Fartóns Recipe

Horchata with fartóns

 nito100 / Getty Images

Prep: 25 mins
Cook: 18 mins
Rise Time:: 2 hrs
Total: 2 hrs 43 mins
Servings: 4 servings
Nutrition Facts (per serving)
651 Calories
34g Fat
79g Carbs
10g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 651
% Daily Value*
Total Fat 34g 43%
Saturated Fat 4g 21%
Cholesterol 226mg 75%
Sodium 1022mg 44%
Total Carbohydrate 79g 29%
Dietary Fiber 2g 7%
Protein 10g
Calcium 86mg 7%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


Steps to Make It

  1. Gather the ingredients.

  2. Dissolve yeast in the water in a warmed glass measuring cup, stirring until the yeast has been completely absorbed. 

  3. Pour flour into a large mixing bowl, and stir in the yeast mixture.

  4. 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. 

  5. Add the vegetable oil and the salt while continuing to mix.

  6. Knead until the dough is mixed well.

  7. 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.

  8. 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.

  9. 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.

  10. Bake in the center rack of hot oven for 15 to 18 minutes, or when they are golden on top.

  11. While the fartóns are baking, prepare the glaze. Measure the powdered sugar into a small mixing bowl and add the lukewarm water, stirring with a wire whisk. The glaze should be a thick, white syrup.

  12. While the fartóns are still warm, brush each with the glaze. Serve warm with a glass of horchata de chufa.