馃 Easter Mona: Tradition and Flavor in Every Bite

Prepare an authentic homemade Easter Mona using a Polish-style pre-ferment dough that gives it a uniquely soft and fluffy texture. This traditional recipe is perfect for celebrating with family and friends, filled with flavor and the warmth of homemade care. Ideal for those who enjoy baking and creating special moments to share.

Ingredients & Preparation

Polish (Pre-Ferment):

  • 100 g strong flour (bread flour)

  • 100 ml lukewarm milk

  • 1 g dry yeast (or 3 g fresh yeast)

Preparation:
In a bowl, mix all ingredients until combined. Cover and let ferment for 2–3 hours at room temperature, or overnight in the fridge. The mixture should be bubbly and fragrant.


Final Dough:

  • All of the Polish

  • 300 g strong flour (bread flour)

  • 2 eggs + 1 yolk

  • 90 g sugar

  • 80 g soft butter

  • 1 pinch of salt

  • Zest of 1 lemon or orange

  • 1 teaspoon vanilla extract or orange blossom water

  • (Optional) 1 tablespoon honey or inverted sugar


Step-by-Step Instructions:

Step 1 – Mixing and Kneading:

  1. Combine the Polish with eggs, sugar, zest, and vanilla.

  2. Gradually add the flour while mixing.

  3. Add salt, then butter in small pieces.

  4. Knead until the dough is smooth, elastic, and shiny. If the dough is too soft, use short kneading with resting periods.


Step 2 – Resting (Gluten Relaxation):
5. Cover and let the dough rest for 20–30 minutes to relax the gluten, or let it rise until doubled in size. Handle carefully to keep air in the dough.


Step 3 – Shaping:
6. Divide and shape the dough into balls, nests, braids, or rings.
7. For the classic version, place a boiled egg in the center.


Step 4 – Final Proofing:
8. Let the shaped pieces rise, covered, until doubled in size (approx. 2–3 hours, depending on room temperature).


Step 5 – Decorating and Baking:
9. Brush with beaten egg.
10. Sprinkle moistened sugar or anise seeds if desired.
11. Bake at 170–175°C (340–350°F) for 20–25 minutes or until golden brown.


Extra Tips:

  • You can infuse the milk with orange or lemon peel for extra aroma.

  • For a softer crumb, add a bit of cream or an extra yolk.

  • Resting before shaping makes the dough easier to handle without needing a first full rise.


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