The Mona de Pascua is one of the most loved Easter traditions on the Costa Blanca.
This sweet treat marks the end of Lent and the return to celebration after weeks of abstinence. For many families, Easter simply would not feel complete without it.
And of course, there is the famous phrase that generations of children often shout before cracking the egg on top: “Ací em pica, ací em cou… i ací t’esclafe l’ou!” (Here it itches me, here it hurts… and here I smash the egg!)
Mona de Pascua: A Lent tradition
The origins of the Mona de Pascua are closely tied to religious customs. During Lent, eggs were traditionally avoided, so families stored and boiled them to preserve them. Then, once Easter arrived, those same eggs were added to festive sweets.
Traditionally, godparents would gift monas to children. While the tradition is especially popular on the Costa Blanca, it also extends to neighbouring Murcia and other Mediterranean regions.
Shared Mediterranean heritage
Across the Mediterranean, similar Easter treats appear in different forms. For example, in Catalonia, monas have evolved into elaborate chocolate creations. Meanwhile, the more traditional version on the Costa Blanca remains closer to its roots.
You can find comparable sweets in other countries:
- Cuddura and scarcella in Italy, decorated with whole eggs
- Fougasse de Pâques in southern France
- Munna in northwest Algeria, flavoured with orange blossom and citrus
Interestingly, the word munna means “gift” in classical Arabic, reinforcing the tradition of sharing these treats during celebrations.
Mona de Pascua: Recipe
If you would like to try it yourself, here’s a classic recipe from Alicante.
Ingredients (serves 8 | approx. 75 minutes)
Starter
- 100g strong flour
- 60ml water
- 12g baker’s yeast
Dough
- Prepared starter
- 400g strong flour
- 12g baker’s yeast
- 3 eggs
- 150g sugar
- 80g olive oil
- 10g salt
- 1 teaspoon honey
- 1 teaspoon orange zest
- 15ml orange blossom water
Decoration
- 2 eggs
- 1 egg white
- 1 teaspoon sugar
- A few drops of orange blossom water
- Food colouring
- A few drops of vinegar
Method
First, prepare the starter the night before by dissolving the yeast in water and mixing it with flour. Cover and leave it in the fridge overnight.
The next day, let it reach room temperature. Mix it with flour, yeast and eggs, then gradually add sugar and olive oil.
After that, add salt, orange blossom water, honey and zest. Knead until smooth and elastic.
Place the dough in a greased bowl, cover it and leave it to rise until it doubles in size.
Meanwhile, boil the eggs for 10 minutes. Once cooled, colour them and set aside.
When the dough has risen, divide it and shape it into balls. Make a hole in the centre of each and place a coloured egg inside.
Add strips of dough in a cross over the egg, brush with egg white and leave to rise again. Finally, bake at 180°C for 25 minutes until golden.
Family traditions
In Alicante, eating the Mona de Pascua is about much more than the food itself. Instead, it becomes a social ritual. Families head outdoors to parks, countryside spots or beaches to share their monas, often with chocolate.
One of the most fun traditions involves cracking the egg on someone’s forehead, usually catching them completely off guard.
Although oval shapes are the most traditional, round and creative designs have become increasingly popular in recent years. In fact, many bakeries now hold competitions to reward the most original creations.
