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With our Thermomix we can make these wonderful Valencian Fartons. If you like pastries, with this recipe you will learn how to mix the ingredients and know the leavening times.
The secret of this recipe is to be able to knead the ingredients well and use strong flour and fresh baker's yeast. The last detail is to leave enough time for the dough to rise so that they end up being fluffy Fartons.
Finally we have covered them with a fresh and sweet glaze, although you can add powdered sugar or fill them with chocolate. They are ideal to drink with horchata, so you can soak them and savor their good flavor.
Valencian Fartons
If you like pastries, you will surely love making these typical Valencian sweets
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: dessert
- Calories: 350
- Rations: 20
- Preparation time:
- Cooking time:
- Total time:
Ingredients
Farton's
- 600 g of strong wheat flour
- 100 g of sugar
- 2 eggs
- 50 g fresh baker's yeast
- 100 ml of warm water (not hot)
- 30 ml lemon juice
- 100 ml of sunflower oil
- Half teaspoon of salt
Glazed
- 100 g icing sugar
- 25 ml of lukewarm water
Preparation
In our Thermomix glass we place the butterfly and add the two eggs and the 100 g of sugar. We schedule during 6 minutes at 37 ° and speed 4.
While it is beating in a glass with 100 ml of warm water, add the 50 g of yeast and mix well with a spoon.
In our glass we remove the butterfly and add the yeast mixture, the 100 ml of oil, the 30 ml of lemon juice, the half teaspoon of salt and 300 g of strong wheat flour. We program 2 minutes at kneading speed.
We open the lid and just add the 300 g of strong wheat flour. We cover and reprogram 12 minutes at kneading speed. The dough must be smooth and elastic. We cover the glass again and let it rest for 20 minutes, where the dough will grow a little.
Turn the dough out onto a floured surface and cut into 50g portions. We will make some balls and begin to stretch them with a roller.
The shape has to be elongated and rectangular, leaving a thin layer. Take the dough from one of the longest sides and roll it up to form the farton.
We place them lined up on a tray that can go in the oven. It doesn't matter if they stay together, since when you let the dough rise or cook it in the oven they have to stick together. We let them rest for about an hour, although in my case I have left them much longer, until I see that they have doubled their volume.
We heat the oven to 180 ° and put the fartons for 10 minutes.
In our clean glass we make the glaze. Add the 100 ml of icing sugar and the 25 ml of warm water. We schedule it for 10 seconds at speed 3.
When we have the fartons baked and cold, we can separate them. We also cover them with the icing and let them dry. They are ideal for breakfast or snack, and to drink with horchata. Delicious!
