Fartons , Horcata ... if they are not from Spain, perhaps these words seem strange and even funny. But what is not to laugh is this sweet and spongy bun that is rather to eat without stopping until the face full of crumbs (it has happened to us that we know well). On this occasion we will see what are the Valencian buns.
The Valencian buns called Fartons are very popular in Valencia and that comes from long data. Thanks to the curiosity and desire to innovate the chefs is that these recipes so entrenched in their regions go to the world and it is now common to be able to find them in some specialized pastries .
But we already know you and as we know that you will want to make the recipe at home, we pass data and tips to invite your friends to eat homemade fartons .
Content table
About the Fartons
What are they?
They are a traditional guy originating from the Valencia region, Spain. They are a kind of elongated and spongy bun that is usually served along with the popular Valencia drink called Horcata. fartons are ideal for wetting in the horchata due to their light and soft texture . They have a long tradition in Valencia , dating their origin in the 18th century. Its popularity has grown over time and today they are an inseparable complement to the horchata in the region.
The basic ingredients to make them are flour, sugar, eggs, milk, vegetable oil and yeast. The dough is kneaded, cut in the form of elongated bars and then baked until brown.
The Farton has a characteristic shape of an elongated bar and usually has approximately the size of a wide finger, although it can vary in size depending on the place where it is prepared.
Curious Datitos about Farton
The fartons are traditionally served with horchata, a refreshing drink made of chufas (also known as "tigernuts" or "earth nut") and sugar. The combination of the fartons with the horchata is very popular in Valencia and other parts of Spain.
The name " Fartons " can be a bit curious or even funny for some. Although the origin of the name is not completely clear, it is believed that it comes from the word in Valencian " Fartó ," that refers to a piece or portion of something, in this case, a portion of spongy and elongated .
Although they are popular throughout the year, these buns are often associated with celebrations and festivities in the Valencia region, such as Fallas, an important Valencian party that is celebrated in March.
Its origins
It is known that they have a long tradition in the region of Valencia, Spain. They were created around the 18th century in this region and their popularity has grown over the years since they are ideal for wetting in the horchata due to its spongy and soft texture , which makes them a delicious and traditional gastronomic experience.
Although the name of the original inventor or the exact date of its creation is not known, the fartons have become a symbol of Valencian pastry and are a very appreciated delight in the region and beyond.
They can be found in pastries and establishments that Horcata serve, both in Valencia and in other parts of Spain, and have become popular in some international places that specialize in Spanish or Latin American cuisine.
8 tips to prepare this recipe
- Use fresh and good quality ingredients . Flour, yeast and other ingredients must be in good condition to obtain the best texture and flavor.
- The temperature of the milk and the water to dissolve the yeast must be warm, not hot. Too much heat can kill yeast and affect the fermentation process.
- Knead the dough enough to develop gluten, but avoid kneading in excess. A proper kneading will contribute to the spongy texture.
- Try to give the Fartons a size and shape to ensure that they are baked uniformly and are presentable.
- Preheat the oven correctly and bake the fartons at the right temperature and time. Not about baking to prevent them from drying out.
- After baking , place them in a rack to cool. This will help them to retain its spongy texture.
- If you don't all consume them immediately, save them in a hermetic container to maintain their freshness for a longer time.
- Enjoy fartons with horchata or any other drink or accompaniment of your choice. The traditional combination with horchata is delicious, but you can also try other options such as Valencia water .
This sweet recipe of Valencian Fartons is part of a beautiful section of sweets and desserts . If you feel like reading more recipes, interesting and above all sweets, there you will find a lot of all this.
Follow on Instagram ( here )
and on YouTube that I upload new videos every week ( click here )
Home Fartons Recipe
Yield : 20 portions
Preparation time : 2 hours
Ingredients
- 500 gr of wheat flour
- 100 gr of sugar
- 100 ml of milk
- 100 ml of water
- 50 ml of vegetable oil
- 25 gr of fresh yeast
- 1 egg
- 1 pinch of salt
- Lemon or orange zest
How to make spongy fartons
- In a large bowl mix flour and sugar. Find out milk and water in a saucepan. Dissolve the fresh yeast in the mixture and add it to the bowl along with the oil, the egg, the pinch of salt and the zest.
- Mix until you get a homogeneous dough and move on to a floured surface to knead 10 minutes.
- Form a ball and place it again in the bowl. Cover with a clean cloth and let stand in a warm place 1 hour, or until it has folded its size.
- Preheat the oven to 180 ° C for 10-15 minutes. Divide the dough into small portions and give them elongated shape, such as bars or sticks.
- Place the fartons on a baking sheet covered with baking paper. Bake 10-15 minutes or until golden brown. Remove from the oven and let cool in a grid.
