Os Sonhos de Abóbora são uma das estrelas da mesa de Natal portuguesa. Estes pequenos fritos, leves e fofos como nuvens, combinam a doçura da abóbora com o aroma cítrico da laranja e o calor da canela. Cada sonho, passado por açúcar e canela ainda quente, é uma pequena bola de conforto que nos transporta diretamente para as celebrações em família.

Ingredientes (6 Pessoas)

  • 700 gr de abóbora
  • sal
  • raspa de uma laranja
  • sumo de uma laranja
  • 75 gr de açúcar
  • 1 pitada de canela em pó
  • 25 gr de fermento de padeiro
  • 3 ovos
  • 2 colheres de sopa de aguardente
  • 200 gr de farinha de trigo
  • óleo para fritar
  • açúcar para polvilhar e envolver
  • canela para polvilhar e envolver

Preparação

  1. Coza a abóbora em água temperada com sal.
  2. Escorra muito bem e coloque numa tigela grande.
  3. Desfaça a abóbora com as mãos e junte-lhe a raspa e o sumo da laranja, o açúcar e a canela.
  4. Acrescente o fermento, previamente dissolvido com os ovos, e amasse bem.
  5. Adicione a aguardente e, por fim, junte a farinha.
  6. Amasse até que fique bem ligada, isto é, com uma consistência maleável.
  7. Reserve a massa num local quente, tapada com um pano, até atingir quase o dobro do tamanho.
  8. De seguida, forme bolas de massa e frite-as em óleo quente até alourarem.
    Passe-as por açúcar e canela, enquanto ainda estiverem quentes.

Ready to fry up some festive dreams? Here is the English version below.

Pumpkin Fritters (Sonhos de Abóbora)

“Sonhos,” the Portuguese word for “dreams,” perfectly describes these delightfully light and airy pumpkin fritters. A beloved treat, especially during Christmas time, these “pumpkin dreams” are a staple of Portuguese festive tables. The dough is enriched with sweet pumpkin purée and scented with fresh orange and cinnamon, creating a wonderfully aromatic and flavourful bite.

The magic of this recipe lies in its texture. A well-made sonho is incredibly light and puffy on the inside with a delicate, golden crust. The key is ensuring the cooked pumpkin is drained very well to prevent the dough from becoming too wet. The dough is yeasted, and allowing it to rise properly is crucial for achieving that signature airy interior. Once fried, they are immediately rolled in a mixture of sugar and cinnamon, which gives them their classic sweet and spicy coating.

Traditionally, a splash of aguardente (a Portuguese pomace brandy) is added to the batter for flavour, but you can easily substitute it with another brandy or rum, or simply leave it out. These are best served warm, fresh from the pan, perhaps alongside a cup of coffee or a glass of port wine.

Ingredients (Serves 6)

  • 700g pumpkin or squash
  • Salt
  • Zest of 1 orange
  • Juice of 1 orange
  • 75g caster sugar
  • 1 pinch of ground cinnamon
  • 25g fresh yeast (or 7g active dry yeast)
  • 3 eggs
  • 2 tbsp aguardente or brandy
  • 200g plain flour
  • Vegetable oil, for frying
  • Caster sugar, for coating
  • Ground cinnamon, for coating

Method

  1. Cook the pumpkin in salted water until very tender.
  2. Drain the pumpkin extremely well, pressing out as much water as possible. Place it in a large bowl.
  3. Mash the pumpkin thoroughly with a fork or your hands. Add the orange zest and juice, sugar, and the pinch of cinnamon.
  4. In a small bowl, dissolve the yeast with the lightly beaten eggs. Add this to the pumpkin mixture and mix well.
  5. Stir in the aguardente or brandy, and finally, add the flour.
  6. Knead the mixture until it forms a smooth, pliable dough.
  7. Cover the bowl with a cloth and leave the dough to rise in a warm place until it has almost doubled in size.
  8. Heat the oil in a deep pan. Using two spoons, drop small balls of the dough into the hot oil. Fry until golden brown on all sides.
  9. Remove the fritters with a slotted spoon and, while still hot, toss them in a mixture of caster sugar and cinnamon.