Monas de Pascua

Monas de Pascua

Laura Edwards

This is a traditional cake that a godfather gives to the godchild on Easter Sunday after church. However, it can be made and served at the most basic events to the most elaborate occasions. Having said that, I still think this recipe is most complete and yummy when it’s just a simple chocolate recipe.

One thing I love to do in Barcelona is to walk from one patisserie to another, just to see the creations of incredibly gifted pastry chefs. It’s as good as walking around different art galleries – at least you can put this art in your mouth and taste the genius!


Quantity Ingredient
500g plain flour, plus extra to dust
10g sea salt
15g fresh yeast
or 7g sachet fast-action dried yeast
100ml warm water
3 medium free-range eggs, beaten, plus 1 for glazing
80ml olive oil
175g caster sugar
1 orange, finely grated zest
1 lemon, finely grated zest
4 hard-boiled free-range eggs
melted dark chocolate, to decorate
sugar strands, to decorate


  1. Sift the flour and salt into a bowl. Mix the yeast with a little of the warm water and leave to stand for 10 minutes until frothy.
  2. Make a well in the centre of the flour and add the yeast mix and the rest of the water, together with the beaten eggs, oil, sugar and zests. Using your hands, bring it together into a really soft dough. Knead with the dough hook in a stand mixer or by hand, lifting and stretching the dough out of the bowl until it is smooth and elastic and no longer really sticky – this will take about 5–10 minutes in a machine or 10 minutes by hand.
  3. Place in a lightly greased bowl, cover and leave in a warm place until doubled in size – this could be anything from 2–4 hours.
  4. Tip onto a lightly floured surface, divide into four pieces and roll into balls. With your fingers, make a hole in the centre of each ball so they look like large doughnuts. Put a hard-boiled egg in the centre of the dough. Place on two lined baking trays, cover with a clean tea towel and leave to rise for 1 hour.
  5. Preheat the oven to 180°C. Brush the monas with the beaten egg for glazing and bake for 20–25 minutes until golden and risen.
  6. Remove from the oven and leave to cool on a wire rack. Drizzle with the melted chocolate, scatter with sugar strands and serve.
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