Fartons: How to Bring the Taste of Valencia to Your Kitchen

Fartons: How to Bring the Taste of Valencia to Your Kitchen

Fartons, the elongated, sugar-glazed pastries from Valencia, Spain, have become a breakfast staple not just in their hometown of Alboraya, but across the country. These breakfast pastries are traditionally enjoyed with horchata, a sweet, milky beverage made from tiger nuts. The combination of the sweet and slightly crunchy pastry with the creamy and cool horchata is a classic Spanish treat.

The History of Fartons

The history of fartons is intertwined with that of horchata. According to legend, James I of Aragon called the drink orxata “pure gold” because of its texture and sweetness. In the 1960s, the Polo family developed an oblong pastry that was sweet and delicate. It had a spongy texture that was perfect to soak up orxata. This was the beginning of Fartóns Polo.

Variations of Fartons

In the 1990s, the hospitality industry began to serve frozen pastries and with it a new variation of fartons, the so-called flaky fartons. Flaky fartons are made with a different dough, resulting in a different texture. Other variations include spongy fartons, made from wheat flour, sugar, sunflower oil, water, eggs, fresh yeast, bread supplements, and salt.

The Perfect Pairing: Fartons and Horchata Harmony

An Age-Old Love Affair

The union of this fluffy pastry and horchata is a marriage made in gastronomic heaven. The toasty, slightly sweet notes of horchata find their match in the subtle sweetness of the farton, creating a duo that elevates the breakfast experience to a realm of unparalleled bliss.

Crafting a Farton and Horchata Extravaganza

  1. Brew Your Horchata: While store-bought horchata is convenient, crafting your own adds a personal touch. Blend rice, tiger nuts, and a hint of cinnamon for an authentic flavor explosion.
  2. Serve with Flair: Arrange your homemade fartons artfully around a glass of horchata. The visual appeal is the prelude to a symphony of flavors.
  3. Sip and Savor: Take a bite, sip the horchata, and let the amalgamation of textures and tastes transport you to a morning paradise.

Tips and Tricks

When making this recipe, remember that the dough should be soft and slightly sticky. If it’s too dry, add a bit more water. If it’s too wet, add a bit more flour. Also, make sure to let the dough rise until it doubles in size. This will ensure that your fartons are light and fluffy.

Enjoy your homemade fartons with a glass of horchata for a truly Valencian experience. Or, if you’re feeling adventurous, why not try them with a hot beverage such as hot chocolate or caffè latte? The possibilities are endless!

So, there you have it. A little bit of history, a simple recipe, and some handy tips and tricks. Now you’re all set to make your own homemade fartons. Happy baking!

Fartons

Fartons: How to Bring the Taste of Valencia to Your Kitchen

"Fartons" are a type of sweet pastry that originated in the Valencian Community of Spain. They are often served with horchata, a traditional Spanish drink. Here's a basic recipe for making fartons:
Prep Time 2 hours 30 minutes
Cook Time 15 minutes
Total Time 2 hours 45 minutes
Course Breakfast
Cuisine Mediterranean
Servings 12 Fartons

Ingredients
  

For the dough:

  • 4 cups All-purpose flour
  • ½ cup Granulated sugar
  • 1 tbsp Active dry yeast
  • ½ tsp Salt
  • ½ cup Warm water
  • ½ cup Warm milk
  • 2 Large eggs
  • ¼ cup Olive oil

For the glaze:

  • ½ cup Powdered sugar
  • 2 tbsp Warm water
  • ½ tsp Vanilla extract

Instructions
 

  • In a small bowl, combine the warm water, warm milk, and sugar. Stir until the sugar dissolves. Sprinkle the yeast over the mixture, stir, and let it sit for about 5-10 minutes, or until it becomes frothy.
  • In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture, eggs, and vegetable oil. Mix the ingredients until a dough forms.
  • Knead the dough on a floured surface for about 8-10 minutes, or until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-2 hours or until it doubles in size.
  • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • Once the dough has risen, punch it down and divide it into smaller portions. Roll each portion into a long, thin rope shape, about 12 inches (30 cm) long. Place the ropes on the prepared baking sheet, leaving space between each one.
  • Bake the fartons for about 12-15 minutes or until they are golden brown.
  • While the fartons are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, warm water, and vanilla extract until smooth.
  • Once the fartons are done baking, let them cool for a few minutes on the baking sheet. Then, brush the glaze over the warm fartons.
  • Allow the fartons to cool completely before serving.

Notes

Preparation and Cook Time for Homemade Fartons:
Preparation Time: Approximately 2 hours and 30 minutes
  1. Dough Preparation: 20 minutes
    • Mixing ingredients and kneading the dough.
  2. Rising Time: 1-2 hours
    • Allowing the dough to rise until it doubles in size.
  3. Shaping and Baking: 15 minutes
    • Dividing, shaping, and baking the fartons until golden brown.
  4. Glazing: 5 minutes
    • Preparing and applying the glaze for a finishing touch.
Cook Time: Approximately 12-15 minutes
  • Baking the fartons in a preheated oven until they achieve a golden brown perfection.
Keyword breakfast


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