|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||37%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 173g||63%|
|Dietary Fiber 4g||16%|
|Total Sugars 59g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This light and fluffy bread was created specifically to eat with horchata de chufa, the traditional drink of Valencia, made from tiger nuts. They are a long, cigar-shaped sweet bread to be dunked in the horchata.
For the Fartóns:
3 1/2 ounces lukewarm water
1 (0.25-ounce) packet dry active yeast (2 1/4 teaspoons)
4 3/4 cups all-purpose flour
1/2 cup granulated sugar
2 large eggs
3 1/2 ounces vegetable oil
1 teaspoon salt
For the Glaze:
1 1/4 cups confectioners' sugar
1 3/4 ounces lukewarm water
Gather the ingredients.
Dissolve yeast in the water in a warmed glass measuring cup, stirring until the yeast has been completely absorbed.
Pour flour into a large mixing bowl, and stir in the yeast mixture.
Add the sugar and the eggs and mix well with an electric mixer on medium speed. If it becomes too thick, use a wooden spoon.
Add the vegetable oil and the salt while continuing to mix.
Knead until the dough is mixed well.
Form dough into a ball, and cover the bowl with a kitchen towel or plastic wrap. Leave the bowl in a warm spot in the kitchen, out of drafts. Allow the dough to rise until it doubles in size, about 2 hours.
Once the dough has risen, it is ready to roll out into the form of the fartóns and bake. Heat the oven to 360 F.
Dust a board with flour, and grease a cookie sheet with butter or vegetable shortening. Pinch off a piece of dough and roll into a ball with your hands. Roll out the ball into a long, cigar-shaped piece. Place them on the greased cookie sheet.
Bake in the center rack of hot oven for 15 to 18 minutes, or when they are golden on top.
While the fartóns are baking, prepare the glaze. Measure the confectioners' sugar into a small mixing bowl and add the lukewarm water, stirring with a wire whisk. The glaze should be a thick, white syrup.
While the fartóns are still warm, brush each with the glaze. Serve warm with a glass of horchata de chufa.