Vegan Valencian fartons
50 m*Total time
MediumDifficulty
For 10 unitsAmount
* Plus 2 hours and 20 minutes of resting time
Fartons are very fluffy, elongated sweet buns of Valencian origin that are usually eaten dipped in horchata.
This sweet treat was created in the Valencian town of Alboraya in 1960 by a family who, taking advantage of being in the land of tiger nuts and horchata, and of the local custom of dipping rosquilletas, decided to make a sweet that would let people enjoy the king of Valencian summer drinks even more and better.
And the ideal way to eat them is with horchata, since they were created to be dipped in it, hence their fluffy, tender texture and elongated shape.
These fartons contain no eggs or dairy, which means that, besides being tender, they have a more delicate flavor and a higher-quality nutritional value than conventional ones, as they are free of cholesterol, lactose, casein and saturated fats.
Categories
For 10 units
Measurement system
Tap on the ingredients to add or remove them from the shopping list
For the fartons
For the glaze
Notes
Aquafaba is the liquid obtained from cooking legumes, especially chickpeas. You can use both the one obtained from cooking them, as well as the one found in cans of cooked legumes, although in the latter case, it is better to make sure that it contains only water and salt. Aquafaba does not leave any kind of flavor and provides a very fluffy texture.
You can replace aquafaba with a mixture of water and flax seeds, where the ratio would be 1 tablespoon of ground flax seeds and 3 tablespoons of water, for every 3 tablespoons of aquafaba. You just have to mix and let stand 10 minutes.
If you don't have a rolling pin on hand, you can use a smooth, clean bottle to roll out the dough.
Ideally, when growing, the fartons are glued together, so we recommend that you do not leave more than 1 cm of separation between one fartó and another when placing them on the oven tray.
If you don't have icing sugar on hand, you can make it using a mixture of 95% sugar - 5% corn starch, and grinding it in a coffee grinder. In this way you can make icing sugar using whole cane and panela sugar.
Tap on the steps to mark them as done
- Step 1With a blender of rods, we assemble the aquafaba until it is frothy.
- Step 2Add the sugar and continue beating until it has reached consistency and the mixture is thick.
- Step 3We sieve the flour with the help of a sieve so that the result is spongy, add the salt and stir to mix well.
- Step 4We dissolve the yeast in a little warm water, stirring it to dissolve well and, when we have it ready, we make a hole in the middle of the flour, we throw the dissolved yeast in it, and we are throwing the flour around to the center, completely covering the yeast. When this is covered by the flour, knead until obtaining a homogeneous mixture.
- Step 5Add the aquafaba and stir well, with enveloping movements, until we find it difficult to continue kneading. We pour the oil and lemon juice and knead again. When all the ingredients are well mixed, we pass the dough to the table where we are going to work it with a little flour sprinkled on the surface and knead with our hands for 20 minutes, until we see that it does not get caught in our hands.
- Step 6When we see that it no longer hooks in our hands, we make a ball with the dough and pass it to a bowl, cover it with a cloth and let it sit at room temperature for 20 more minutes.
- Step 7We take the dough out of the bowl and cut it into as many equal portions as we want to prepare fartons, making clean cuts without tearing.
- Step 8We form small balls with each of the pieces we've cut and, using a rolling pin, we roll them out one by one into a rectangular shape approximately 20 cm long by 10 cm wide. We roll them lengthwise and place them fairly close together on a baking tray lined with parchment paper. We let them rest for 2 hours to rise.
- Step 9Preheat the oven to 200 °C and, when the dough of the fartons has doubled in volume, put the tray in the oven and bake for 10 minutes at 180 °C, watching to make sure they don't burn.
- Step 10When they are ready, we take them out of the oven and prepare the glaze in a bowl, gradually pouring the icing sugar into the warm water, stirring well until the mixture is homogeneous and the sugar dissolves.
Glazed fartons - Step 11We carefully separate the fartons from each other with the help of a knife and, with the help of a brush, varnish them with the glaze we have prepared. We let the glaze solidify, and we serve.
Notes
Aquafaba is the liquid obtained from cooking legumes, especially chickpeas. You can use both the one obtained from cooking them, as well as the one found in cans of cooked legumes, although in the latter case, it is better to make sure that it contains only water and salt. Aquafaba does not leave any kind of flavor and provides a very fluffy texture.
You can replace aquafaba with a mixture of water and flax seeds, where the ratio would be 1 tablespoon of ground flax seeds and 3 tablespoons of water, for every 3 tablespoons of aquafaba. You just have to mix and let stand 10 minutes.
If you don't have a rolling pin on hand, you can use a smooth, clean bottle to roll out the dough.
Ideally, when growing, the fartons are glued together, so we recommend that you do not leave more than 1 cm of separation between one fartó and another when placing them on the oven tray.
If you don't have icing sugar on hand, you can make it using a mixture of 95% sugar - 5% corn starch, and grinding it in a coffee grinder. In this way you can make icing sugar using whole cane and panela sugar.