooth and elastic. Cover with a kitchen towel and let it rest in a warm spot for about 1 hour, or until doubled in volume.
6. Divide the dough into 1.75 oz (50g) portions and shape into balls. Flatten each ball slightly, place a cube of guava paste in the center, and seal it well to form a filled ball.
7. Let the filled balls rest for an additional 10 minutes.
8. Heat the oil in a large pot and fry the sonhos in small batches until golden brown.
9. Remove and place on paper towels to drain excess oil.
10. Immediately toss the warm sonhos in granulated sugar; mix with a little cinnamon if desired.

Pro-Tips:

Perfecting these guava-filled sonhos comes down to a few essential techniques. First, ensure the milk is warm, not hot, to avoid killing the yeast. The consistency of the dough is key: it should be soft and elastic without sticking to your hands, but not dry.

Add the dry ingredients gradually to allow the dough to incorporate them properly. When kneading, use firm, consistent movements for a smooth texture. When sealing the dough balls, be extra careful to ensure the guava paste is completely enclosed, preventing the filling from leaking during frying.

When frying, ensure the oil is hot but not smoking, so they cook evenly inside and out. A good test for oil temperature is to drop a small piece of dough in; if it browns quickly without burning, it’s ready. Avoid overcrowding the pot so the oil temperature doesn’t drop.

After frying, coat the sonhos in sugar while they are still warm so it sticks perfectly. Serve immediately to enjoy the soft texture and molten guava filling.

Preparation Time:

• Prep time: 30 minutes
• Resting time: 1 hour 10 minutes
• Frying time: 15 minutes
• Total time: 1 hour 55 minutes

Yield:

Makes approximately 17 sonhos.

A Touch of History:

Sonhos, similar to Berliners or doughnuts, have a long history rooted in Europe. They were brought to Brazil by European immigrants, where they underwent many adaptations. In Brazil, goiabada is one of the most beloved fillings, providing a distinct national identity to this sweet treat.

Guava paste is a classic Brazilian delicacy made from the guava fruit, native to the tropical Americas. Combining sonhos with goiabada is a celebration of Brazilian cuisine, blending European technique with local ingredients. These treats are popular at festivals and family gatherings, often associated with childhood memories and moments of joy.