Fartons are typical sweets from the Valencian Community, especially from the town of Alboraya. It is a kind of elongated bun, covered with a sugar glaze, which is eaten dipped in horchata; a refreshing drink obtained from the chufa that is also typical of this community. Moreover, this sweet combines very well with hot drinks such as chocolate or coffee, making it the perfect breakfast or snack.
Fartons owe their origin to horchata, as in 1960 the Polo family created these sweet and spongy buns with the idea that they would be used to soak up this drink. In fact, they were given an elongated shape so that they could reach the bottom of the glass. As for the ingredients that were chosen, they are basic ingredients that we can easily find in the kitchen: flour, milk or water, eggs, yeast, sugar and oil. A quick and easy recipe.
Fartons with horchata. | Shutterstock
Ingredients for the Fartons:
- 300 g all-purpose flour
- 25 g fresh baker’s yeast
- 1 egg
- 60 ml lukewarm water
- 50 ml sunflower oil
- 50 g sugar
- 1 teaspoon salt
For the glaze
How to make the Fartons:
- Pour the warm water into a cup and dissolve the fresh yeast in it, stirring well. Set aside.
- In a bowl, mix the flour, salt and sugar. Then add the egg, oil and the dissolved yeast from the previous step. Mix until the ingredients are well combined and the dough does not stick. Let it rest in an oiled bowl until it doubles in volume, covered with a cloth.
- Sprinkle a little flour on your countertop and place the dough on top. Knead the dough for a few minutes and cut it into equal portions to form each of the fartons. Ideally, make small balls of about 50 grams each, roll them out with a rolling pin and roll them into a kind of roll.
- Place your fartons on a tray with parchment paper and, when you have all of them, cover them with a cloth and leave them to rest until they double in size. You don’t need to leave a lot of space between them, as they tend to stick together when baking. Then, with the oven preheated to 180ºC, heat up and down, bake them for approximately 15 minutes.
- For the glaze, put the icing sugar in a bowl and add teaspoons of water until you obtain a consistent texture. When you take the fartons out of the oven, add the glaze with a brush and leave to cool completely.
