Horchata is the reason why this soft, tender, and light bread exists. Fartons Valencianos are long-shaped to be dunk in horchata, tiger nut milk, and if you go to Valencia, you cannot miss this perfect combination!
We couldn’t be talking about Fartons Valencianos without talking about Horchata.
Horchata de Chufa is a very refreshing and popular summer drink. Originally from Valencia, Horchata is made with just a few ingredients, being tiger nuts (chufas in Spanish) the main ingredient. It is served iced-cold and it is usually eaten with the soft and sweet Fartons we are making today.
What came first: Fartons or Horchata?
It seems that Horchata has been enjoyed and consumed since the XIV century. However, it was not until the 60s that the Polo family revolutionized the way of enjoying horchata.
Until then, horchata was enjoyed by itself or with rosquillas, also very popular in Spain.
When you dunked the rosquillas into the milk, it took a long time to soak them cause they are pretty dense. After some testing, the Polo brothers came up with a soft, light, and long dough that was perfect to dunk in horchata: the Fartó.
The Original Fartons
There are many Fartons Valencianos recipes, some varieties consist of a layered dough made with lard. It almost resembles the popular ensaïmada de Mallorca.
However, the original fartons had one purpose: To be dunk in horchata to basically facilitate horchata’s consumption.
Fartons are like the bread on any Spanish meal. It is there to go with the meal, but it is not meant to be the protagonist of the table (although sometimes it is, just like fartons!).
This is why we original recipe uses a mild olive oil and not lard or butter. The texture is very light and airy. The light glaze on top gives the dough enough sweetness to balance the plain dough.
It is so soft that milk or horchata quickly soak it, making it a delightful experience.
Enjoy Fartons Valencianos with horchata, milk, coffee, or your favorite milk. Enjoy them by themselves, or with a piece of chocolate. Buen provecho!
To see the detailed video recipe, check out the YouTube video below or click here.
FARTONS VALENCIANOS - Valencian Sweet Bread
INGREDIENTS (10 Fartons)
o 250g bread flour
o 50g of oil
o 75g of water
o 50g of sugar
o 1 L egg
o 7 g or 1 envelope of instant dry Yeast.
o 1 tsp salt
o 50g powdered Sugar
o 1 Tbsp water
1. Add the flour, sugar, yeast, water, and egg to a big mixing bowl.
2. Mix on low speed with your electric mixer until the ingredients are combined. You can also do it by hand using a spatula.
3. Add the oil and salt and keep mixing until the dough starts to come together.
4. Then, change to the hook attachment and knead for about 7 minutes. Alternatively, you can knead by hand, it might take around 15 minutes.
5. Grease lightly the bowl and make a ball with the dough. Place it inside the greased bowl and cover with a towel or plastic wrap and let it rise in a warm place for about 45min.
6. After the 45 minutes, make portions of about 50g each, you will get 10 pieces. Roll them into balls, cover them with a towel or plastic wrap, and let them rest for 5-10 minutes.
7. On a slightly greased or moist surface roll out each ball until it is long and thin.
8. Starting on the long end, roll the dough up tightly and place it on a tray lined with parchment paper.
9. When all the balls are rolled out and shaped, cover the tray and let it rise until doubled in volume. It may take 2-3 hours.
10. In the meantime, prepare the glaze: In a small bowl, combine the powdered sugar and water and stir until smooth. Set aside.
11. Once the dough has doubled in size, preheat the oven to 400F.
12. Place the tray inside and lower temperature to 350F.
13. Bake the fartons for 12-14 minutes until they turn into a golden color.
14. Once they are out of the oven spread with a brush the glaze on top of them.
15. Let them cool, and enjoy!
o Yeast equivalents: 7g instant dry yeast = 10g active dry yeast = 20g fresh yeast
o Instant dry yeast doesn't need to be hydrated. Active dry yeast needs to be hydrated. Heat some water and add the yeast, let it activate for 5-10 minutes until foamy. Fresh yeast is already hydrated so it can be added to the dough directly like instant dry yeast.
o If the dough is too elastic when you try to roll it, cover it and let it rest for 5-10 additional minutes. When the dough is worked a lot and gluten generated it becomes elastic and it is harder to shape. Let it rest and relax and then shape it.
o Proofing tip: Turn the oven on for 1 minutes and then turn it off. Then place the tray of fartons inside the off oven and let the dough rise there. The warmer environment will facilitate the rising process.
o Store in an airtight container for 2-3 days.
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