Panquemado or Valencian Panquemao (traditional Easter recipe)

One of the traditional Easter sweets is he valencian pancakealso know as panquemado, panou, toña or tonya, cóc, fogassa or fogaseta, pa socarrat, new bread… among other names, depending on the region or area where it is consumed.

Basically the mass of the panquemao and the one of the Easter monkey is the same and they share ingredients, the only difference is that the mona can be shaped like an animal, and has a boiled or chocolate egg as decoration, while the panquemado is shaped like bread and only has whipped egg white in some towns like Alberic.

Although it is consumed throughout the year, it is in Easter when this panquemao is more popular, along with others such as, of course, the French toast, fritters, pestiños, and other typical sweets of these dates with which to enjoy cooking and of course, tasting them. Also on October 8, the traditional Pancake Party in Alberic, where the Bakers Guild gives its neighbors a glass of chocolate with a Panquemado.

The panquemao or panquemado It is a tender, fluffy and very aromatic brioche bun. Simple in its preparation, we just have to be careful when resting, because it is important to let the dough rise in a warm place, out of drafts. As a recommendation, an ideal place is inside the oven with it turned off.

Its flavor is delicious and its texture surprising. Have you ever tried it? With this recipe you have guaranteed success.

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How to accompany the Panquemao or Toña

The ideal to accompany this traditional Easter panquemao is a glass of hot chocolate or milk.

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Origin of Panquemao or Panquemado

Although Alberic either Alberique It is considered the cradle of panquemao (also known as panquemado, panou, tonya, cóc, fogassa or fogaseta, coca bova in the Marina Alta or pa socarratamong other names, depending on the region or area), this fluffy, round-shaped brioche is very popular throughout the Valencian Community.

There are several legends about the origin of the panquemao, such as the legend that in ancient times, the Moorish king of Valencia had a daughter who was sick and weak due to her lack of appetite. To improve her health, he sent her to a farm near Alberic, where she would be cared for by an old woman from the village known as “Mona”, who prepared an exquisite sweet bread with flour, eggs, sugar, oil and yeast, known in the zone like sultana pit. The king’s daughter tasted this sweet bread and she liked it so much that she recovered her appetite and her health.

Over time, sweet bread took different forms, giving way to the «Easter monkey» that we all know.

More traditional Easter recipes

The easter sweets They are innumerable and it depends on the region in which we are in Spain. But there are some that are tremendously popular and we cannot stop trying, such as the Easter monkeythe French toastthe pestiñosor the Lenten fritters.

But there are also some that we recommend if you have never tried them, such as the Mantecado de Avilés or Asturian Easter Bun.

Easter sweets

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Mona de Pascua (traditional recipe)

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Traditional Easter Torrijas (the BEST recipe)

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Homemade Lenten fritters (typical Easter recipe)

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How to make homemade pestiños with honey or sugar

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Mantecado de Avilés or Bollo de Pascua de Asturias, a delicious Easter tradition

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