📝 About This Recipe
A centerpiece of Spanish Easter celebrations, the Mona de Pascua is a beautiful, brioche-like sweet bread traditionally gifted by godparents to their godchildren. This golden, citrus-scented ring is adorned with hard-boiled eggs—representing rebirth—and vibrant sprinkles, offering a soft crumb that melts in your mouth. Whether enjoyed for breakfast or as a festive afternoon snack, it captures the essence of spring in every bite.
🥗 Ingredients
The Preferment (Starter)
- 100 grams Strong bread flour (sifted)
- 60 ml Whole milk (lukewarm, around 105°F)
- 10 grams Fresh yeast (or 3g of active dry yeast)
Main Dough
- 400 grams Strong bread flour (plus extra for dusting)
- 100 grams Granulated sugar
- 2 large Eggs (at room temperature)
- 80 grams Unsalted butter (softened and cubed)
- 1 tablespoon Orange blossom water (Agua de Azahar)
- 1 tablespoon Orange zest (finely grated)
- 1 teaspoon Lemon zest (finely grated)
- 1/2 teaspoon Salt (fine sea salt)
Decoration and Finish
- 4 pieces Hard-boiled eggs (shells can be dyed with food coloring)
- 1 large Egg (beaten, for egg wash)
- 2 tablespoons Pearl sugar (or dampened granulated sugar)
- 1/4 cup Slivered almonds (raw)
- 1 tablespoon Colorful sprinkles (nonpareils)
👨🍳 Instructions
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1
Prepare the preferment by dissolving the yeast in the lukewarm milk. Mix in the 100g of flour until a small ball forms. Cover and let it rest in a warm spot for 30-45 minutes until doubled in size.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the remaining 400g of flour, sugar, and citrus zests. Create a well in the center.
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3
Add the 2 eggs, orange blossom water, and the risen preferment into the well. Begin mixing with a dough hook on low speed.
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4
Gradually add the salt and continue kneading. Once the dough starts to come together, add the softened butter one cube at a time, ensuring each is incorporated before adding the next.
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5
Knead the dough for about 10-12 minutes on medium speed until it is smooth, elastic, and slightly tacky but not sticking to the sides of the bowl.
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6
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth and let it rise in a warm, draft-free area for 1.5 to 2 hours, or until it has doubled in volume.
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7
Punch down the dough gently to release excess air. Transfer to a lightly floured surface and shape it into a large ball.
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8
Poke a hole in the center with your fingers and stretch the dough outwards to form a large ring (crown) about 10-12 inches in diameter. Place it on a baking sheet lined with parchment paper.
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9
Gently press the 4 hard-boiled eggs into the dough at equal intervals. You can secure them by placing two thin strips of leftover dough in an 'X' shape over each egg if desired.
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10
Cover the ring loosely with plastic wrap and let it rise for another 45-60 minutes until puffy.
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11
Preheat your oven to 350°F (175°C). Gently brush the surface of the dough with the beaten egg wash, being careful not to deflate it.
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12
Sprinkle with slivered almonds, pearl sugar, and colorful sprinkles. For an authentic touch, dampen a little granulated sugar with a few drops of water to create clumps and scatter those on top.
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13
Bake for 25-30 minutes until the bread is a deep golden brown and sounds hollow when tapped on the bottom. If it browns too quickly, cover loosely with foil halfway through.
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14
Remove from the oven and let it cool completely on a wire rack before serving. Note that the eggs in the shell are decorative but can be eaten if they were properly hard-boiled beforehand.
💡 Chef's Tips
Use 'Strong Bread Flour' rather than all-purpose to ensure the dough has enough structure to support the weight of the eggs. If the dough is too sticky to handle, resist adding too much flour; instead, lightly oil your hands to finish the shaping. For vibrant eggs, dye the shells with food-grade coloring before placing them in the dough; they will withstand the oven heat perfectly. Ensure your butter is truly at room temperature (soft like pomade) so it integrates seamlessly into the gluten structure. To check for doneness without a thermometer, the internal temperature should reach 190°F (88°C).
🍽️ Serving Suggestions
Serve thick slices alongside a cup of thick Spanish hot chocolate for a decadent merienda. Pair with a glass of sweet Moscatel or Mistela dessert wine. Spread a little unsalted butter or orange marmalade on a toasted slice the next morning. Enjoy with a café con leche during Easter Sunday brunch. Decorate the center of the ring with chocolate figurines or feathers after baking for a modern festive look.