Mona de Pascua

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a small bowl, dissolve the fresh yeast in the lukewarm milk and add a pinch of the granulated sugar. Let it sit for 10 minutes until foamy.

   Ca. 10 min.

   Kokkens note: Ensure the milk is lukewarm, not hot, to activate the yeast effectively.

2. 2

   In a large mixing bowl, combine the all-purpose flour, remaining granulated sugar, salt, lemon zest, and orange zest.

   Ca. 2 min.

3. 3

   Add the two large eggs and the yeast mixture to the flour mixture. Mix with a spoon or in a stand mixer with a dough hook until a shaggy dough forms.

   Ca. 5 min.

4. 4

   Add the softened butter, piece by piece, incorporating each addition before adding the next. Knead the dough for 10-15 minutes until it is smooth, elastic, and no longer sticky.

   Ca. 15 min.

   Kokkens note: If kneading by hand, flour your surface lightly if necessary, but try to avoid adding too much extra flour.

5. 5

   Form the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.

   Ca. 2 t.

   Kokkens note: A slightly warm oven (turned off) or a sunny spot can help the dough rise faster.

6. 6

   Gently punch down the risen dough to release the air. Divide the dough into two equal portions. Shape each portion into a round or oval loaf.

   Ca. 5 min.

7. 7

   Place the shaped loaves on a baking sheet lined with parchment paper. Gently press one hard-boiled egg into the center of each loaf, or arrange them decoratively.

   Ca. 3 min.

8. 8

   Cover the loaves loosely with plastic wrap or a kitchen towel and let them rise again for another 45-60 minutes, or until visibly puffy.

   Ca. 1 t.

9. 9

   Preheat your oven to 180°C (350°F).

   Ca. 15 min.

10. 10

    Whisk the remaining large egg for the egg wash. Gently brush the tops of the risen loaves with the egg wash.

    Ca. 2 min.

    Kokkens note: Be careful not to deflate the dough when brushing with the egg wash.

11. 11

    Sprinkle with colorful sprinkles and/or pearl sugar, if using.

    Ca. 1 min.

12. 12

    Bake for 25-35 minutes, or until golden brown and cooked through. If the tops are browning too quickly, you can loosely tent them with aluminum foil.

    Ca. 30 min.

    Kokkens note: A wooden skewer inserted into the center of the bread should come out clean when it's fully baked.

13. 13

    Remove from the oven and let cool completely on a wire rack before serving.

    Ca. 30 min.