The FARTONS are baked sweets originating from the town of Alboraya, in the Valencia region of Spain. They have a long, slim shape, similar to small rolls, and a soft, airy texture, perfect for dipping.
Traditionally, they are served with horchata de chufa, a cool, sweet drink made from tiger nuts (chufa), very popular during the hot Valencian summers.
Made with a light dough based on flour, eggs, sugar, vegetable oil and yeast, fartons are known for their tenderness and delicate sweetness, and are traditionally covered with a thin sugar glaze that gives them shine and a delicious touch.
Fresh from the oven they give off a tempting aroma, and their lightness makes them ideal not only with horchata but also with hot chocolate, tea or coffee. The contrast between the slightly crisp glossy exterior and the soft, airy interior makes them irresistible.
With a delicate flavor and airy texture, they are a perfect example of simple yet refined pastry, an expression of Valencian culinary tradition.
Each farton is a little treat with a simple taste that smells of family tradition and childhood snacks.
You might also like:
- Difficulty: Very easy
- Cost: Very affordable
- Rest time: 1 Hour 30 Minutes
- Preparation time: 20 Minutes
- Portions: 12 pieces
- Cooking methods: Oven
- Cuisine: Spanish
- Energy 185.05 (Kcal)
- Carbohydrates 29.74 (g) of which sugars 11.27 (g)
- Proteins 4.95 (g)
- Fat 5.31 (g) of which saturated 0.79 (g)of which unsaturated 4.00 (g)
- Fibers 0.71 (g)
- Sodium 45.64 (mg)
Indicative values for a portion of 48 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 3/4 cups Manitoba (strong/bread) flour
- 1/3 cup warm water (about 80 g)
- 1/2 oz fresh compressed yeast (about 15 g (or 5 g active dry yeast, about 1 1/2 teaspoons))
- 1/4 cup granulated sugar (about 50 g)
- 3 1/3 tbsp sunflower seed oil (about 50 ml (roughly 3 tbsp + 1 tsp))
- 2 eggs (medium, at room temperature)
- 1 pinch salt
- 2/3 cup powdered (icing) sugar (about 80 g)
- 2 tbsp water (for the glaze)
What you’ll need for the fartons
- 1 Stand mixer or a mixing bowl
- 1 Work surface / pastry board
- 1 Rolling pin
- Plastic wrap
- 1 Baking sheet
- Parchment paper
- 1 Kitchen scale
- 1 Small bowl
Fartons preparation
Dissolve the yeast in the warm water with a teaspoon of sugar and let it rest for 5 minutes.
In the stand mixer fitted with the dough hook, or in a bowl, mix the flour with the remaining sugar and a pinch of salt.
Add the eggs, the oil and the yeast dissolved in the water.Knead all the ingredients for 10–15 minutes until you obtain a smooth, soft but not sticky dough.
Using oiled hands, form a loaf, place it in a clean bowl with some flour on the bottom, cover with plastic wrap and let rise in a warm place for about 1 hour or until doubled in size.After the dough has risen, deflate it and divide it into portions of about 1.8 oz each (about 50 g). From each portion form a ball, roll it on the surface until smooth and let them rest for 10 minutes covered with a kitchen towel.
Roll the balls with the rolling pin until you obtain rectangles of about 8 inches (approx. 20 cm). Roll the fartons starting from the wider side, folding it over itself to form a thin, long cylinder.Place them on a baking sheet lined with parchment paper, slightly spaced from each other.
Cover and let rise for another 40 minutes.
Preheat the oven (conventional) to 356°F.
Bake the fartons for 11–12 minutes, until they are lightly golden but not too much (they should remain soft).
Remove from the oven and let them cool slightly, preferably on a rack.
Mix the powdered sugar with the water until you obtain a fluid glaze.Brush the glaze over the warm fartons and let them cool completely before serving.
Storage
At room temperature
Duration: 2–3 days.
How: Store them in an airtight container or in a well-sealed food bag, in a cool, dry place.
Tip: You can warm them slightly (10–15 seconds in the microwave) before enjoying to bring back their softness.
In the freezer
Duration: Up to 2 months.
How: Freeze them without glaze, wrapping them individually in plastic wrap or parchment paper, then place them in a freezer bag.
Thawing: Leave them at room temperature for about 1 hour or heat them directly in the oven at 302°F for 5–10 minutes.
