Can I make the dough in advance?
Yes, you can prepare the dough up to 24 hours ahead and store it in the refrigerator. Let it come to room temperature before piping and frying.
BREAKFAST
Portuguese Fried Doughnuts with Sugar and Cinnamon (Farturas)
Farturas are a beloved Portuguese street food, similar to churros but with a distinct, fluffy texture. These fried doughnuts are crispy on the outside and soft on the inside, perfect for a sweet breakfast or dessert. Coated generously in sugar and cinnamon, they offer a delightful warmth and spice.
HOW TO MAKE IT
Let's cook.
01
In a medium saucepan, combine 1 cup water, 1 tablespoon granulated sugar, 1/2 teaspoon salt, and 1 tablespoon vegetable oil. Bring the mixture to a rolling boil over medium-high heat.
02
Remove the saucepan from the heat and immediately add 1 1/2 cups all-purpose flour. Stir vigorously with a wooden spoon until a smooth ball of dough forms and pulls away from the sides of the pan. This should take about 1-2 minutes.
03
Transfer the dough to a piping bag fitted with a large star nozzle. If you don't have a piping bag, you can use a sturdy plastic bag with a corner snipped off, though the star shape won't be as defined.
04
In a large, heavy-bottomed pot or deep fryer, heat 4 cups vegetable oil to 350°F (175°C) over medium heat. Use a kitchen thermometer to ensure the oil maintains the correct temperature.
05
Carefully pipe 4-6 inch lengths of dough directly into the hot oil, using kitchen shears to snip the dough. Fry 3-4 farturas at a time, ensuring not to overcrowd the pot, for 2-3 minutes per side, or until golden brown and cooked through. Adjust heat as needed to maintain oil temperature.
06
Using a slotted spoon, remove the fried farturas from the oil and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining dough.
07
In a shallow dish, combine 1/2 cup granulated sugar and 1 tablespoon ground cinnamon. While the farturas are still warm, roll each one generously in the sugar-cinnamon mixture until fully coated.
08
Serve immediately and enjoy the warm, crispy, and sweet Portuguese fried doughnuts.
About This Recipe
Farturas are a beloved Portuguese street food, similar to churros but with a distinct, fluffy texture. These fried doughnuts are crispy on the outside and soft on the inside, perfect for a sweet breakfast or dessert. Coated generously in sugar and cinnamon, they offer a delightful warmth and spice.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For best results, maintain a consistent oil temperature. If the oil is too cool, the farturas will be greasy; if too hot, they will brown too quickly on the outside and remain raw inside. A candy thermometer is very helpful here. You can also make the dough ahead of time and refrigerate it for up to 24 hours, bringing it to room temperature before piping and frying.
Easy Substitutions
You can substitute the vegetable oil for frying with canola or sunflower oil. For a different flavor, try adding a pinch of nutmeg to the cinnamon-sugar coating. A drizzle of chocolate sauce or dulce de leche can also be a delicious addition.
Storage & Reheating
Farturas are best enjoyed fresh. If you have leftovers, store them in an airtight container at room temperature for up to 1 day. Reheat briefly in a toaster oven or air fryer to regain some crispness, but they will not be as good as freshly made.
Serving Suggestions
Serve these Portuguese Fried Doughnuts (Farturas) with a strong cup of coffee or a glass of milk for breakfast. They also make a fantastic dessert, perhaps alongside a scoop of vanilla ice cream or a bowl of fresh berries. For a truly authentic experience, enjoy them plain, coated only in the sugar and cinnamon.
Common Mistakes
One common mistake is not heating the oil to the correct temperature, leading to greasy or undercooked farturas. Always use a thermometer. Another error is overcrowding the frying pot, which lowers the oil temperature and results in uneven cooking. Fry in small batches. Not stirring the dough vigorously enough can leave lumps, affecting the texture. Ensure the dough is smooth before piping. Finally, waiting too long to coat the farturas in sugar and cinnamon will prevent the coating from sticking properly.
Frequently Asked Questions
What if I don't have a piping bag?
You can use a sturdy freezer bag and snip off one corner to create an opening. The shape won't be as decorative, but the taste will be the same.
How do I know if the oil is hot enough without a thermometer?
You can test the oil by dropping a tiny piece of dough into it. If it sizzles and floats to the surface immediately, the oil is ready. If it sinks or doesn't sizzle, it's not hot enough.
Can I bake these instead of frying?
While you could attempt to bake them, the traditional texture and crispiness of farturas come from deep frying. Baking would result in a very different product.
MORE TO KNOW
The key to perfect farturas lies in the dough's consistency and the frying technique. The dough should be firm enough to hold its shape when piped but still pliable. When adding the flour to the boiling water, stir quickly and thoroughly to prevent lumps and ensure all the flour is incorporated. This process, known as 'choux pastry' method, creates steam within the dough, resulting in a light and airy interior. Don't be afraid to experiment with the length of your farturas; shorter ones are easier to handle, while longer ones offer more surface area for that delicious sugar-cinnamon coating. If your dough is too sticky, you can add a tiny bit more flour, but be careful not to overdo it, as it can make the farturas tough.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.