Mona de Pascua

8 servings

Approximately 75 minutes

Ingredients

For the leaven:

100g of bread flour
60 ml of water
12 g of baker’s yeast

For the dough:

The leaven we prepared earlier
400g of bread flour
12g of baker’s yeast
3 eggs
150g of sugar
80g of olive oil
10g of salt
1 teaspoon of honey
One teaspoon of orange zest
15 ml of orange blossom water

For decoration

2 eggs
1 egg white
One teaspoon of sugar
A few drops of orange blossom water
Food coloring
A few drops of vinegar

Preparation

The leaven is prepared the night before. To do this, dissolve the baker’s yeast in the water and gradually add it to the flour. Once the mixture is made, cover it with plastic wrap and store it in the refrigerator overnight.

The next day, take the leaven out of the refrigerator to let it come to room temperature.
In a bowl, mix the leaven, flour, baker’s yeast, and the three eggs.
During mixing, gradually add the sugar and oil.
Once everything is mixed, it’s time to incorporate the salt, orange blossom water, honey, and orange zest. Stir until a homogeneous mixture is created.
Knead the mixture until you get an elastic dough that doesn’t stick.
Take out the dough and knead it on the table until it’s smooth.
In another bowl, grease the sides and put the dough in. Cover it with a cloth, and set it aside in a warm place until its volume doubles.
Meanwhile, prepare a glass of water with a little vinegar, and food coloring. Add the eggs that have been previously boiled for 10 minutes.
Once this time has passed, the eggs will have taken on color, and we set them aside for later.
When the dough has doubled in size, it is removed, and divided into two parts. A small portion is reserved for later use.
Each portion is shaped into a ball, and a circular hollow is made in the center to place a dyed egg in each one.
We place the ‘monas’ on the baking tray with baking paper and preheat the oven to 180°C.
With the dough we reserved earlier, make thin strips and place them on top of each egg in the shape of a cross.
Brush the ‘monas’ with egg white, cover them, and set them aside in a place away from drafts until they double in volume.
Once fermented, brush the ‘monas’ again.
In a bowl, mix a little sugar with a few drops of orange blossom water, mix, and sprinkle over the ‘monas’.
Put the ‘monas’ in the preheated oven for 25 minutes.
After that time, the ‘Monas de Pascua’ are ready.

About this recipe

Every celebration comes with its own special cuisine, unique dishes prepared for the occasion that delight even the most demanding palates. After Holy Week, on Easter Sunday, tradition reigns supreme in Alicante. Families gather to enjoy this sweet treat, which takes pride of place in the displays of every bakery and pastry shop in the region. Whether at the beach, in the mountains, or in the countryside, it’s customary to head outdoors for a picnic, always accompanied by a bar of chocolate.

Orange blossom water, lemon, sugar, eggs, flour… these are some of the ingredients used to make this delicious treat, crowned with a hard-boiled egg in the center. Tradition dictates that the egg is playfully cracked on the forehead of a family member or friend when they least expect it.

While in Alicante these treats are typically elongated in shape, you can also find round ones. In recent years, creative shapes like lizards, with hard-boiled eggs placed in their mouths, have become popular.

There are Easter cake contests and bakeries strive to be the winners. In addition to their good taste, originality is also rewarded.

Mona de Pascua. Photo courtesy of Alicante Gastronomic Guide

Some interesting facts

One of the most widespread customs involves breaking the egg on a companion’s forehead. In the past, the “mona” was given as a gift by godparents to their godchildren on Easter Sunday, following mass. Traditionally, it has always been considered a heartfelt gift from adults to the youngest members of the family.

There are multiple traditions surrounding the Mona de Pascua. The most popular involves heading to the countryside to eat it. Children play with kites and jump rope to the tune of the traditional song “La Tarara.”

A few years ago, a historical spot in the city was restored for the purpose of enjoying this tradition. Today, many locals gather at Tossal Park, located at the foot of San Fernando Castle, to celebrate this beloved custom.