Fartóns

• Dough
• 💧
  100 ml lukewarm water

  for the dough
• 🧫
  7 g dry active yeast
• 🌾
  575 g all-purpose flour
• 🍚
  100 g granulated sugar

  for the dough
• 🥚
  2 large eggs
• 🫒
  100 ml vegetable oil
• 🧂
  1 tsp salt
• Glaze
• 🍬
  150 g confectioners' sugar

  for the glaze
• 💧
  50 ml lukewarm water

  for the glaze
• For the tray
• 🧈
  as needed butter

  for greasing the tray

Steps

1. Gather all the ingredients. Dissolve the yeast 🧫 dry active yeast7 g in the lukewarm water 💧 lukewarm water100 mlfor the dough in a warmed glass measuring cup, stirring until absorbed.
2. Pour the flour 🌾 all-purpose flour575 g into a large bowl 🥣 large mixing bowl and stir in the yeast mixture.
3. Add the sugar 🍚 granulated sugar100 gfor the dough and eggs 🥚 large eggs2 and mix well with an electric mixer ⚙️ electric mixer on medium speed. If it becomes too thick, switch to a wooden spoon.
4. Add the vegetable oil 🫒 vegetable oil100 ml and salt 🧂 salt1 tsp while continuing to mix.
5. Knead until the dough is well mixed. Form into a ball and cover the bowl 🥣 large mixing bowl with a kitchen towel or plastic wrap.
6. Leave in a warm spot, out of drafts, until the dough doubles in size, about 2 h.
7. Once risen, heat the oven 🔥 oven to 180 °C (360 °F). Dust a board with flour and grease a cookie sheet 🍪 cookie sheet with butter 🧈 butteras neededfor greasing the tray .
8. Pinch off a piece of dough, roll it into a ball, then roll out into a long cigar shape. Place on the greased tray 🍪 cookie sheet .
9. Bake on the center rack for 15–18 minutes, until golden on top.
10. While baking, prepare the glaze: mix confectioners’ sugar 🍬 confectioners' sugar150 gfor the glaze with lukewarm water 💧 lukewarm water50 mlfor the glaze using a wire whisk (or a fork) 🥢 wire whisk (or a fork) until thick and white.
11. While the fartóns are still warm, brush each with the glaze using a pastry brush 🖌️ pastry brush . Serve warm with a glass of horchata de chufa.