Massa 1 colher (sopa) de fermento biológico seco
4 colheres (sopa) de açúcar
2/3 de xícara (chá) de leite
3 colheres (sopa) de Óleo de Soja Soya
2 gemas
2 1/4 xícaras (chá) de farinha de trigo
2 colheres (sopa) de cacau em pó
1 colher (chá) de sal
Óleo de Soja Soya para untar e fritar
Recheio
1 lata de leite condensado
1 colher (sopa) de Óleo de Soja Soya
3 colheres (sopa) de chocolate em pó
Chocolate granulado a gosto, para decorar
Dough: In a bowl, add the yeast and sugar and mix well. Add the milk, the Soya Soya Oil, the egg yolk, and mix again. Add the flour, cocoa powder and finally the salt. Mix, remove the dough from the bowl and, on a cold table, work the dough, kneading it until it releases from your hands (if necessary, sprinkle a little wheat flour on the table while you work). Return the dough to the bowl, close it with cling film or a clean cloth and leave it to rest for 30 minutes, or until it doubles in volume. Press the dough to remove the air, shape it into 26 balls and place them on a baking sheet greased with Soya Soya Oil leaving space between them. Let them rise for 40 minutes or until they have doubled in size.
Filling: In a saucepan, add all the filling ingredients and cook over medium heat, stirring constantly, until the bottom of the pan begins to appear. Remove from the heat and set aside.
Assembly: In a saucepan, heat the Soya Oil to a boil. Add some dreams and, over a medium heat, fry them on all sides. Remove them with a slotted spoon and place them on a baking sheet lined with paper towels to absorb the excess oil. Make a cut in the middle of the sonhos and fill them with the brigadeiro, using a piping bag and a pitanga nozzle, or even a spoon. Drizzle a little brigadeiro over the top and cover with chocolate sprinkles to decorate.
