"Vintage Dessert" Series:
Spanish Porras
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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.
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This one is for the very old-fashioned, easy and super good "Porras" dessert.
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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!
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Bring the water to a boil in a medium size pot.
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Once it’s boiling, remove from the heat and immediately add most of the flour, whisking well and quickly to remove lumps.
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Add salt, baking soda, extract, and balance of the flour, whisking well to ensure dough is smooth and combined thoroughly.
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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.
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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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