Sonhos ~ Portuguese Doughnuts
- ¾ cup water (177 ml)
- 5 tbsp butter (70 g)
- 1 lemon peel
- 1 cup flour (120 g)
- 4 eggs
- 1 tbsp sugar 12 g
- 1/2 tsp salt 3 g
- 1.5 quarts vegetable oil for frying 1.5 liters
- In a pot add water, butter, sugar, lemon peel and salt in a sauce pot over medium high heat. Stir until butter is melted and everything comes to a simmer
- Reduce heat to medium. Add flour into the mixture all at once while stirring quickly. Continue to stir and cook off the moisture in the dough until it pulls away from the sides and starts to form into a ball. This should take about a 2-3 minutes. If you have a digital thermometer, the dough temperature should be in the range from 170°F to 190°F (80°C)
- Place dough into the bowl of a stand mixer fitted with a paddle attachment. Allow to cool for about 5-10 minutes. (the dough needs to cool for a few minutes, so that the eggs do not begin to cook as you mix them into the dough.
- With the mixer on medium-low speed, add eggs in one at a time. Do not add another egg until the one before has been completely absorbed into the batter. (Alternatively, you can mix in the eggs by hand. This just takes a bit longer). Mix each egg until completely absorbed before adding the next. (if you do not use the dough immediately, you can put it in the refrigerator for up to eight hours)
- Heat at least 3-5 inches of oil in a pot over medium-high heat to 350F to 365F (182°C).
- Use a small scoop or a spoon to drop about 1 TBSP of batter into the oil. Do not overcrowd the pot, the donuts well double or triple in size. Cook for about 7 to 9 minutes.
- Remove the sonhos from the oil and place on a sheet pan with paper towels to drain excess oil.
- Toss the donuts with granulated sugar, granulated sugar, with cinnamon, or drizzle the donuts with mel de cana (cane syrup)