Sonhos | Portuguese Doughnuts - Leite's Culinaria

In a medium saucepan over medium-high heat, bring the 1 tablespoon butter, 1 teaspoon granulated sugar, 1 large pinch salt, and 3/4 cup water to a boil.
Add the 1 cup all-purpose flour and stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan, gets hard to stir, and forms a stiff ball, 2 to 4 minutes.
Reduce the heat to medium and continue stirring (oof!) until a thin layer of dough films the bottom of the pan, 1 to 2 minutes.
Plop the dough in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed for 1 minute.
Add the 4 large eggs to the dough, 1 at a time, beating on medium-high speed after each addition until fully incorporated before adding the next, about 1 minute for the first egg and slightly less time for each subsequent egg, about 3 minutes total. The dough may release some steam and that's fine. When fully mixed, the batter will be glossy and smooth.
Cover the bowl with plastic wrap and refrigerate for 30 minutes.

In a medium bowl, mix together the 1 tablespoon ground cinnamon and 1/2 cup granulated sugar.

Add enough mild vegetable oil to a wide saucepan or Dutch oven to reach a depth of 3 inches (8 cm). Warm the oil over medium-low heat until it registers 300°F (150°C).
Using a 2-teaspoon cookie scoop or a rounded teaspoon measuring spoon, carefully drop a few globs of dough in the hot oil. Don’t crowd the pan as these little suckers really puff up!
The sonhos will quickly float to the surface. Fry until golden, turning them as needed so they cook evenly, 6 to 8 minutes.
Using a slotted spoon, transfer the sonhos to paper towels or a brown paper sack to drain for a few moments.
Toss the hot sonhos in the cinnamon sugar. Repeat with the remaining dough and cinnamon sugar

Serve while still hot—maybe even while standing at the counter in the kitchen—whether plain or with honey, jam, or caramel.

Sonhos | Portuguese Doughnuts