SONHO (BRAZILIAN CREAM OR DULCE DE LECHE DOUGHNUTS)
1 (1/4oz) package active dry yeast
1 cup of warm milk
4 cups all purpose flour
3 tablespoons sugar
3 tablespoons butter, softened
2 egg yolks
A pinch of salt
Vegetable oil for frying
Confectioner’s sugar and ground cinnamon to sprinkle on top of doughnuts
2 cups milk
3 tablespoons corn starch
4 egg yolks
1/2 cup sugar
1 tsp vanilla extract
Lime zest (optional)
DULCE DE LECHE:
1 (14-ounce) can of sweetened condensed milk.
Pour the yeast into the milk and stir to combine. Let it sit for at least 5 minutes.
In the bowl of a stand mixer, add all dry ingredients and mix to combine.
Add the egg yolks, butter and milk/yeast and mix it on low until everything is mixed together.
Turn the speed up to medium and let the machine knead the dough for about 8 minutes or until the dough is soft and smooth.
Transfer the dough to a large bowl, cover with a towel and let it rise for 20 minutes.
Turn the dough out onto a floured board.
Gently pat it (don’t use a rolling pin!) until about 1/2 inch thick.
Using a medium round cookie or biscuit cutter, cut into rounds and place them in a baking sheet dusted with flour. (You can cut your doughnuts any size you want!)
Cover with a kitchen towel and let it rise again until doubled in size, about 30 minutes.
Heat a pot of oil, over medium heat, until a candy or deep fry thermometer reads 375 degrees. If you don’t have a thermometer, just toss an unlighted match into the oil when you think the oil is hot enough. If the match lights, then you can start frying your doughnuts.
Fry the doughnuts until golden brown and set them onto paper towels to absorb the extra grease.
Cut them in half and fill with the cream.
Dust some confectioner’s sugar and cinnamon (optional) on the doughty and serve.
Start by mixing the corn starch on 1/3 of the milk until dissolved.
Add the milk, the sugar, the egg yolks and the corn starched dissolved on the rest of the milk to a sauce pan and cook, over medium heat, for about 5 to 10 minutes or until thickened.
Turn the heat off and add the vanilla extract and the lime zest, if using.
Let it cool before filling the doughnuts.
FOR DULCE DE LECHE:
Place the can on its side in a large pot. Fill the pot with room-temperature water, making sure the water level is at least 2 inches above the can.
Set pot over high heat and allow to come to a simmer. Reduce heat and simmer for 2 hours for a lighter caramel, and up to 3 hours for a darker caramel; check the pot every 30 minutes to ensure the water level stays above the can, adding boiling water as necessary to top it up.
Using a pair of tongs, remove the can from the water and set on a wire rack to cool to room temperature (important: do not attempt to open the can while still hot, which can cause pressurized hot caramel to spray dangerously).
To use dulce de leche, open can when cool and scoop out of can; reheat in a double boiler to soften dulce de leche to a spreadable or drizzle-able consistency.
The dulce de leche is ready to be filled in the doughnuts.