Pumpkin Dreams (Sonhos de Abóbora)

Ingredients

• 1 kg Pumpkin, peeled and cubed (Cut into 2‑3 cm cubes)
• 2 pieces Orange peel (fresh) (Whole orange peels, washed)
• 2 sticks Cinnamon sticks (For infusing the pumpkin water)
• 1 pinch Salt (For cooking the pumpkin)
• 500 g All‑purpose flour (Sifted)
• 4 pieces Eggs, large (Room temperature)
• 1 orange Orange zest (Finely grated)
• 60 ml Fresh orange juice (Juice of 2 oranges)
• 2 Tbsp Granulated sugar (For the dough)
• 30 ml Aguardente (or rum/brandy) (One shot; adds aroma)
• 1 Tbsp Baking powder (For cakes, not yeast)
• 2 Tbsp Sugar for dusting (Mix with cinnamon)
• 1 tsp Cinnamon for dusting (Ground cinnamon)
• 1 liter Vegetable oil for frying (Neutral oil with high smoke point (e.g., canola, sunflower))

Instructions

1. Cook the pumpkin

   Place the peeled pumpkin cubes in a large pot, cover with water, add the two orange peels, two cinnamon sticks and a pinch of salt. Bring to a boil, then reduce to a gentle simmer and cook until the pumpkin is tender but not falling apart (about 15 minutes).

   Time: PT15M

   Temperature: medium heat

2. Drain and mash

   Drain the pumpkin, reserving a few tablespoons of the cooking liquid. Remove the orange peels and cinnamon sticks, then mash the pumpkin with a fork until it reaches a coarse puree.

   Time: PT5M

3. Flavor the pumpkin

   While the pumpkin is still warm, stir in 2 Tbsp sugar, the zest of one orange, the fresh orange juice, and the 30 ml of aguardente. Mix until fully incorporated.

   Time: PT5M

4. Add eggs and salt

   Add the eggs one at a time, beating gently after each addition. Finish with a tiny pinch of salt.

   Time: PT5M

5. Incorporate flour

   Gradually add the sifted flour, stirring with the wooden spoon until a thick but slightly sticky dough forms. You may not need the full 500 g; add just enough for a smooth consistency.

   Time: PT5M

6. Add baking powder and rest

   Fold in 1 Tbsp baking powder gently, then cover the bowl with a clean kitchen towel. Let the dough rest at room temperature for at least 30 minutes.

   Time: PT30M

   Temperature: room temperature

7. Heat the oil

   Pour about 1 liter of vegetable oil into a deep frying pan. Heat over medium‑high until the oil reaches 180 °C (use a thermometer or test with a small dough piece).

   Time: PT10M

   Temperature: 180°C

8. Test fry and adjust

   Drop a small spoonful of dough into the oil. If it spreads too much, sprinkle a little extra flour into the batter and stir. Once the test piece puffs and turns golden in 2‑3 minutes, proceed.

   Time: PT5M

   Temperature: 180°C

9. Fry the sonhos

   Using a spoon or small ice‑cream scoop, gently drop portions of dough (about the size of a golf ball) into the hot oil. Fry in batches, turning once, until golden brown all around (2‑3 minutes per side).

   Time: PT10M

   Temperature: 180°C

10. Dust with sugar‑cinnamon

    While the fried sonhos are still warm, roll them in a mixture of 2 Tbsp sugar and 1 tsp ground cinnamon until evenly coated.

    Time: PT5M

11. Serve

    Arrange the sonhos on a serving platter and enjoy warm. They can be stored as described below.

    Time: PT0M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

7 g

Fiber

1 g

Ingredient Substitutions

• Instead of Pumpkin, peeled and cubed: Butternut squash, Sweet potato
• Instead of Orange peel (fresh): Lemon peel
• Instead of Cinnamon sticks: Ground cinnamon (1 tsp)
• Instead of All‑purpose flour: Cake flour, Gluten‑free flour blend
• Instead of Eggs, large: Flaxseed egg substitute (2 Tbsp ground flax + 6 Tbsp water per egg)
• Instead of Orange zest: Lemon zest
• Instead of Fresh orange juice: Store‑bought orange juice
• Instead of Granulated sugar: Coconut sugar
• Instead of Aguardente (or rum/brandy): Rum, Brandy
• Instead of Baking powder: Baking soda + cream of tartar (½ tsp + ¼ tsp)
• Instead of Vegetable oil for frying: Peanut oil, Sunflower oil

Equipment Needed

• Large pot
• Strainer or colander
• Large mixing bowl
• Wooden spoon or spatula
• Microplane or fine grater
• Juicer (hand or electric) (optional)
• Measuring cups and spoons
• Whisk
• Deep frying pan or pot
• Cooking thermometer (optional)
• Slotted spoon or spider strainer
• Cooling rack or paper‑towel lined tray
• Kitchen towel

Critical Steps — Do Not Skip

• Cooking the pumpkin until just tender
• Resting the dough for at least 30 minutes
• Maintaining oil temperature at 180 °C
• Testing a single dough ball before full frying

Chef Tips from the Video

• Use freshly grated orange zest for the brightest aroma.
• A small amount of aguardente adds depth without making the dough soggy.
• Resting the dough is the secret to a light, airy interior.
• Fry a single test piece first; it tells you if the oil temperature and dough consistency are correct.

Troubleshooting

Storage

Refrigerator: Place cooled sonhos in an airtight container for up to 3 days. Reheat in a 150 °C oven for 5‑7 minutes.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑lock bag. Store up to 1 month. Thaw and reheat in the oven.

Room temperature: Best eaten the same day; can keep at room temperature for up to 12 hours in a covered dish.

Make-Ahead Tips

• The dough can be prepared a day ahead and kept refrigerated; bring to room temperature before frying.
• Unfried dough balls freeze well – freeze on a tray, then transfer to a bag.
• Prepare the sugar‑cinnamon dusting in advance and store in a small jar.