La Toña (the "ñ" can be pronounced as "ny" or "ni") from Alicante (south of Valencia, Spain) is a typical Easter cake that has a peculiar appearance: well toasted on the outside but soft and fluffy on the inside. In fact, much of its grace is the contrast between the exterior and the interior.
To achieve a spongy heart, a fermentation process alternated with kneading must be followed. Although you can make a Toña of a certain size if they are made individually and it is easier to get it right the first time. Then, with the experience gained, you can try making a bigger one. The toña can be eaten as is or add an egg and some decoration to make an Easter cake and as such it is given away especially in Alicante and neighboring provinces to the kids.
INGREDIENTS :
- Half a kilo (1.1 lbs) of pastry flour
- 150 ml (3/4 cup) whole milk
- 100 grams (3.5 oz) of sugar (+100 grams/3.5 oz to sprinkle on the outside)
- 4 eggs
- 50 ml (1/4 cup) of extra virgin olive oil (also it works with simple olive oil)
- 20 grams (1 tbps) of fresh yeast (the one that should be kept in the refrigerator)
- A pinch of salt
- 1 lemon
In the microwave we heat the milk so that it is lukewarm. We dissolve the yeast in it and reserve it to grow (in a warm place, without light, for half an hour).
In a large bowl, mix the sifted flour with the sugar and the grated lemon peel. Beat the eggs and add them to the flour, stirring constantly. We also add the oil in the same way and the pinch of salt.
Let's then pour the milk to which we have added the yeast, mix with a spoon or with our hands and when it is homogeneous and somewhat sticky, cover it with a cloth and let it rest for 1 hour.
After the time has elapsed, sprinkle a flat surface with flour and knead vigorously until it is no longer sticky and is homogeneous.
Again we cover for a second fermentation, this time for 2 hours.
Then we divide the dough between 6 and 8 equal portions, according to your criteria. Preheat the oven to 60 degrees (140 F) and introduce them for 1 hour. With this step we will achieve an almost perfect fermentation necessary to ensure that it is very fluffy.
Next, we extract them and without letting them cool too much (you cover them, for example), we preheat the oven to 200 degrees (392 F). Sprinkle the toñas with plenty of granulated sugar and leave for 20 minutes. With that they will be well toasted on the outside but soft and fluffy on the inside.
Serve it at room temperature and enjoy !