Farturas

Name: Farturas
Yield: 4
Cuisine: Portugal
Ingredients: Water — 480 ml (16 fl oz); Butter — 115 g (4 oz); Salt — 1/4 tsp; Plain flour — 250 g (9 oz); Eggs — 4; Oil for deep frying; Sugar, mixed with 2 tsp cinnamon, for coating — 200 g (7 oz)

The Quirky Foodster Team

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Servings

Ingredients

Water — 480 ml (16 fl oz)
Butter — 115 g (4 oz)
Salt — 1/4 tsp
Plain flour — 250 g (9 oz)
Eggs — 4
Oil for deep frying
Sugar, mixed with 2 tsp cinnamon, for coating — 200 g (7 oz)

Method

Bring the water, butter and salt to a boil in a saucepan.
Remove from heat and add the flour all at once, stirring vigorously until a smooth dough forms and pulls away from the sides of the pan.
Let cool slightly, then beat in the eggs one at a time until the mixture is smooth and glossy.
Transfer the dough to a piping bag fitted with a star tip.
Heat oil to 175°C (350°F) in a deep pan.
Pipe long, spiraled or coiled lengths of dough directly into the hot oil.
Fry for 3–4 minutes per side until golden and puffed.
Drain briefly, then toss immediately in the cinnamon sugar while still warm.

Introduction: Long, spiraled fried dough coated in cinnamon sugar, a beloved treat sold at Portuguese fairs and festivals.

Cultural Background: Farturas are a cherished sight at Portuguese fairs, festivals and beach towns, the long, ridged fried dough piped directly into hot oil and generously coated in cinnamon sugar, a nostalgic treat for many.

Tips: The dough should be smooth and glossy after beating in the eggs — similar to choux pastry. Toss in the cinnamon sugar while still warm from frying, as this helps it adhere well.

Variations: Cut into shorter pieces for easier handling and eating. Drizzle with a little honey alongside the cinnamon sugar for extra sweetness.

Storage: Best eaten fresh and warm; leftovers can be stored in an airtight container for up to 1 day, though texture softens.

Reheating: Reheat briefly in an oven at 180°C (350°F) for 5 minutes, though best enjoyed fresh.

FAQs:

Q: Is fartura similar to churros?

A: Yes, they're closely related fried dough treats, with fartura typically being a longer, thicker, spiraled version, especially popular at Portuguese fairs.

Q: What is the dough similar to?

A: A choux pastry base, similar to what's used for profiteroles and eclairs, though fried rather than baked.