Sonhos (Portuguese Doughnuts)

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

   In a shallow dish, combine the granulated sugar and ground cinnamon for the coating. Set aside for later.

   Omtrent 1 min

2. 2

   In a medium saucepan over medium-high heat, bring the water, unsalted butter, salt, and lemon zest to a rolling boil.

   Omtrent 4 min

   Kokkens tips: Ensure the butter is fully melted before the water comes to a full boil.

3. 3

   Reduce the heat to low, add all the all-purpose flour at once, and stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.

   Omtrent 2 min

   Kokkens tips: This process cooks the flour and is essential for the right texture.

4. 4

   Remove the saucepan from the heat and transfer the dough to a separate mixing bowl. Allow it to cool for about 10 minutes, until just warm to the touch.

   Omtrent 1 min

   Kokkens tips: Cooling the dough prevents the eggs from scrambling when you add them.

5. 5

   Using an electric mixer or a spoon, beat the large eggs into the dough one at a time, ensuring each is fully incorporated before adding the next. The final dough should be thick, smooth, and glossy.

   Omtrent 4 min

   Kokkens tips: The dough may look separated at first, but keep mixing and it will come together.

6. 6

   In a deep, heavy-bottomed pot, heat the vegetable oil over medium heat until it reaches 175-180°C (350-360°F).

   Omtrent 5 min

   Kokkens tips: Use a kitchen thermometer for accuracy. If the oil is too hot, the outside will burn before the inside cooks.

7. 7

   Using two spoons, carefully drop tablespoon-sized portions of dough into the hot oil. Fry in batches of 4-5 to avoid overcrowding the pot.

   Omtrent 5 min

   Kokkens tips: The dough balls will puff up significantly as they cook.

8. 8

   Fry for 5-7 minutes, turning occasionally, until puffed, golden brown, and cooked through. They will often rotate on their own.

9. 9

   Use a slotted spoon to transfer the cooked sonhos to a wire rack or paper towel-lined plate to drain excess oil.

   Omtrent 1 min

10. 10

    While the sonhos are still warm, toss them gently in the prepared cinnamon-sugar mixture until evenly coated.

    Omtrent 2 min

    Kokkens tips: The warmth helps the sugar mixture stick to the surface.

11. 11

    Repeat the frying and coating process with the remaining dough. Serve immediately.

    Omtrent 1 min