Easter monas

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Stand mixer

Mix, knead, whisk

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1. Easter Mona Dough

   • 520 g strong white bread flour
   • 200 g orange juice
   • 160 g butter
   • 100 g egg (2 units)
   • 100 g vanilla sugar or white sugar
   • 20 g fresh yeast
   • 10 g orange zest (from 2 oranges)
   • 6 g salt

   • In the bowl of a stand mixer, combine the flour, orange juice, eggs, sugar, fresh yeast, orange zest and salt.
   • Next, knead on low speed for 5 minutes, until all the ingredients are well incorporated.
   • Now, increase to medium-high speed and knead for 10 minutes, until the dough becomes elastic.
   • Then, add the butter in cubes and knead for another 10 minutes, until fully incorporated into the dough and it becomes glossy and pulls away from the sides of the bowl.
   • After that, cover with cling film, pierce it, and place the dough in the fridge overnight.

2. Assembly

   • 10 canned peach halves
   • Neutral glaze

   • After the resting time, remove the dough from the fridge, place it on your work surface and knock it back.
   • Then, divide the dough into 20 equal portions, around 55 grams each.
   • Roll each portion into a cylinder, about 30 cm long and 1.5 cm thick.
   • Next, drain and dry the canned peach halves, and place them on a baking tray lined with parchment paper, spacing them at least 10 cm apart.
   • Twist the portions in pairs and arrange them around each peach half, tucking the ends underneath.
   • Now, let the dough prove until doubled in size, about 1 to 2 hours, depending on the temperature.
   • The ideal proving temperature for this dough is 27 °C. If you don’t have a proving chamber, you can replicate a similar environment by placing a pan of boiling water inside your switched-off oven. This will help achieve the right temperature and humidity for proper fermentation.
   • Once the dough has risen, gently brush with beaten egg and bake for 20 minutes at 180 °C.
   • Finally, let them cool to room temperature and brush both the dough and peach with a little neutral glaze.
   • Store in a cool, dry place. Best consumed on the same day of baking, as this type of dough tends to dry out, affecting its texture and flavour.

Discover the history of Easter Monas.

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