The tona is a sweet bread typical of Levante, more specifically from Alicante and Murcia, traditional for Holy Week. There are many types, depending on where it is made.
In our recipe book you will also find the toña from Alicante and the potato toña. But today in particular we teach you how to prepare pumpkin toña, typical of the southern area of Alicante.
It is characterized by its flattened shape, the dark golden color of its bark and a fluffy, tender and aromatic crumb. It is usually sprinkled with icing sugar after it has gone through the oven, but we wanted to decorate it with sugar moistened in water, which gives it a brutal crunchy touch.
Of all the sweet breads and pastries we have to our credit, this pumpkin tona it is one of our favourites. The result is well worth the waiting times taken from it. Don’t be too lazy to get with her! Let’s go to trouble
We reserve 1/4 of the flour and introduce the other 3/4, sifted, into a wide and deep container. We make a hole in the center and add the sugar, beaten eggs and a pinch of salt. Stir to incorporate part of the flour and form a light porridge in the middle.
Then add the pumpkin puree, oil and crumbled fresh baker’s yeast. Stir with a spoon until you get a dough. homogeneous and sticky. Cover and let the dough rest for an hour.
Once the rest time has elapsed, add the rest of the flour and knead until the dough has become elastic, manageable and shiny. Cover again and let stand at room temperature for the time necessary for it to double in volume.
Divide the dough into quarters and, with the well oiled hands, we round each portion. Place them on a baking tray covered with parchment paper or a silicone mat and flatten slightly. Cover with a cloth and let ferment at room temperature for an hour.
Lightly brush with egg white and decorate with a little sugar moistened with water (optional). We put the tray in the oven, preheated to 180º C with heat above and below, for 14-15 minutes or until golden brown and well cooked inside.
Amazon Basics Silicone Baking Mat, 3-Piece Set
With what to accompany the pumpkin toña
We can accompany the pumpkin tona with a hot chocolate, at breakfast or as a snack, although it also fits with coffee, tea or a simple glass of milk. They can be frozen individually, well wrapped, if we are not going to consume them all in the following 48 hours. If they are left over and have dried out, they are great for making French toast, bread pudding, or any other recipe that calls for leftover bread or pastries.
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