Miguel’s Mona De Pascua is a delicious, traditional Spanish Hot Cross Bun, perfect for the Easter season!
Using an electric beater, beat egg whites with half of the sugar until it holds soft peaks.
Without washing the beater in between, beat the remaining caster sugar with the egg yolks until pale and frothy.
Add 1/3 of the egg white mixture to the egg yolks, stirring to combine. Add to the remaining egg white, folding gently with a spatula to keep the air in the mixture.
In a separate bowl combine the flour, yeast, almond meal and lemon zest. Rub the mixture with your fingers to break up any lumps of almond meal.
Folding gently with a spatula, gradually combine the dry mixture to the egg mixture.
Drizzle with a splash of extra virgin olive oil and cover with a tea towel. Leave to rest in a warm place for approximately 2 hours. Note; the dough will be very sticky.
Preheat oven to 170C fan forced.
Drizzle a non-stick tray with a splash of olive oil. Using 2 spoons, shape 6 even-sized piles of dough on the tray, keeping a handful of dough (approximately 150g) in the bowl. Place a boiled egg in the centre of each pile of dough on the tray.
Add extra flour (approximately 50-60g) to reserved dough until it can be shaped by hand. Roll thin lengths of dough, draping it over each hard-boiled egg to form a cross.
Brush the monas with the sugar glaze, sprinkle with almonds and the extra sugar.
Bake for 15 - 20 minutes or until golden brown and cooked through. Serve warm.