Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup warm water
- 1/4 cup milk
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 ripe banana, mashed
- 1/2 cup chopped walnuts
Special equipment needed:
- Stand mixer or hand mixer
- Pastry brush
- Piping bag or plastic bag with corner snipped off
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, sugar, salt, and cinnamon.
2. Add the softened butter and mix with a stand mixer or hand mixer until the mixture resembles coarse crumbs.
3. In a separate bowl, whisk together the warm water, milk, egg, and vanilla extract.
4. Gradually pour the wet ingredients into the dry ingredients while mixing on low speed until a smooth dough forms.
5. Add the mashed banana and chopped walnuts and mix until well combined.
6. Cover the dough with plastic wrap and let it rest for 30 minutes.
7. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
8. Roll the dough into a long, thin log and cut it into 8 equal pieces.
9. Roll each piece into a long, thin rope and shape it into a loop, pinching the ends together to seal.
10. Place the fartons on the prepared baking sheet and brush the tops with a beaten egg.
11. Bake for 15-20 minutes or until golden brown.
12. Remove from the oven and let cool on a wire rack.
Time:
Preparation time: 15 minutes
Resting time: 30 minutes
Cooking time: 15-20 minutes
Temperature:
375°F (190°C)
Serving size:
8 fartons
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 31g
Protein: 5g
Sodium: 150mg
Fiber: 2g
Sugar: 9g
Substitutions for ingredients:
- You can use any type of nuts instead of walnuts, such as pecans or almonds.
- You can substitute the banana with mashed pumpkin or sweet potato.
Variations:
- Add chocolate chips or raisins to the dough for a sweeter flavor.
- Top the fartons with a cream cheese frosting or glaze for added sweetness.
- Add a pinch of nutmeg or ginger to the dough for a spicier flavor.
Tips and tricks:
- Make sure to let the dough rest for 30 minutes before shaping the fartons to allow the gluten to relax.
- Use a piping bag or plastic bag with a corner snipped off to pipe the dough into the desired shape.
- Brush the tops of the fartons with beaten egg for a shiny, golden brown finish.
Storage instructions:
Store the fartons in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the fartons in a preheated oven at 350°F (175°C) for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the fartons on a platter or cake stand for a beautiful presentation.
Garnishes:
Sprinkle the tops of the fartons with powdered sugar or chopped nuts for added texture and flavor.
Pairings:
Pair the fartons with a cup of coffee or tea for a delicious breakfast or snack.
Suggested side dishes:
Serve the fartons with fresh fruit or yogurt for a balanced breakfast or snack.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it reaches the desired consistency.
- If the dough is too wet, add a tablespoon of flour at a time until it reaches the desired consistency.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food to prevent the spread of bacteria.
Food history:
Fartons are a traditional Spanish pastry that originated in the city of Alboraya, near Valencia. They are typically served with horchata, a sweet drink made from tiger nuts.
Flavor profiles:
The fartons have a sweet and nutty flavor with a hint of cinnamon and banana.
Serving suggestions:
Serve the fartons as a sweet breakfast or snack, or as a dessert with a scoop of ice cream.
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Taste: Sweet, Nutty, Creamy, Banana, Banana-Flavored