TRADITIONAL RECIPE FOR EASTER MONKEYS, PANCAKES OR TOÑAS

Traditional recipe to make an Easter cake, pancake, panquemao or toña at home

In today's recipe we will see how traditional Easter monkeys are made , also known as pancakes or toñas , and that they are Easter buns that when tasting them symbolize that Lent and its abstinence ended.

They are seemingly dark buns on the outside (hence their name "pancakes") and white crumb on the inside, tender, fluffy and sweet.

The monkeys or "panquemaos" are traditionally made with milk, flour, eggs and sugar like brioche, and require a good kneading until a velvety, smooth and smooth dough.

''IT IS VERY IMPORTANT TO COMPLY WITH FERMENTATION TIMES TO OBTAIN THE BEST MONKEYS''

They can be formed in different ways: round, braids, crocodiles with an egg cooked in the mouth, etc. and decorate in many ways: with meringue, with sugar, with a cooked egg, with a chocolate egg, with colored noodles, etc.

The origin of Easter monkeys

Although its origin is somewhat uncertain, it seems that the name "mona" comes from "mouna", an Arabic term that refers to a sweet present that Muslims offered to their lords as a tribute.

They are typical in the town of Alberic (Valencia) and its surroundings, although depending on the area in which they are made, they are very different from each other.

Depending on the region, they are called in different ways. For example, in Xàtiva and surroundings (Valencia) they are decorated with meringue as a topping and they are usually called “monas” or “mones”, in Crevillent (Alicante) they usually make the dough with cooked potato and call them “toñas” or “tonyes” , in Alberic they are often called “pancakes”, and in Baix Vinalopó they are also called “fogazas” or “fogasses”.

''IN SOME LOCATIONS THE PANCAKE MERINGUE IS CALLED "MONTERA" ''

Homemade Easter Monkeys Recipe

Traditional Monkey Ingredients

• 700 gr strength flour.
• 40 gr of fresh yeast.
• 200 ml of milk
• 3 eggs.
• 200 gr of sugar
• 50 gr of oil
• 1 pinch of salt.

For the decoration of the monkey

• 3 whites (meringue).
• 1 tablespoon sugar
• Cooked eggs / colored noodles.

Preparation of Easter monkeys

1. Make the poolish by mixing in a bowl a little flour, water and fresh yeast and let it cover with film for a few minutes until it begins to bubble.
2. Undo in a bowl the fresh yeast with the milk until obtaining a homogeneous liquid.
3. Beat the eggs with the rods and add the sugar in the form of rain «without stopping to beat».
4. Mix the flour, the poolish, the beaten eggs with the sugar, the oil and the milk with the yeast in a bowl .
5. Add a pinch of salt and knead until you get a smooth and smooth dough.

1. Let stand wrapped with a cloth until doubled in volume.
2. Portion and form to taste (round, braids, crocodiles, etc.).
3. Rest covered with the cloth until they ferment again.
4. Preheat oven to 180 ° C .
5. Garnish with meringue or glass sugar, colored noodles, boiled egg, etc.
6. Bake at 180 ° C for about 25 minutes.

7. 5 keys to making the best monkeys

   1. During kneading, knead the monkey constantly until the dough is velvety, smooth and smooth.
   2. Everyone has to be at room temperature , without temperature contrasts.
   1. The salt will be incorporated once the dough is semi-kneaded and never together with the yeast .
   2. Garment of the dough : To prevent drying and forming an outer crust. Also to provide heat and thus help fermentation.
   3. Fermented: Let ferment completely until the dough doubles its volume . The fermentation process is essential to obtain good monkeys.

   The 6 critical points of a good Easter monkey

   1. A kneading too short .
   2. Fermentation site with drafts (avoid them).
   3. Let stand in a dry and warm place (30ºC approx.)
   4. Avoid incomplete fermentation due to lack of time.
   5. Overtemperature .
   6. If the monkeys are getting too dark, cover them with aluminum foil during baking .

   And now comes the best: enjoy your traditional Easter mona made at home.

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