The Easter Mona is the most iconic sweet of Holy Week and Easter in the Valencian Community. Traditionally, godparents give this pastry to their godchildren on Easter Sunday. It is characterized by being a soft, brioche-style bun topped with an egg that can be hard-boiled or made of chocolate. Our version uses high-quality ingredients such as Olive Oil and Stevia + Erythritol 1:1 from Castelló , allowing you to enjoy this tradition with a more balanced nutritional profile and reduced refined sugar content.
Estimated time: 2 hours (including rising time).
Difficulty: ⭐⭐.
Servings: 4 people.
Number of people and some extra details:
This recipe is designed for 4 people (4 individual monas). The dough is rich in complex carbohydrates from the strong flour, providing lasting energy. The use of Bonsalt is essential for enhancing the citrus and dough flavors without adding sodium, thus caring for the cardiovascular health of the whole family. The hard-boiled eggs that top the mona are an excellent source of complete proteins and choline.
Ingredients
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500g strong flour.
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100ml Olive Oil.
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100g Stevia + Erythritol 1:1 from Castelló (or to taste).
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3 organic eggs (plus 4 hard-boiled eggs for decoration).
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25g fresh baker's yeast.
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Zest of one orange and one lemon.
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A pinch of Bonsalt .
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100ml warm milk (or plant-based drink).
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Colored aniseed sprinkles (optional for decoration).
Nutritional Analysis and Total Macros
Understanding what we eat is vital. Here is the breakdown of macronutrients per serving based on the technical sheet.
| Category | Nutrient / Component | Amount (per serving) | Benefit and Source |
| Macronutrients | Protein | 16.4g | Muscle tissue |
| Healthy Fats | 22.9g | Cardiovascular health | |
| Carbohydrates | 52.8g | Complex energy | |
| Key Minerals | Potassium | 185.0mg | Muscle function (Bonsalt) |
| Sodium (Bonsalt 0%) | 0.0mg | Blood pressure control | |
| Vitamins and Others | Dietary Fiber | 3.2g | Digestive health |
| Calories | 485 kcal | Total energy per serving |
Professional Step-by-Step Preparation
1. Activating the yeast and making the initial dough:
Dissolve the fresh yeast in the warm milk. In a large bowl, mix the flour with Stevia + Erythritol 1:1 from Castelló and the pinch of Bonsalt . Make a well in the center and add the beaten eggs, Olive Oil , the citrus zest, and the milk with yeast.
2. Kneading and first rise:
Knead well until you get a smooth, elastic dough that doesn't stick to your hands (about 10-15 minutes by hand). Shape it into a ball, place it in a greased bowl, cover it with a damp cloth, and let it double in size in a warm place (approximately 1 hour).
3. Shaping the monas:
Divide the dough into 4 equal parts. Shape each piece into a round form and make a small well in the center to place the hard-boiled egg (previously cooked and peeled). You can make strips with a little dough to "hold" the egg in a cross shape.
4. Second rise and baking:
Place the monas on a baking tray lined with parchment paper and let them rise again for about 30-45 minutes. Brush with a little beaten egg and decorate with the colored aniseed sprinkles. Bake at 180ºC for about 20-25 minutes or until golden brown.
5. Cooling and serving:
Let cool on a wire rack so the base doesn't get damp. The crumb will be soft and fragrant, ideal for dipping in chocolate or serving with a piece of fruit.
Making these monas is a lovely activity to share with children during the holidays. Enjoy this Valencian tradition in the most natural and healthy way with your loved ones!
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