Once you taste these deep-fried puffs,you'll understand why the Portuguese are addicted to them and why the call them "dreams." Sonhos are popular two ways--drizzled with a thin sugar syrup (often flavored with raspberry, strawberry, apricot or orange) or dusted lavishly with cinnamon sugar.
cup unsalted butter
cup sifted all-purpose flour
Vegetable oil or shortening for deep-fat frying (about 2 quarts oil or 2 pounds shortening)
cup sugar blend with 1 teaspoon ground cinnamon (cinnamon/sugar)
In small, heavy pan, bring butter, sugar, salt and water to a boil over high heat. Meanwhile, scatter flour over bottom of processor work bowl fitted with metal chopping blade. With motor running, carefully pour boiling mixture the processor feed tube in moderate stream, then run motor for 40 seconds nonstop. Now add eggs, one at a time--snap motor on, crack an egg, then let the white and yolk slide down feed tube into whirling mixture. Run motor for 10 seconds after each egg has been added, then uncover work bowl and scrape down sides with plastic spatula before proceeding. Pour enough vegetable oil or melt enough vegetable shortening in deep -fat fryer to measure about 2 inches deep. Insert deep-fat thermometer and heat to 370 degrees. Drop sonhos into hot fat by rounded tablespoonful and fry, 3 to 4 at a time, just until puffed and golden brown on all sides--2 to 3 minutes. Keep temperature of fat as nearly as possible at 370 degrees by raising and lowering burner heat as needed. Drain fried sonhos on several thickness of paper toweling and sprinkle with cinnamon/sugar while hot.