Long doughnuts

Long doughnuts

Farturas

By
From
Lisbon
Serves
15 doughnuts
Photographer
Steven Joyce

These long, chubby doughnuts are served at fairs and festas, where they are piped into hot oil to form huge spirals before being snipped into shorter lengths and rolled in cinnamon and sugar while still steaming hot.

Ingredients

Quantity Ingredient
250ml water
3 heaped tablespoons salted butter
pinch fine salt
150g plain flour
3 eggs, beaten
flavourless oil, for frying
1/2 teaspoon ground cinnamon
5 tablespoons caster sugar

Method

  1. Bring the water, butter and salt to the boil in a non-stick saucepan over a medium–high heat. When the butter has melted, add the flour, all at once. Turn the heat down to low and mix rapidly with a wooden spoon: the mix will look lumpy and terrible, but will turn into a soft dough that pulls away from the sides of the pan. Cook over a low heat for 3 minutes. Keep the dough moving, using the spoon to massage the ball of dough so that the heat is evenly distributed.
  2. Next, put the dough in the bowl of a stand mixer fitted with a paddle attachment and beat until it is cool enough to touch. Add the eggs, a little at a time, with the mixer running. You may not need them all, and each time you add some egg, the mix will look as though it’s about to split, but keep beating. The dough is ready when it is soft, light and elastic. Alternatively, beat the eggs in by hand.
  3. Place a wide, deep pan over a high heat and fill it with 4 cm of the flavourless oil. Heat the oil until it reaches 170ºC on a pan thermometer, or if you don’t have one, use the bread test: once the oil is shimmering, drop in a cube of day-old bread. If the bread fizzes and browns in no less than 30 seconds, the oil is ready. (If it burns in that time, turn the heat down.)
  4. Scoop the dough into a piping bag fitted with a large nozzle (if you don’t have one, don’t worry, just spoon little balls of the dough into the oil).
  5. Carefully pipe thick sausages of dough directly into the hot oil, pinching them off when they reach your desired length – which can be anything from 6–15 cm long. Don’t crowd the pan as that will cause the oil temperature to drop and make the doughnuts flabby and greasy. Cook for 5–6 minutes, turning them once or twice, until puffed up, crunchy and a deep golden brown. The doughnuts can sometimes spit, so it’s useful to have splatter guard to rest on top of the pan in case of oily splashes.
  6. Drain the farturas as you lift them out of the oil and onto a plate lined with paper towel. Mix the sugar and cinnamon together in a shallow bowl and when cool enough to touch, roll the doughnuts in it. Doughnuts don’t keep well, so eat while warm, with coffee or hot chocolate.
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