Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1/4 cup warm water
- 1/4 cup milk
- 2 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1 tablespoon poppy seeds
- Zest of 1 lemon
Special equipment needed:
- Stand mixer with dough hook attachment
- Pastry brush
- Piping bag with a large round tip
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, sugar, salt, poppy seeds, and lemon zest.
2. In a separate bowl, whisk together the warm water, milk, and yeast until the yeast is dissolved.
3. Add the yeast mixture and vegetable oil to the dry ingredients in the stand mixer bowl. Mix on low speed until a dough forms.
4. Increase the speed to medium and knead the dough for 5-7 minutes until it becomes smooth and elastic.
5. Cover the dough with a clean kitchen towel and let it rest in a warm place for 1 hour until it doubles in size.
6. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
7. Once the dough has risen, transfer it to a lightly floured surface and divide it into 8 equal pieces.
8. Roll each piece into a long, thin rope and place it on the prepared baking sheet.
9. Using a pastry brush, brush each rope with a little bit of milk.
10. Bake the fartons for 15-20 minutes until they are golden brown.
11. Remove the fartons from the oven and let them cool completely on a wire rack.
12. Once the fartons have cooled, fill a piping bag with lemon curd and insert the tip into one end of each farton.
13. Squeeze the piping bag to fill each farton with lemon curd.
14. Serve the fartons immediately or store them in an airtight container.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 15-20 minutes
Temperature:
375°F (190°C)
Serving size:
8 fartons
Nutritional information:
Calories per serving: 250
Fat: 8g
Carbohydrates: 40g
Protein: 5g
Substitutions for ingredients:
- You can use any type of citrus zest instead of lemon zest.
- You can substitute the poppy seeds for sesame seeds or chia seeds.
Variations:
- You can fill the fartons with any type of filling you like, such as chocolate ganache, whipped cream, or fruit jam.
- You can add different spices to the dough, such as cinnamon or nutmeg.
Tips and tricks:
- Make sure the yeast is fresh and active before using it.
- Don't over-knead the dough, as this can make it tough.
- Brushing the fartons with milk before baking gives them a shiny, golden crust.
- Use a piping bag with a large round tip to fill the fartons with the lemon curd.
Storage instructions:
Store the fartons in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the fartons, place them in a preheated oven at 350°F (175°C) for 5-10 minutes until they are warm.
Presentation ideas:
Serve the fartons on a platter with a dusting of powdered sugar and a few slices of fresh lemon.
Garnishes:
Dust the fartons with powdered sugar and top them with a few fresh berries.
Pairings:
Serve the fartons with a cup of hot tea or coffee.
Suggested side dishes:
Fruit salad or a green salad would be a nice accompaniment to the fartons.
Troubleshooting advice:
- If the dough doesn't rise, it may be because the yeast is not fresh or the dough was not left in a warm enough place.
- If the fartons are too dense, it may be because the dough was over-kneaded or not left to rise for long enough.
Food safety advice:
Make sure to store the fartons in an airtight container to prevent them from going stale.
Food history:
Fartons are a traditional pastry from Valencia, Spain. They are typically eaten for breakfast or as a snack.
Flavor profiles:
The lemon and poppy seed flavors in this recipe give the fartons a bright, citrusy flavor with a nutty crunch from the poppy seeds.
Serving suggestions:
Serve the fartons on a platter with a dusting of powdered sugar and a few slices of fresh lemon.
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Region: Spanish