Panquemao: sweet recipe for Holy Week in Valencia
Today we are going to discover another new and delicious traditional recipe for Easter. And, precisely, it is quite possible that you call attention especially by his name, especially if you have never heard of him. Its about panquemao, a delicious sweet typical of the province of Alicante, although today the panquemao is prepared throughout the Valencian Community.
The panquemao or pancake As we have said before it is a traditional sweet of the Holy Week of Alicante. It consists of a sweet, tender, fluffy bun, which is flavored with sweet anise. Its interior is white and on the outside it has a particular dark and toasted tone, shaped like a large round bread and that in other areas is known by other names such as toña, fogaza, tonya Or simply panou.
The dough with which this sweet bun is made is very similar to the mass of the Easter monkey or the traditional Roscón de Reyes.
In Easter the tradition is to taste it in the snack accompanied by a cup of hot chocolate.
Of course, although the tradition is to elaborate panquemao in Easter, the panquemao is currently preparing to taste it at any time of the year you want.
- 550 grams of wheat flour, sifted.
- 50 grams of fresh yeast
- 80 ml. milk.
- 140 grams of sugar.
- 80 ml. of soft-tasting virgin olive oil, or sunflower oil.
- 2 large eggs
- A splash of anise.
- A beaten egg to brush the dough.
- The grated skin of an orange.
- The grated skin of a lemon.
- A pinch of salt.
- Sugar to sprinkle and decorate the panquemao (three tablespoons).
- Put the milk in a saucepan to heat the fire, with low heat and just warm a little. Turn off the heat and let the milk warm to shred the yeast in the warm milk.
- In a bowl beat the 2 eggs well, add the sugar, the grated skin of the orange and lemon, the salt, the trickle of anise, the oil and beat everything well.
- Next we add the yeast and the milk that we had dissolved and we beat again.
- Add to this mixture the sifted flour, mix with the help of a spatula or wooden spoon 'until the flour is well integrated.
- Then we knead with hands. Once the dough is done, let it rest at room temperature in a warm zone so that the dough is light. It must double at least its volume, at least a rest of 2 hours or more.
- We knead a little bit to remove the gas from the dough. We make a ball with the dough and let it rest again for another 2 hours, we will be making a second leek to the dough.
- After the time we take the ball of dough and with the beaten egg we brush the dough. With a knife marking slightly make the dough the shape of a cross.
- We lined the oven tray with baking paper to cook the pancake. We put the oven to preheat with a temperature of 180ºC with heat up and down, for 10 minutes.
- We put the two tablespoons of sugar in a glass and just moisten it with a little water.
- With a spoon we distribute the moistened sugar all over the top of the dough. Once the oven is preheated, put the panquemao on the baking tray.
- We place the tray with the panquemao halfway up the oven and cook it for half an hour. If we notice while it is baking that it begins to brown a lot on the top we cover the panquemao with aluminum foil and continue cooking.
- When it is cooked, carefully remove the pancake from the oven and let cool.
Once cold and we can taste it and as the tradition says with a good cup of hot chocolate. By the way! If you want to enjoy other traditional desserts of Holy Week do not miss the following:
- Borrachuelos malagueños
- Chopsticks milk from Córdoba
- Canary Frangollo