Prepare the Dough:

• In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium heat, stirring occasionally until the butter is melted.

• Once the mixture is boiling, remove from heat and immediately stir in the flour until fully combined. The dough should form into a thick ball.

• Let the dough cool for 5-10 minutes, allowing it to be cool enough to handle.

Add the Eggs:

• One at a time, beat in the eggs into the dough using a wooden spoon or a hand mixer. Make sure each egg is fully incorporated before adding the next. The dough will be sticky but should be smooth and elastic.

• Stir in the vanilla extract for added flavor.

Heat the Oil:

• Heat vegetable oil in a deep pot or skillet over medium heat. You want enough oil to submerge the dough (about 3 inches deep). The oil should reach around 350°F (175°C). Test the oil by dropping a small piece of dough in—it should sizzle and rise to the surface immediately.

Fry the Doughnuts:

• Using two spoons or a small cookie scoop, carefully drop spoonfuls of dough into the hot oil. Fry a few doughnuts at a time, making sure not to overcrowd the pot.

• Fry for 2-3 minutes per side, or until golden brown and puffed up.

• Use a slotted spoon to remove the doughnuts from the oil and place them on a plate lined with paper towels to drain excess oil.

Coat in Cinnamon Sugar:

• In a shallow bowl, combine the sugar and cinnamon for the coating.

• While the doughnuts are still warm, roll them in the cinnamon sugar mixture to coat evenly.

Serve:

• Serve the Sonhos warm and enjoy! They’re best eaten fresh but can be stored in an airtight container for a day or two.