Valencian Fartóns

Ingredients for 4 servings:

• 2 eggs
• 600 g flour
• 150 g sugar
• 100 ml olive oil
• 1 cube of fresh yeast
• 100 ml water, lukewarm
• 1 pinch of salt
• 2 tbsp water
• e.g. powdered sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 25 minutes

Dissolve the yeast in lukewarm water with a little sugar. Don’t set the water too hot; ideally, it should be around 25-35°C. The yeast must be completely dissolved before use. Put the flour and salt in a bowl. Then add the eggs, sugar, and yeast water. Mix all ingredients with a mixer, gradually adding the olive oil. Once all ingredients are well blended, form the dough into a large ball and return it to the mixing bowl. The dough should rest in an airtight container in a warm place for 30 minutes. Then, knead the dough thoroughly by hand and let it rest again in an airtight container for 30 minutes. Divide the dough into smaller portions. To do this, remove the dough from the bowl and place it on a cutting board or plate. The dough is easy to cut with a knife. The size depends on the final size of the fartóns (I slice the dough like bread, but the slices should be roughly the same size). Roll the slices into balls and let them rest for 10-20 minutes in a warm container covered with a damp cloth. Once the balls have risen a little, shape the dough into a sausage. Place the sausages on baking paper and cover again with the cloth. Let the dough rest until it has doubled in size. Then roll out the dough as thinly as possible and roll it up like a cigar. It should now look similar (but thicker) to a cigar börek or a rolled-up pancake. Place the fartóns back on the baking paper, being careful not to compress them. Let them rest again under the cloth until they have doubled in size. Bake in a preheated oven at 180-200°C (fan oven) for a maximum of 10 minutes on the middle shelf until golden brown, preferably a little lighter than too dark. Caution: The colors brown very quickly, so it’s best to keep an eye on them constantly. Once the fartons have reached the desired color, let them cool. Meanwhile, mix the water with the powdered sugar. Brush the now-cooled fartons with the sugar water or glaze. Immediately afterwards, sprinkle the fartons with powdered sugar, if desired, to ensure the powdered sugar adheres. Note: The amount of powdered sugar used is entirely up to you. I usually use 4-5 heaped teaspoons, which then becomes sugar water. If you prefer a glaze, use more powdered sugar accordingly. The fartons should dry a bit now, as they will probably still be a bit moist from the sugar water. Then serve on a plate. Per serving: approx. 350 kcal