Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup warm water
- 1/4 cup warm milk
- 1/4 cup vegetable oil
- 1 egg
- 1 teaspoon active dry yeast
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- Powdered sugar for dusting
Special equipment needed:
- Stand mixer with dough hook attachment
- Pastry brush
- Piping bag with large round tip
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the warm water, warm milk, and active dry yeast. Let sit for 5 minutes until the yeast is activated.
2. Add the flour, sugar, vegetable oil, egg, vanilla extract, almond extract, and salt to the bowl. Mix on low speed with the dough hook attachment until a smooth dough forms, about 5 minutes.
3. Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let rise in a warm place for 1 hour, until doubled in size.
4. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
5. Transfer the dough to a lightly floured surface and roll out to a thickness of 1/2 inch. Cut the dough into strips that are 4 inches long and 1 inch wide.
6. Transfer the strips to the prepared baking sheet and let rise for an additional 15 minutes.
7. Bake the fartons for 15-20 minutes, until lightly golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
8. Once the fartons are cool, fill a piping bag with the vanilla and almond filling. Insert the piping tip into the center of each farton and squeeze until the filling comes out of the top.
9. Dust the fartons with powdered sugar before serving.
- Time:
Preparation time: 1 hour 30 minutes
- Cooking time: 15-20 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- Makes 12 fartons
Nutritional information:
- Calories: 190
- Total fat: 8g
- Saturated fat: 1g
- Cholesterol: 20mg
- Sodium: 70mg
- Total carbohydrates: 26g
- Dietary fiber: 1g
- Sugars: 7g
- Protein: 4g
Substitutions for ingredients:
- Whole milk can be used instead of warm milk.
- Butter can be used instead of vegetable oil.
- Instant yeast can be used instead of active dry yeast.
Variations:
- Instead of vanilla and almond filling, try filling the fartons with chocolate ganache or fruit preserves.
Tips and tricks:
- Make sure the yeast is activated before adding the other ingredients to the bowl.
- Let the dough rise in a warm place to ensure it doubles in size.
- Use a piping bag with a large round tip to fill the fartons with the vanilla and almond filling.
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 350°F (175°C) oven for 5-10 minutes until warmed through.
Presentation ideas:
- Serve the fartons on a platter dusted with powdered sugar.
Garnishes:
- Garnish the fartons with sliced almonds or fresh berries.
Pairings:
- Serve the fartons with a cup of coffee or tea.
Suggested side dishes:
- Fartons can be served as a dessert or snack on their own.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of warm water at a time until a smooth dough forms.
- If the dough is too sticky, add a tablespoon of flour at a time until a smooth dough forms.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling the dough.
Food history:
- Fartons are a traditional Spanish pastry that originated in the town of Alboraya, near Valencia.
Flavor profiles:
- The vanilla and almond filling adds a sweet and nutty flavor to the light and fluffy fartons.
Serving suggestions:
- Serve the fartons as a dessert or snack with a cup of coffee or tea.
Related Categories
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Region: Spanish
Taste: Sweet, Nutty, Vanilla, Almond, Vanilla-Flavored, Almond-Flavored