"Vintage Dessert" Series:

Spanish Porras

In our Silver and Gold Winter 2019/20 issue, we shared a series of recipes under the title of "Vintage Desserts" which deserve a comeback.  

This one is for the very old-fashioned, easy and super good "Porras" dessert.

Similar to “churros” but fatter in shape and curled into a coil, Porras are deliciously crispy, and best when accompanied by the traditional thick chocolate dip they’re served with in Madrid. 

 

To make Porras you will need:

• 400g water

• 400 g flour

• 1 Tbsp. baking soda

• 1 tsp. salt

• 1/2 tsp. vanilla or orange extract

• oil for frying (enough to cover 1/2” deep in pan)

 

Get ready, set, make!

  • Bring the water to a boil in a medium size pot. 

  • Once it’s boiling, remove from the heat and immediately add most of the flour, whisking well and quickly to remove lumps. 

  • Add salt, baking soda, extract, and balance of the flour, whisking well to ensure dough is smooth and combined thoroughly. 

  • Put dough inside a piping bag or resealable plastic bag, and when the oil is heated (medium-high), cut open a 1/2” diameter hole and squeeze dough onto oil. 

  • Cook until golden brown (approximately one minute) and flip around. Remove Porras from oil and place on cooling rack. Optional: Dust with icing sugar once slightly cooled. 

To make the chocolate dipping sauce:

Melt 3-1/2 ounces of chopped, dark chocolate in a sauce pan, add 1/2 cup of heavy cream, and combine until homogenous... serve immediately!

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