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We have in today's recipe a Mona de Pascua, a bun that is made in the Easter season and that many people like. This Easter Mona is a very fluffy cake that you can make at home with your Thermomix. If you follow the steps to the letter, I can assure you that it will come out in a very tender and spectacular bun.
This bun is typical of Lent and is also Spanish, it comes mainly from the Murcian, Valencian, Catalan and Castello-La Mancha regions, where you can traditionally see them in any window of a bread or pastry shop.
Today's recipe does not start from a sourdough as in other kinds of pastries and I can assure you that its result is just as fluffy. Of course, you will need time for it to rise its dough, but with time and patience the good result will make it worthwhile.
Very fluffy Easter bun
A Mona de Pascua is a traditional Lenten dessert. In our recipe today we will teach you how to make a bun in an easy and spectacular way.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: dessert
- Calories: 350
- Rations: 8-10
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 100ml whole milk
- 25g fresh baker's yeast (or 7g dry baker's yeast)
- 125g sugar
- 4 eggs
- 500g of strength flour
- a tablespoon of vanilla extract
- 85g butter at room temperature
- 4 boiled eggs
- To add shine: an egg beaten with two tablespoons of milk
- extra sugar to decorate
Preparation
In our Thermomix glass we add the 100ml of milk and we are going to temper it. We program 30 seconds at 100º at spoon speed. Next we add the 25g of fresh baker's yeast and the 125g of sugar. We are going to mix it all during 30 seconds at speed 4.
Add the 500g of strength flour, stir a little with the spatula. We add the 4 eggs and we stir the mixture again with the same spatula, we give it a few turns so that the ingredients are better distributed. We are going to knead it by programming during 5 minutes at tenon speed.
We finish formalizing the dough by adding the 85g of butter at room temperature along with the tablespoon of vanilla extract. If you want, you can lift the dough a little up and with your hand and put it back. It is so that when you reprogram the machine you do not make a lot of effort when trying to start. We program others 5 minutes at spike speed.
We check that a well mixed dough has been left, it should have a soft and elastic appearance. Cover with the lid and leave the dough inside the same glass to rise. You will have to double its volume about 1 hour and a half or 2 hours, that will depend on the ambient temperature of the room where the dough is located.
We prepare a table with flour sprinkled on its surface. We place the dough and knead it a little with our hands, we will only remove a little air. We divide the dough into 4 parts and each part into two portions. Each portion we will knead it with our hands and we will give it the shape of a cane. We take two sticks and we braid them together, then we will give it a round shape and join its ends. We place the four buns that we have formed on a baking tray with parchment paper. We will let it ferment for about an hour. If you think it is necessary to leave it longer, do not wait not to leave it. These buns need to ferment at least twice their size and that's the right way for the bun to turn out to be very fluffy.
We heat the oven to 180 °. We beat an egg with two teaspoons of milk and we will pour it over the buns. We will do this so that there is a special shine when it is baked. We put sugar in a small container and add two teaspoons of water to it, stir well to make it look lumpy. We cover the buns with this sugar and put them in the oven for about 15 to 20 minutes. Do not worry if the final result is a little more browned than necessary, if you do not leave the necessary baking time, surely its dough will not be done very well inside. enjoy your meal.
Hi! I have a question .. can I use baking powder instead of baking yeast? Thanks a lot! Greetings
Hi how are things. The white baking powder used in traditional baking cannot be used. There is one on the market that is dry, in sachets, and is a bit granulated, it is called dry baker's yeast. The difference is that this one has much more strength than the other, so that it can rise these types of dough much better. They would have to take 7g. Any questions, here we are.
Good!
If I wanted to leave the dough ready from one day to the next, after rising, do you recommend putting it in the fridge?
Thank you!!
From the first lift. When you prepare the dough, keep it in the fridge without proofing until when you have to work it, for example, you put it in the refrigerator at night and the next day you take it out. Surely it has risen a bit, but leave it in a warm place and then let the dough heat up and begin to rise by itself. It will take much longer than normal (more than two hours) so be patient. Then when it has risen, make the monas as indicated in the recipe and let it rise again. It is important that it rises well because otherwise, they do not come out spongy. Patience is the key, good luck!