Mona de Pascua

The Easter bread is typical of the regions of Aragon, Valencia, Catalan and certain areas of Murcia. It symbolizes that Lent and abstinence are over.

Method

In a small bowl, combine the fruits, almonds, raisins, cherries with the rum and let it soak overnight.

Put the flour, sugar, yeast, eggs yolks, lemon extract, white wine, vanilla sugar and milk into a bowl.

Heat up the milk with the butter (just lukewarm). Add to the bowl and mix until fully combined.

Knead the ingredients together to a smooth dough for about 5 minutes.

Cover and leave in a warm place until the dough has doubled in size (2 hours).
Knead the dough again on a surface dusted with flour.

Make a thick circle (around 5 cm) and let it rise cover for 30 minutes.

Cover the top of the circle with the fruits (sifted) and brush with the eggwash.

Sprinkle with (Azúcar humedecida) (sugar made a little wet with orange blossom water it makes it lumpy, see in the picture).

Bake in a previously pre-heated oven at 180°C for 1 hour.

• Bread
• Easter
• Mona De Pascua
• Sanish