Portuguese Doughnuts (Fritters) - Sonhos de Abóbora

 

Portuguese Doughnuts (Fritters)—Sonhos de Abóbora

Imagine biting into a soft, golden treat filled with pumpkin's gentle sweetness and a touch of lemon zest, all inside a thin, crispy shell that breaks apart with every bite. These Portuguese doughnuts, called "Sonhos de Abóbora," are a favorite in Portugal, often enjoyed at festivals and family gatherings. The dough is light and airy, thanks to yeast, and the pumpkin adds a nice moisture that makes these fritters hard to resist. When you eat one (or two), the warm scent of fried dough and sweet pumpkin fills your kitchen, making it smell like a Portuguese bakery.

 

Why I love it 

I enjoy making these doughnuts and sharing them with friends and family because they strike the perfect balance between sweet and savory, with a texture that is both light and rich. The process of frying the dough and watching it puff up into little golden balls is deeply satisfying, and the aroma of pumpkin and lemon feels like a warm hug. They are very versatile; you can serve them as a snack, dessert, or even with breakfast alongside coffee or tea. They are also a great way to utilize leftover pumpkin puree, and the recipe can easily be adapted to different flavors and fillings.

 

Preparation time: 20 minutes

Rising time: 1 hour

Cooking time: 20-25 minutes (frying)

Total time: 1 hour 45 minutes

Serves: 4-6 people (makes about 20-25 doughnuts)

Difficulty level: Moderate

 Ingredients 

·       2 cups of all-purpose flour 

·       1/2 cup granulated sugar 

·       1/2 cup warm milk (about 110°F/43°C) 

·       1/4 cup of pumpkin puree 

·       1 large egg 

·       2 tsp active dry yeast 

·       1/4 tsp salt 

·       1/4 tsp of ground cinnamon 

·       1/4 tsp ground nutmeg 

·       2 tbsp unsalted butter, melted 

·       1 tsp lemon zest 

·       Vegetable oil for frying 

·       Powdered sugar for dusting 

Tools 

·       Large mixing bowl 

·       Wooden spoon or dough hook 

·       Clean kitchen towel 

·       Deep frying pan or pot 

·       Slotted spoon 

·       Cooling rack 

·       Small bowl for dusting 

Instructions 

Step 1.

Activate the yeast. In a small bowl, mix warm milk, a pinch of sugar, and yeast. Stir gently and let it sit for 5-7 minutes until it is foamy. 

Step 2.

Mix the dough. In a large bowl, whisk together flour, sugar, salt, cinnamon, nutmeg, and lemon zest. Add the yeast mixture, pumpkin puree, egg, and melted butter. Mix until a soft dough forms. Knead for 8-10 minutes until smooth and elastic. 

Step 3.

First rise. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm spot for 1 hour, or until it doubles in size. 

Step 4.

Shape the doughnuts. Punch down the dough and divide it into small balls (about 1 inch/2.5 cm in diameter). Flatten each ball slightly and use your thumb to make a small hole in the center; this helps them cook evenly. 

Step 5.

Heat the oil. In a deep pan, heat about 2-3 inches (5-7.5 cm) of vegetable oil to 350°F (175°C). 

Step 6.

Fry the doughnuts. Carefully drop a few doughnuts into the hot oil without overcrowding. Fry for 2-3 minutes per side, or until they turn golden brown. Remove with a slotted spoon and drain on paper towels. 

Step 7.

Dust and serve. While still warm, sprinkle the doughnuts with powdered sugar. Serve immediately with a hot cup of coffee or tea. 

Approximate macros per doughnut (based on 20 doughnuts) 

v  Calories: 120 kcal 

v  Protein: 2 g 

v  Carbohydrates: 18 g 

v  Fat: 5 g 

v  Fiber: 0.5 g 

What to serve with this 

These doughnuts pair well with a hot espresso, a glass of cold milk, or even spiced apple cider. For a fancier option, serve them with lemon curd or chocolate dipping sauce. 

Tips & variations 

o   Add fillings. Inject the doughnuts with a sweet filling like dulce de leche, Nutella, or pastry cream for an added surprise. 

o   Spice it up. Add a pinch of cardamom or ginger to the dough for a unique flavor twist. 

o   Make them vegan. Use plant-based milk and swap the egg for a flax egg (1 tbsp ground flaxseed + 3 tbsp water). 

o   Glaze them. Drizzle with a simple glaze made from powdered sugar mixed with lemon juice or milk for extra sweetness. 

Substitute note. 

o   You can replace pumpkin puree with sweet potato or butternut squash puree. 

o   Swap lemon zest for orange zest for a different citrus flavor. 

o   You can use a gluten-free blend instead of all-purpose flour, although the texture will be slightly denser. 

Frequently asked questions 

1. Can I make the dough ahead of time? 

Yes, prepare the dough, let it rise, and refrigerate overnight. Allow it to reach room temperature before frying. 

2. Why are my doughnuts dense? 

Over-mixing the dough or not allowing it to rise enough can cause heaviness. 

3. Can I bake these doughnuts instead? 

Yes, bake at 375°F (190°C) for 10-12 minutes, but they won't be as crispy as fried ones. 

4. How do I keep doughnuts fresh? 

Store them in an airtight container at room temperature for up to 2 days. Briefly reheat in the oven to make them crisp again. 

5. Can I freeze the doughnuts? 

Yes, freeze them in a single layer, then move them to a zip-top bag. Fry or bake from frozen, adding a few extra minutes. 

6. What if I don’t have pumpkin puree? 

You can omit it or use applesauce for a similar texture, although the flavor will change slightly.