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Toña from Alicante

Breakfast180 minutes1 unit people
1/52/53/54/55/5 (19 votes)
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By Irene Arcas

Alicante toña

Oh what good memories preparing this bun has brought me. Is a Toña Alicante, although to many of you it will remind Monas o pancakes that are prepared throughout the Valencian Community. In fact, there are places where they are also called bonfire or bonfire. So as you can see there are many similarities in this type of traditional buns from the Levante area and also from Murcia.

It is basically a piece of pastry which is made from flour, milk, butter and eggs. The most delicious thing about toña for me is your crumb, so fluffy and so delicious. And I also really like that it is a brioche bun, which is not sweet at all, so it is not cloying ... and you start eating and you can't stop!

Once baked, I recommend keep it in a zip bag or tupper because it dries out right away and it would start to get hard and lose its fluffiness.

Alicante toña

Toña from Alicante

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A delicious and fluffy bun typical of the Alicante area, with a spectacular texture and flavor.

Toña from Alicante
  • Irene Arcas
  • Kitchen: Spanish, International
  • Recipe type: breakfast
  • Rations: 1 unit
  • Cooking time:
  • Total time:

Ingredients

  • 2 eggs
  • 40 g of lard (we take it out 30 minutes before the fridge and stir it well with a spoon to give it an ointment texture)
  • 50g milk
  • 12,5 g of fresh pressed yeast (half portion)
  • 250 g of bread flour
  • 75 g of sugar
  • a pinch of salt
  • the skin of 1/2 orange
  • the skin of 1/2 lemon
  • a little sugar to sprinkle on top

Preparation

  1. We break an egg in a bowl and beat. We booked.

  2. We put the sugar and the orange and lemon peel in the glass. We spray by programming 30 seconds, speed 5-10. 

    We wait a few seconds before opening the lid and lower the remains of the sugar onto the blades.

  3. We put inside the glass together with the sugar half of the beaten egg that we had reserved (the half of the egg that we reserve will be used to paint our toña and it will be golden during baking).

    We also add the other egg, the milk, the yeast crumbled with the fingers, the flour and the pinch of salt.

    Without putting the cup we knead 4 minutes, spike speed. Then we program 2 minutes, spike speed and we are adding the lard in pieces through the opening.

  4. Let the dough rest inside the glass in a warm area until it doubles in volume (between 1 and 2 hours depending on the temperature).

  5. We sprinkle a little flour on the work table and remove the dough from the glass. We knead it a little and form a ball.

  6. We prepare a baking tray with a sheet of baking paper and place the ball on top of the paper.

    Let it rest again in a warm place free from drafts until the volume doubles. Again it will be like 1 or 2 hours.

  7. We preheat the oven to 200º.

  8. Bake 4 minutes and we take out the tray. We paint our toña with the beaten egg that we had reserved and sprinkle on top with a little sugar (which thanks to the egg will stick).

  9. We put back into the oven and we bake about 10 minutes or until golden brown.

    Remove from the oven and let cool on a rack.

Alicante toña

Source: Cookidoo adaptation


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