Easter monas

Featured tools:

Stand mixer

Mix, knead, whisk

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.

You might be interested ...

Check out these other recipes.

Sweet Brioche

Makowiec

Sticky buns