The Mona de Pascua recipe is an Easter Week preparation in Spain but is especially typical of Valencia, Murcia, Alicante, and Aragon.
I read that there are two different versions with the same name: one is the leavened dough I prepared today, and the other is a sponge cake with flour and almond flour, filled with butter cream and jam, always coated with cream and covered with slices of almonds lightly toasted in a pan.
The definition Mona de Pascua originates from Arabic and translated means Easter gift, and indeed this not overly sweet cake similar to soft bread, is traditionally given by the godfather to the godchild on Easter Monday.
The recipe does not require special skills except for some time for leavening, starting from a pre-dough to create this soft crown with sprinkles and boiled egg.
The Mona de Pascua is similar to the Roscón de Reyes, a typical Epiphany cake that includes butter in the dough, while here we use seed oil, and it is flavored with lemon and citrus zest, and orange flower water.
To not generalize about the geographic origin, the Mona de Pascua in its leavened sweet version can be defined as belonging to Spanish cuisine but is mainly prepared in the country’s Eastern region.
I ALMOST FORGOT… with these quantities, you can make 3 MONA DE PASCUA as seen in the picture!
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I have opened a channel of recipes accessible to everyone and free on WhatsApp without notifications and without sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Unfortunately, I have never been to Spain, but I don’t despair, and however, some special dishes made my way can be found on the blog, and I leave you the recipes of:
- Difficulty: Medium
- Cost: Very cheap
- Rest time: 3 Hours 30 Minutes
- Preparation time: 25 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Spanish
- Seasonality: Easter
- Energy 317.92 (Kcal)
- Carbohydrates 50.65 (g) of which sugars 14.93 (g)
- Proteins 9.51 (g)
- Fat 9.85 (g) of which saturated 1.94 (g)of which unsaturated 7.29 (g)
- Fibers 1.63 (g)
- Sodium 156.92 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients MONA DE PASCUA RECIPE typical Eastern Spain
- 3/4 cup all-purpose flour
- 0.42 oz fresh yeast
- 60 ml water (indicative dose as it always depends on the flour absorption)
- 3 and 3/4 cup all-purpose flour
- 3 eggs (medium)
- 2/3 cup sugar
- 1 vial orange flower water
- 1 lemon zest
- 1/3 cup vegetable oil (I used corn oil)
- 1 pinch salt
- 3 hard-boiled eggs (they can also be inserted raw, but I preferred to cook them)
- 0.42 oz fresh yeast
- 1 egg
- 2 tbsps sugar sprinkles
Tools MONA DE PASCUA RECIPE typical Eastern Spain
- 2 Bowls
- Stand Mixers
- Brushes
- Glasses
- Parchment Paper
- Spoons
- Food Wraps
FOR PREPARING THE MONA DE PASCUA RECIPE typical Eastern Spain
In a bowl, I put the flour, crumble the fresh yeast, and add water, kneading and forming a dough which I cover with cling film and let rest until it doubles.
In Bologna, it has cooled down a lot; I had already turned the radiator in the kitchen almost to zero but turned it back up not to wait for hours and hours… Anyway, in about 30/40 minutes, the dough doubled in volume, so I moved on to making the main dough.
In the stand mixer, but as always, you can knead by hand, clearly taking more time, I put the flour, salt, sugar and mix well with a spoon.
Add the vegetable oil, the orange flower water, the eggs and mix just for one turn with the dough hook.
Now add the fresh yeast and the pre-dough that has doubled in volume.
Start kneading, also adding the zest of organic or untreated lemon, and continue for about 15 minutes, occasionally stopping the mixer and gathering all the mixture well with your hands.
Cover with cling film and let it double in volume, about 2 hours for me.
Turn the dough onto the work surface and divide it into 3 similar parts. I chose to make 3 small Mona de Pascua, but of course, we can make one large one, which will require different leavening and later cooking times.
I don’t work the dough much and make 3 balls
I insert a finger in the center and create a little ring by inserting the previously boiled egg in the center of each.
Cover with cling film without pressing or flattening the rings and leave to rest again for about 1 hour or slightly more.
After the time has elapsed, beat an egg and gently brush the entire cake, then sprinkle with the sugar sprinkles.
Now I bake at 350°F (175°C) for about 30/35 minutes or depending on the characteristics of your home oven.
These Spanish Mona de Pascua seem well made and soft to me…
I will pair them with a sweet cream like the English cream !
Bon appétit and Happy Easter!!!!!!!!!!!
Annalisa
This is the original name of the recipe, and frankly, it seemed pretty silly to change it because in some parts of Italy it has another meaning… I would say we are much more intelligent and capable!!!!!!!! Thank you very much for your understanding, bye! Annalisa
SOURCE here
