Cute and Delicious Homemade Dreams: Your New Favorite Treat
You know that feeling when you walk into a bakery and the sweet, yeasty smell of fresh dough hits you? It’s pure happiness. For years, I tried to recreate those perfect little sugar-dusted puffs at home. After many experiments (some very flat, some oddly shaped!), I finally perfected the recipe for these Cute and delicious homemade dreams. They’re easier than you think and will make your kitchen smell like a professional patisserie!
The Story of Our Sweet Homemade Dreams
While many cultures have their version of fried dough, these Rêves Sucrés Maison hold a special place in my heart. The name itself, « Dreams, » is perfect. They are light, airy, and melt in your mouth like a sweet dream. I remember my grandmother making something similar for Sunday gatherings. The sound of dough sizzling in oil and the laughter of family around the table are my best memories. This recipe mixes that nostalgic, comforting tradition with a foolproof modern method using a blender. It’s a beautiful blend of old and new.
Today, homemade dreams are the star of any coffee break or kids’ after-school snack. They prove that simple ingredients can create pure magic. Everyone gets excited when they see the plate of golden puffs dusted with sugar, ready to be devoured.
Why You’ll Fall in Love With This Recipe
This recipe for Homemade Dreams is a total winner for so many reasons!
- Cloud-Like Texture: The inside is incredibly soft and fluffy, while the outside is delicately crisp.
- Simple Process: The blender does most of the hard work. It’s a no-knead, no-fuss dough.
- Fun to Make: Shaping the little balls is a relaxing, almost therapeutic activity. Get the kids involved!
- Versatile & Crowd-Pleasing: They are perfect plain or filled with that luscious cream. They disappear in seconds at any party.
Perfect Occasions for Your Rêves Sucrés Maison
These little dreams are more than just a snack; they’re a celebration. I love making them for:
- Weekend Brunches: Serve them with a big pot of coffee. It turns a simple morning into an event.
- Children’s Birthday Parties: They are kid-sized and not overly messy. The sugar coating is always a hit!
- Afternoon Tea or Coffee: Impress your friends with these homemade delights instead of store-bought cookies.
- Just Because: Sometimes, you need a sweet treat on a Tuesday afternoon. That’s a perfect reason too!
Gathering Your Ingredients for Homemade Dreams
Let’s gather everything we need. You probably have most of this in your pantry already!
For the Dough:
- 5 large eggs
- 1 American cup (about 240 ml) of neutral-flavored oil
- 6 tablespoons of white sugar
- 250 ml of warm milk (not hot)
- A pinch of salt
- Vanilla extract, to your taste
- 2 level tablespoons of dry organic yeast
- Wheat flour, approximately 800 grams to 1 kilo
For the Dreamy Filling Cream:
- 1 liter of whole milk
- 2 egg yolks, passed through a sieve
- 1 tablespoon of salted margarine (or butter with a pinch of salt)
- 1 can (about 397g) of sweetened condensed milk
- 6 heaped tablespoons of cornstarch
- Vanilla extract, to your taste
- 1 box (about 200 ml) of heavy cream or crème fraîche, to add later
For Coating: Refined (caster) sugar, for rolling.
Easy Ingredient Swaps (Don’t Panic!)
Ran out of something? No worries! Here are some easy swaps:
- Oil: You can use melted, cooled butter instead of oil for a richer flavor.
- Milk: Any milk you have works—whole, semi-skimmed, or even a plant-based alternative.
- Yeast: If you only have instant yeast, you can use it in the same quantity. No need to activate it first.
- Filling Cream: Use unsalted butter if that’s what you have. Just add a tiny pinch of salt to balance the sweetness.
Creating Your Own Rêves Sucrés Maison: Step-by-Step
Put on your favorite apron, and let’s create some magic! Follow these simple steps for perfect homemade dreams every time.
Step 1: Making the Dream Dough
This is where the magic starts. Crack the eggs into your blender pitcher. Pour in the oil, sugar, warm milk, salt, and a good splash of vanilla. The vanilla scent is the first promise of deliciousness. Sprinkle the dry yeast on top. Now, blend everything on medium speed until you have a smooth, pale yellow, creamy liquid. It should look frothy and happy!
Pro tip: The milk must be warm like a baby’s bath, not hot. Hot milk will kill the yeast, and your dreams won’t rise.
Step 2: Bringing the Dough Together
Pour your blended mixture into a large mixing bowl. Now, start adding the flour, about one cup at a time, stirring with a wooden spoon or spatula. You’ll feel the dough transform. Keep adding flour until the dough pulls away from the sides of the bowl and, most importantly, comes away cleanly from your hands. It should be soft, smooth, and slightly tacky but not sticky. This is a feel-based step, so trust your instincts!
Step 3: The First Rise & Shaping
Cover the bowl with a clean kitchen towel and let the dough rest in a warm, draft-free spot. Let it grow until it doubles in size. This usually takes about an hour. When it’s puffy and beautiful, gently punch it down to release the air. Now, take small portions and roll them into smooth, even balls, about the size of a walnut. Place them on a floured surface, cover them again, and let them rise for another 40-50 minutes. They will become plump and adorable.
Step 4: Frying to Golden Perfection
Heat a generous amount of oil in a deep, heavy-bottomed pot over medium heat. To test if it’s ready, drop a tiny piece of dough in. It should sizzle and float to the top immediately. Carefully place a few dough balls in the hot oil, without crowding them. Fry them, turning occasionally, until they are a deep, uniform golden brown on all sides. The smell is absolutely heavenly! Drain them on paper towels and let them cool completely before filling.
Pro tip: Maintain a steady medium heat. Too hot, and they’ll burn outside while staying raw inside. Too low, and they’ll absorb too much oil.
Step 5: Preparing the Luscious Cream Filling
While the dough balls are rising, make the cream. In a heavy saucepan, whisk together the milk, sieved egg yolks, margarine, condensed milk, cornstarch, and vanilla. Place the pan over low heat. Stir constantly and patiently with a whisk. You’ll see the mixture slowly thicken into a beautiful, smooth, pudding-like cream. Once it thickens and starts bubbling gently, cook for one more minute, then remove from heat. Let it cool slightly, then whisk in the box of cream. This makes it extra silky! Cover with plastic wrap directly on the surface to prevent a skin from forming and let it cool completely.
Step 6: The Grand Finale: Filling and Coating
This is the best part! Once your Rêves Sucrés are completely cool, use a piping bag with a small tip or simply make a little slit with a knife. Gently pipe the cool cream inside until you feel the dream puff up slightly. Finally, roll each filled dream generously in a bowl of refined sugar. The sugar will stick to any tiny traces of oil, creating that classic, sparkly, snowy look. Arrange them on a pretty plate and watch them disappear!
Chef’s Tip: For extra stability and flavor, let the filled cream chill in the fridge for an hour before piping. It becomes firmer and easier to work with.
Time Investment for Your Sweet Dreams
Good things take a little time, but most of it is waiting while the yeast works its magic!
- Prep Time: 30 minutes
- Rising Time: 1 hour 40 minutes (approx.)
- Cooking Time: 20-30 minutes (in batches)
- Cooling & Filling: 1 hour
- Total Time: About 3 hours 40 minutes
The Secret to Sky-High Dreams
My biggest secret? Patience during the rise. Don’t rush the second rise after shaping the balls. Let them get really puffy. If you fry them too soon, they’ll be dense. Waiting that extra 10 minutes makes all the difference between a good dream and an unforgettable, feather-light cloud.
A Little Extra Sweet Knowledge
Did you know that foods like these fried doughs have a history in almost every cuisine? From Italian zeppole to Greek loukoumades, the universal love for sweet, fried dough is a beautiful reminder of how food connects us all. Our version, with its rich custard filling, is a truly special treat that speaks to the heart of home baking.
Your Kitchen Toolbox
You don’t need fancy equipment! Here’s what will help:
- A good blender or stand mixer with a paddle attachment
- Large mixing bowls
- Kitchen towel for covering the dough
- Heavy-bottomed pot or deep fryer for frying
- Slotted spoon or spider skimmer
- Piping bag with a small round tip (or a plastic bag with the corner snipped off)
- Whisk and a heavy saucepan for the cream
Keeping Your Homemade Dreams Fresh
These Rêves Sucrés Maison are truly best enjoyed the day they are made. The sugar coating stays crisp, and the cream is at its peak freshness.
If you have leftovers, store them in a single layer in an airtight container at room temperature for up to one day. Avoid the fridge for the filled ones, as it can make the dough soggy.
You can also freeze the unfilled, fried, and cooled dough balls for up to a month. Thaw at room temperature, warm them slightly in the oven, let them cool, then fill and sugar them just before serving.
My Best Tips for Dream-Worthy Results
- Flour Power: The amount of flour can change with humidity. Add it gradually until the dough is just not sticky anymore.
- Temperature is Key: A warm spot (like an oven with just the light on) helps the dough rise perfectly.
- Even Frying: Don’t overcrowd the pot. Fry in small batches to keep the oil temperature stable.
- Cream Consistency: If your cream seems too thick after cooling, whisk in a tiny splash of milk. If it’s too thin, you can cook it a little longer next time.
Presentation Ideas to Wow Your Guests
Make your dessert table shine!
- Dust them with icing sugar instead of rolling for a different, elegant look.
- Serve on a beautiful cake stand with a dusting of cinnamon sugar for a warm spice twist.
- Drizzle a little melted chocolate or caramel sauce over the plate before placing the dreams on top.
- For a party, present them in pretty paper cupcake liners for easy grabbing.
Dream Up Some Delicious Variations!
Feeling creative? These homemade dreams are a fantastic base for experimentation. Once you’ve mastered the classic, why not explore other wonderful desserts? If you love creamy fillings, you might adore the soft, fruity freshness of a Kiwi Cheesecake. For a touch of autumnal elegance, a Caramel Apple Cheesecake is always a crowd-pleaser. If you’re in the mood for something spiced and heartwarming, a traditional Gingerbread with Honey is perfect. And for a silky, coffee-infused custard, you can’t beat the delicate charm of a Vietnamese Bánh Flan.
But for our dreams, try these fun twists:
- Chocolate Dreams: Add 2 tablespoons of cocoa powder to the dough. Fill with chocolate pastry cream.
- Lemon Zest Dreams: Add the zest of one lemon to the dough and fill with lemon curd.
- Cinnamon Sugar Dreams: Skip the filling. Roll the warm, fried balls in a mix of cinnamon and sugar.
- Jam-Filled Dreams: Fill with your favorite fruit jam or dulce de leche instead of cream.
- Orange Blossom Dreams: Add a teaspoon of orange blossom water to the dough for a floral note.
- Nutty Dreams: Mix finely chopped toasted hazelnuts into the dough before frying.
Common Mistakes to Avoid for Perfect Dreams
Let’s make sure your first batch is perfect by sidestepping these common pitfalls.
Mistake 1: Using Hot Milk or Liquid
This is the number one dream-killer. If your milk is too hot, it will deactivate the yeast. Your dough will not rise, and you’ll end up with heavy, dense puffs. Always test the temperature on your wrist. It should feel warm and comfortable, not hot. Think of the perfect temperature for a baby’s bottle.
Mistake 2: Adding All the Flour at Once
The recipe says “approximately” for a reason. Flour absorbs moisture differently depending on the day’s humidity and the size of your eggs. If you dump all the flour in, you risk creating a dry, tough dough that’s hard to work with. Add it gradually and stop when the dough is smooth and pulls away from your hands cleanly. It should be soft and pliable.
Mistake 3: Frying at the Wrong Temperature
Frying in oil that’s not hot enough means your dreams will soak up oil and become greasy. Oil that’s too hot will burn the outside before the inside cooks through. Use a thermometer aiming for 170-180°C (340-
Equipment
- Mixeur
- Grand bol
- Casserole à fond épais pour la friture
- Tissu de cuisine
- Poche à douille
Ingrédients
- 5 grands œufs
- 240 ml huile au goût neutre
- 6 cuillères à soupe sucre blanc
- 250 ml lait tiède pas chaud
- 1 pincée sel
- au goût extrait de vanille
- 2 cuillères à soupe levure sèche bio
- 800 g farine de blé environ 800 g à 1 kg
- 1000 ml lait entier
- 2 jaunes d'œufs jaunes d'œufs passés au tamis
- 1 cuillère à soupe margarine salée ou de beurre avec une pincée de sel
- 397 g lait concentré sucré une boîte (environ 397g)
- 6 cuillères à soupe fécule de maïs bombées
- au goût extrait de vanille
- 200 ml crème épaisse ou crème fraîche à ajouter plus tard
- au goût sucre raffiné pour l'enrobage
Instructions
- Dans un mélangeur, ajouter les œufs, l'huile, le sucre, le lait tiède, le sel et la vanille, puis saupoudrer la levure par-dessus et mélanger jusqu'à obtenir un liquide épais et crémeux.
- Verser le mélange dans un grand bol et ajouter la farine petit à petit jusqu'à ce que la pâte se détache des parois et des mains.
- Couvrir le bol avec un torchon et laisser lever la pâte dans un endroit chaud jusqu'à ce qu'elle double de volume, environ 1 heure.
- Pétrir doucement la pâte puis former des petites boules de la taille d'une noix, couvrir et laisser lever encore 40-50 minutes.
- Pendant ce temps, chauffer de l'huile dans une grande casserole, puis faire frémir les boules jusqu'à obtenir une belle couleur dorée de chaque côté.
- Dans une casserole, mélanger le lait, les jaunes d'œufs, la margarine, le lait concentré, la fécule et la vanille, cuire à feu doux en remuant jusqu'à ce que la crème épaississe.
- Laisser refroidir la crème et incorporer la crème fraîche une fois tiède.
- Remplir les boules refroidies de crème en utilisant une poche à douille et les enrober de sucre.