Sonho

Ingredients

• 300 gflour
• 200 mlmilk
• 50 gbutter
• 3eggs
• 7 gyeast
• sugarfor rolling

Method

1. Start by bringing the 3 eggs and 50 g of butter to room temperature. This ensures they incorporate smoothly into the dough. Meanwhile, gently warm 200 ml of milk in a small saucepan over low heat until it's lukewarm, which helps activate the yeast without killing it.
2. In a large mixing bowl, combine 300 g of flour with 7 g of yeast. Create a well in the center and pour in the lukewarm milk, room temperature eggs, and softened butter. Mix the ingredients together using a wooden spoon until a sticky dough forms.
3. Transfer the dough onto a lightly floured surface. Knead it by hand for about 10 minutes until it becomes smooth and elastic. The dough should be soft but not sticky, and it should spring back slightly when pressed with a finger.
4. Place the kneaded dough back into the mixing bowl and cover it with a clean kitchen towel. Allow it to rise in a warm, draft-free area until it doubles in size. This can take about 1 to 2 hours, depending on the room temperature.
5. Once the dough has risen, punch it down gently to release the air. Divide the dough into small, equal portions, about the size of a golf ball. Shape each portion into a smooth ball by rolling it between your palms.
6. Heat a pot with enough oil to deep fry the dough balls. The oil should be hot but not smoking. Fry the dough balls in batches, turning them occasionally, until they are golden brown on all sides. They should feel light and sound hollow when tapped.
7. Remove the fried dough balls with a slotted spoon and drain them on paper towels to remove excess oil. While they are still warm, roll them generously in sugar until fully coated. Serve the Sonhos warm for the best texture and flavor.