Makes: 25 units
Preparation Time: 2 hours
- 95ML OF WARM MILK
- 2 EGGS
- 48 ML OF CORN OIL
- 2½ TABLESPOONS OF SUGAR
- 1 TABLESPOON OF BAKING POWDER
- 4 TEACUPS OF ALL-PURPOSE FLOUR
- CORN OIL, FOR FRYING
- 3 TEACUPS OF SUGAR
- 2 TABLESPOONS OF VANILLA EXTRACT
- 70G OF GRATED COCONUT
A blender, mix the milk, eggs, oil, and sugar until smooth. Pour the mixture into a bowl, add the baking powder and slowly mix in the flour, until the dough is flexible and smooth. Allow the dough to rest for 20 minutes. Separate it into equally sized balls. Then, open the dough forming a tube and tie it into a knot. Rest them for 30 minutes. Fry the little knots in very hot oil until they are golden.
For the glaze, cook the sugar along with 1 teacup of water and the vanilla extract. When it reaches thread stage, turn off the heat and throw the fried dough in, then sprinkle with coconut. Allow it to cool for a bit, then serve.
These fried rolls are a classic that can be made different ways and whose name – which translates into something like “Husband-Waiting” – is met with curiosity. In Portugal, there was already a cream, made with eggs, sugar and cinnamon, with this same name. “Sonho de pobre” is another Brazilian name for it.