Rich Chocolate-Filled Brazilian Donuts with Spiced Rum Ganache

What Makes This Special

Brazilian donuts, or sonhos, are famous for their ethereal softness and rich, eggy flavor. This festive winter version amps up tradition by filling each donut with a silky, spiced rum chocolate ganache—adding warmth and decadence. Tempering the chocolate for the filling ensures a glossy, melt-in-your-mouth texture, while orange zest and gentle spices evoke a cozy, celebratory mood. These treats are perfect for sharing on a chilly weekend, bringing a taste of Brazil’s Carnival spirit to your winter kitchen.

Ingredients

Classic sonhos are made with a tender, enriched dough. Here, winter spices and orange zest bring warmth, while a chocolate-rum ganache adds richness. Tempered chocolate keeps the filling lush and smooth.

For the Donut Dough

• 500g strong white bread flour
• 7g instant yeast
• 60g caster sugar
• 1 tsp fine sea salt
• 2 large eggs (room temperature, about 110g)
• 80ml whole milk (lukewarm, 38°C)
• 60g unsalted butter (softened)
• Zest of 1 orange
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

For Frying & Finishing

• 500ml vegetable oil
• 100g caster sugar (for dusting)
• Festive colored sprinkles (optional)

For the Spiced Rum Chocolate Ganache

• 150g dark chocolate (70% cocoa solids), finely chopped
• 100ml heavy cream
• 40g unsalted butter
• 40ml dark spiced rum

Instructions

Step 1: Make the Dough

In your stand mixer bowl, combine flour, yeast, sugar, salt, cinnamon, nutmeg, and orange zest. Add eggs and warm milk. Mix with the dough hook at low speed for 2 minutes, then increase to medium and knead for 5 minutes until it forms a shaggy dough.

Add softened butter, a little at a time, mixing well between additions. Continue kneading for 8–10 minutes until the dough is soft, elastic, and pulls away from the bowl. The dough should pass the windowpane test (stretch a small piece gently—if it forms a thin, translucent membrane without tearing, it’s ready).

Step 2: First Proof

Shape the dough into a ball, place in a lightly greased bowl, and cover. Let rise in a warm spot until doubled in size, 1–1.5 hours.

Step 3: Shape the Donuts

Turn dough onto a lightly floured surface. Divide into 12 equal pieces (about 70g each). Roll each into a tight ball. Place on a parchment-lined tray, spacing at least 5cm apart. Cover loosely with plastic wrap, and let rise 45–60 minutes until puffy and almost doubled.

Step 4: Fry the Donuts

Heat oil in a deep pot to 175°C (use a thermometer for accuracy). Fry 3–4 donuts at a time for 2 minutes per side, turning with a slotted spoon, until deep golden brown. Drain on a wire rack. While still warm, roll in caster sugar.

Step 5: Prepare the Spiced Rum Ganache (with Tempered Chocolate)

Place chopped chocolate in a heatproof bowl. In a small saucepan, heat cream until just steaming (do not boil). Pour cream over chocolate; let sit 2 minutes. Gently stir until smooth. Add butter and stir until melted. Let ganache cool to 32°C, then stir in rum. (If you’d like a firmer, glossier filling, temper the chocolate: melt two-thirds of the chopped chocolate with warm cream to 45°C, then add remaining third and stir until the mixture cools to 32°C, then proceed with butter and rum.)

Step 6: Fill the Donuts

Transfer ganache to a piping bag fitted with a round nozzle. Use a small paring knife to poke a hole in each donut. Pipe about 1.5 tablespoons of ganache into the center of each.

Step 7: Decorate (Optional)

Roll filled donuts again in sugar. For a festive touch, dip the hole in colored sprinkles.

Pro Tips

• Temperature matters: Warm kitchen and ingredients will help your dough rise predictably.
• Don’t overcrowd the oil: Frying too many donuts at once lowers the oil temperature and leads to greasy donuts.
• Tempering chocolate: For a glossy, stable ganache, follow the tempering instructions. It takes a bit more care but yields a pro-quality finish.

Troubleshooting

Dough not rising? Double-check yeast freshness and ensure your proofing spot is at least 24°C. Cold eggs or milk can slow fermentation.

Donuts are greasy? Oil was too cool. Always let oil return to 175°C before frying new batches.

Ganache is grainy? Avoid overheating the chocolate or cream. If it splits, gently whisk in a teaspoon of warm milk until smooth.

Variations

• Dulce de Leche Filling: Substitute the rum ganache with classic Brazilian doce de leite for a caramel twist.
• No Alcohol: Omit rum for a family-friendly treat, adding 1 tsp vanilla and a pinch more orange zest.
• Extra Festive: Add a swirl of orange liqueur to the ganache, or dip the tops in tempered white chocolate for a snowy look.

Storage

These donuts are best enjoyed fresh. Store leftovers in an airtight container at room temperature for up to 24 hours. For longer storage, freeze unfilled, cooled donuts; reheat and fill just before serving for best results.