If you have ever been to a Portuguese festa, you know farturas by smell before sight: long ribbons of choux-style dough piped in spirals into hot oil, fried golden, cut into lengths and rolled in cinnamon sugar. Fairground happiness, engineered.
They are cousins of Spanish churros but fluffier — crisp shell, tender doughy heart — and in Portugal they are inseparable from festival season, eaten hot from a paper cone while the queue behind you grows.
Making them at home takes one saucepan, a piping bag with a star tip, and a little courage at the fryer. The reward: farturas whenever you want them, no ferris wheel required.
Farturas Recipe
What you need
Ingredients
- 1 cup water
- 2 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 3 large eggs
- Vegetable oil, for frying
- For the coating:
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
Cook along
Instructions
- Bring the water, butter, sugar and salt to a boil in a medium saucepan.
- Lower the heat and add the flour all at once, stirring vigorously until the dough forms a ball and pulls from the pan, about 1 minute.
- Cool slightly, then beat in the eggs one at a time until smooth and glossy.
- Heat oil to 375°F in a deep fryer or deep skillet.
- Pipe spiraled ribbons of dough into the oil through a large star tip, snipping with scissors to release.
- Fry until golden, turning once, 2 to 3 minutes per side. Drain on paper towels.
- Roll the warm farturas in the cinnamon sugar and serve immediately.
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