Traditional Easter Mona, Easter recipe (that we bring you on video)

Desserts

The mona de Pascua is a traditional preparation in the Spanish Levante area and, together with torrijas, is one of the most popular Easter recipes. It is a sweet bread, with a fluffy and flavored crumb, which is topped with sugar and baked with a boiled egg on top. Today it is easy to find Easter monkeys in Levantine patisseries almost all year round, but in the past it was the sweet with which Lent and its abstinence were ended.

Each region of the Levant has its variety, like the Murcian Easter monkey that Liliana published a long time ago. Over time, they have evolved, changing the cooked eggs for chocolate eggs, adding decorations such as colored feathers, chicks, etc. as is the case in Catalonia. But the tradition continues to be the same, and that is that the godparents give their godchildren a monkey on Easter Monday.

Ingredients

For 2 units
  • Force flour (for the ferment) 100 g
  • Water (for the ferment) 60 ml
  • Fresh baker's yeast (for leavening) 12 g
  • Force flour 400 g
  • Fresh baker's yeast 12 g
  • Eggs 6
  • Sugar 200 g
  • Olive oil 80 g
  • Orange zest 1
  • Orange blossom water 15 ml
  • Pinch salt

How to make traditional Easter mona

Difficulty: Medium
  • Total time 1 hour
  • Elaboration 40 m
  • Cooking 20 m
  • Repose 6 h

The preparation of the Easter cake begins with the preferment, which we prepare the night before by dissolving the yeast in the water and adding the flour in the amounts indicated at the beginning of the ingredients list. Mix without kneading, cover with plastic wrap and put in the fridge. The next morning we take it out and let it warm up.

In a deep and wide container we mix the liquid ingredients: three eggs (we reserve the other three), the oil and the orange blossom water. Add the preferment, the orange zest, the crumbled yeast, 150 g of sugar (we reserve the remaining 50 g). and we stir. Then we add the flour, little by little, and continue stirring. Halfway through the process we add a pinch of salt.

When we have incorporated all the flour, knead on a worktop dusted with flour until obtaining an elastic dough.We can add a little more flour if the dough is too sticky, but it is best to knead a few minutes and wait for the texture to change. If we go over flour, the crumb will be hard.

Once the consistency is achieved, we make a ball and let it rest in a deep container lightly floured and covered with a cloth or plastic. Let it rise in a warm place until it doubles in volume. When this happens we divide the dough in two and roll. We make a hole in the center of each ball and place an egg (previously washed), cover again and let its volume double.

We beat the last egg we have and brush the monkeys. Mix the 50 g of sugar with a few drops of water and, for an extra touch of flavor, with orange blossom water. We distribute the sugar over the monas. We cook in the lower part of the oven, preheated to 180 ºC with heat up and down, for 25-30 minutes.

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