Portuguese farturas

Portuguese Farturas, a close cousin to the Spanish churros, are a beloved and traditional street food found in festivals and fairs across Portugal. These long, fluffy, and golden doughnuts are known for their irresistible texture: crispy on the outside and tender on the inside.

Often enjoyed warm, they are usually rolled in a mixture of sugar and cinnamon, making them an utterly delightful treat.

The process of making Farturas involves creating a choux-like dough, which is then deep-fried to golden perfection. The magic lies in piping the dough into hot oil in long, spiraled ribbons, which puff up to create their characteristic light and airy texture.

Once fried, they’re immediately rolled in sugar and cinnamon, giving them a sweet and slightly spiced coating. Eating a Fartura is an experience – from the initial crunch to the soft, doughy center, each bite is a delightful mix of textures and flavors.

INGREDIENTS

• 1 cup water
• 2 tablespoons unsalted butter
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 3 large eggs
• Vegetable oil, for frying
• 1/2 cup granulated sugar (for coating)
• 2 teaspoons ground cinnamon (for coating)

INSTRUCTIONS

1. In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.
2. Reduce heat to low and add flour all at once, stirring vigorously. Cook and stir until the mixture forms a ball and pulls away from the sides of the pan, about 1 minute.
3. Remove from heat and let cool slightly. Beat in eggs, one at a time, until the dough is smooth and glossy.
4. Heat oil in a deep fryer or large deep skillet to 375°F (190°C).
5. Spoon the dough into a piping bag fitted with a large star nozzle. Carefully pipe spiraled ribbons of dough into the hot oil, cutting with scissors to release.
6. Fry until golden brown, turning once, about 2-3 minutes per side. Drain on paper towels.
7. Combine sugar and cinnamon in a shallow dish. Roll the warm Farturas in the sugar mixture to coat.

NOTES

• Maintain a steady oil temperature to ensure even cooking. Too hot, and the Farturas will brown too quickly without cooking through. Too cool, and they will absorb excess oil and become greasy.
• Practice piping the dough into oil. Aim for even, continuous spirals for uniform cooking and presentation.
• Ensure the dough is neither too stiff nor too runny. It should be smooth and hold its shape when piped.
• Fry the Farturas in small batches to avoid overcrowding the pan, which can lead to uneven cooking and oil temperature drops.
• Serve Farturas warm for the best flavor and texture. They are best enjoyed fresh, as they can become soggy if left to sit for too long.