Fartons Valencianos (Valencia fartons with horchata)

100 ml. water
100 ml. sunflower oil (corn in original)
50 g. fresh yeast
600 g. bread flour
2 eggs
100 g. sugar
½ teaspoon salt

Put the flour into a bowl forming a volcano. We place inside the eggs, yeast dissolved in water, sugar and salt.

Mix the ingredients and then add the oil. Knead well and form a soft ball that let stand 20 to 30 minutes, covering it with a clean cloth.

After this rest period, divide the dough into portions (about thirty), and let stand about 10 minutes again.

Then, stretch out one by one the portions, forming thin sheets that roll up cigar shaped.

Once all portions converted into rolls, let stand in a warm place, covered with a cloth, for an hour or until doubled in volume.

We introduce in the oven for 10 to 15 minutes and go. Let cool. 

Once cold, the paint with a glaze that will make with 100 g. icing sugar and a few tablespoons of hot water. Finally and once as cold, sprinkle with icing sugar.