Dreams (Sonhos)

Neuza Costa

19 May, 2023

These traditional Christmas fritters are a staple at our holiday tables.
The "Dreams" are always tastier when freshly made.
If you don't want to fry them all at once, you can store the dough for up to 48 hours in a box in the refrigerator and fry as needed.

Ingredients

• 125 ml (4.23 fl oz) of milk
• 125 ml (4.23 fl oz) of water
• Lemon peel
• 50 g (1.76 oz) of butter
• Salt
• 150 g (5.29 oz) of type 55 wheat flour (unleavened)
• 4 large eggs
• 1 liter (1.05 qt) of oil
• Sugar
• Ground cinnamon

Instructions

1. 1
   In a pot, add water, milk, a few grains of salt, lemon peel, and butter.
   Heat on medium until the butter melts and everything starts to boil.

   Mark as done
2. 2
   As soon as it starts boiling, remove the lemon peel and add the flour all at once.
   Stir energetically so that the dough is lump-free.
   Stir well until the dough forms a ball.
   Transfer the dough to a bowl and let it cool for 10 minutes.

   Mark as done
3. 3
   After this time, add two eggs to the dough.
   Start beating with a mixer and as the dough becomes consistent, add the remaining eggs one at a time.
   Beat the dough until it is smooth.

   Mark as done
4. 4
   In a soup plate, mix sugar and cinnamon to taste.

   Mark as done
5. 5
   In a high fryer, heat the oil.
   When the oil is hot, lower the heat.

   Mark as done
6. 6
   Using a teaspoon, take small spoonfuls of the dough and put them to fry in the oil.
   Be careful as the dough will quadruple in size, so make small balls and fry a few at a time.
   Typically, the "dreams" don't need to be turned as they turn themselves.
   However, make sure they are evenly golden brown.
   If necessary, turn them with a fork.

   Mark as done
7. 7
   When the "dreams" stop expanding and are golden brown, remove them with a slotted spoon to a plate lined with absorbent paper.
   Sprinkle them with the sugar and cinnamon mixture.
   Repeat the process until the dough is finished.

   Mark as done

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