"Sonhos" - History and Recipe
Sonhos (Dreams) have a special place on the Portuguese table during holidays. The origin of the name comes from their texture after frying—sonhos are hollow, fluffy cakes with a delicate crispiness, creating something so delightful it seems almost dreamlike.
The choux pastry is flavored with lemon or orange zest and deep-fried in hot oil until golden brown.
Monastic sweets gained significant renown in the 15th century when sugar became more widely available. The combination of abundant sugar from the colonies and substantial local egg production created ideal conditions for nuns and monks to craft these delicacies.
Although the true origin is difficult to trace, it is believed that sonhos originated in Turkey and Greece, where they were created to resemble the shape of the sun.
The recipe for Sonhos has remained largely unchanged over centuries, emphasizing basic ingredients like flour, eggs, butter, and milk. The airy texture is achieved through a choux pastry-like dough, and the flavors are elevated with warm spices like cinnamon and citrus zest.
In some families, it is a tradition to serve sonhos with a ruby port wine syrup, made by simply simmering the wine with sugar until it becomes thick.
Ingredients
- 200g All-purpose Flour
- 2,5dl of Water & Milk
- 40 g Unsalted Butter
- 6 Eggs
- Lemon Rind
- Cinnamon Powder
- 1 l Vegetable oil for Frying
- 125 g Granulated Sugar
- Salt
1. In a saucepan, heat water, milk, cubed butter, lemon peel, and a pinch of salt.
2. Remove from heat, add flour, and stir vigorously until the mixture is smooth.
3. Allow to cool slightly, then gradually add whole eggs, one at a time, mixing well until each is fully incorporated.
4. Heat oil in a frying pan. Use two spoons dipped in hot oil to shape small balls of dough and fry them.
- Ensure the oil is not too hot, as this will cause the outside to seal too quickly, preventing the dough from expanding properly.
5. The cooking is slow, and the sonhos will turn over on their own during frying.
6. Drain on absorbent paper and serve sprinkled with sugar and cinnamon or drizzled with port wine syrup.