Of which 9.2 g sugars and 6.5 g saturated fat.
No-added-sugar version: 215 kcal and 1.5 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Choline (egg) · Complete protein (egg) · Calcium (milk)
Allergens egg, milk, tree nuts
Baked filled sonhos (Brazilian cream-filled buns)
Sweet yeasted buns, baked rather than fried, filled with pastry cream.
Ingredients
- 1 cup rice flour (150 g / 5½ oz)
- 1 cup sweet cassava starch, polvilho doce (130 g / 4½ oz)
- ½ cup almond flour (50 g / 1¾ oz)
- ⅓ cup sugar (65 g / 2¼ oz) — no added sugar: ½ cup erythritol (95 g)
- 2 tbsp psyllium husk (16 g / ½ oz)
- 1 tbsp active dry yeast (10 g)
- 1 tsp salt (5 g)
- 3 eggs (150 g / 5½ oz)
- ¼ cup coconut oil (50 g / 1¾ oz)
- ¾ cup warm coconut milk (180 g / 6½ oz)
- powdered sugar and cinnamon, as needed (14 g) — for dusting; no added sugar: powdered erythritol and cinnamon, to taste
- 150 ml (½ cup) reduced-fat milk — for the filling cream
- 1 egg yolk (18 g / ¾ oz) — for the cream
- 10 g cornstarch — for the cream
- 14 g sugar — for the cream; no added sugar: 20 g erythritol
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- In a small bowl, activate the yeast in the warm coconut milk with 1 tbsp of the sugar — let it foam for 5 minutes.
- In a large bowl, combine the dry ingredients: the flours, the rest of the sugar, the psyllium husk and the salt.
The full method (11 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.
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