Click here to read the Spanish version.
There is a long list of typical Easter sweets. During these days we sweeten ourselves by eating torrijas, monas, pestiños, leche frita and, of course, a good panquemao (or panquemado). The latter is very popular in the Levante area of Spain, especially in the Valencian Community, and is very easy to prepare. So we have put our hands on the dough to show you the recipe for classic panquemao. This sweet bun is a must on your Easter table – take note!
Panquemao (or panquemado) recipe
Ingredients:
- 300 g strong flour
- 12 g fresh yeast
- 70 ml milk (warm)
- 60 g sugar
- 50 ml olive oil (or sunflower oil)
- Lemon zest
- Grated orange zest
- A dash of sweet aniseed
- Cinnamon
- Pinch of salt
- 3 eggs
- Sugar for decoration
Preparation:
- Pour the warm milk and crumble the fresh yeast into it, mixing well to dissolve it. Leave to ferment for about 15 minutes.
- Meanwhile, mix the sugar and citrus zest in a large bowl with your hands.
- Add two eggs to the citrus bowl and beat together with the oil, aniseed and half of the flour.
- Then add the milk with the yeast and mix well while adding the rest of the flour with the salt and cinnamon.
- Form a dough until everything is well incorporated and then knead for 15 minutes, until it has a homogeneous, smooth and elastic texture.
- Form a ball and place it in a large bowl greased with oil. Cover and allow to double in size, i.e. two to three hours.
- Then deflate the dough on another lightly greased surface and knead it again a little.
- Form the dough into a ball again and place it on a baking tray lined with baking paper.
- Beat the remaining egg to paint the surface of the dough. Leave to rest again until it doubles in size.
- Meanwhile, preheat the oven to 200ºC. Brush again with beaten egg and sprinkle with sugar to taste.
- Bake for about 25-30 minutes, or until well toasted on the outside but not burnt. Leave to cool before serving.
