For the sourdough
70 gr water
10 g of fresh yeast
1 tablespoon sugar
130 gr bread flour
For the Mona dough
600gr. bread flour
4 eggs for the dough
2 or 3 for boiling
160 gr sugar
1 shot of anise liqueur
100 gr butter
Zest of 1 lemon and 1 orange
Juice of 1 orange
1 pinch of salt
125 ml milk
25 gr fresh yeast
For sourdough
This step will make you getting an spectacular result. Warm up the water and dissolve in it the yeast.
Mixed with the remaining ingredients and make a ball.
In a bowl of warm water to dip the dough ball. When you rise to the surface, about 10 minutes, we can continue the process of kneading the dough.
For the Mona dough
To start melt butter over low heat. Take the foam from the top out. Let it cool.
Warm up the milk a little. Add and dissolve the yeast.
250 grams of flour
250 grams of butter
250 grams of sugar
3 eggs
1 teaspoon rum or anise liqueur
1 pinch of salt
zest of one lemon
3 teaspoons powdered yeast
(Traditional recipe from Cantabria, north of Spain)
Mix the yeast with the flour and put aside.
In a deep bowl place the butter lightly melted (room temperature). Add the sugar, lemon zest, a pinch of salt, lightly beaten eggs, rum or anise and flour already mixed with yeast. Knead everything with your hands until well blended and, if necessary, you can use a wooden fork to mix everything.
200 gr. sugar
grated zest of one lemon
3 eggs
150 ml. olive oil
15 ml. anise liqueur
1 teaspoon bicarbonate
cinnamon
600 gr. flour
Grind the sugar and lemon zest in the blender. Add the eggs, sunflower oil, anise and mix.
Add the remaining ingredients (bicarbonate, cinnamon, flour) and knead it.
