Our regional cuisine on a European scene Our regional cuisine on a European scene | Page 8

– 60 ml water
And for the dough for the mona we need:
410g flour
25g fresh yeast
3 eggs
140g sugar
80ml olive oil
grated orange peel
15 ml orange-flower water
Method:
1. For the preparation of the sourdough we have the flour, yeast and the water
which is hot. We dissolve the yeast into the hot water. You have to stir it well
so that there are no lumps.
2. Once we have this, we are going to put it together with the flour.
3. We have to mix it well as it must become a smooth dough.
4. We leave this to rest for a day.
5. Mix the yeast into the flour. You have to mix it really well, it must we combined
really well with all of the flour.
6. Once we have it, we beat the three eggs.
7. And we add them to the bowl with the flour.
8. The next thing is to get the sourdough that we had left to rest for a day and
add it to the flour.
9. We hardly stir it. Now we include all of the following ingredients which we had
prepared; sugar, oil, grated orange peel, orange-flower water.
10. The texture which you should have is a bit sticky.
11. We leave it to stand for an hour.
12. Now we put all of the dough onto our work table and we are going to cut it into
pieces, preferably with a knife. Then shape the monas. Take a beaten painted
egg (it can be a chocolate egg). And for the decoration we use sugar and
coloured sugar strands.
13. When we have done them, we pre-heat the oven at 175 degrees and we bake
them for about 20 minutes in the lowest part of the oven.
14. When we see them doubled in volume we prick them with a stick if it comes
out easily we have now made our monas.
by Inma Salesa Greus
DRIED PORK SAUSAGE (Easter sausage)
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