How to cook
Monjavinas (Monjavinas, Almoixavenas) are a traditional Valencian pastry, mainly made in the small beautiful town of Hativa. Over the years it became the norm to be prepared on absolutely all Thursdays of the year. If you visit this town you can find it in almost any bakery on that day. You can easily prepare it yourself at home. There are several variations of the recipe and here I will introduce you to my favorite.
Heat the milk, water, olive oil and a pinch of salt over medium heat. As soon as the liquid boils, pour the flour and stir intensively for a few minutes, by reducing the heat. When the dough begins to separate from the sides of the bowl, remove it and leave it to cool for 5 minutes.
Beat the eggs one by one into the batter and mix. Until one is absorbed, do not add the next. After a smooth and soft dough is obtained, mix it for at least 1 more minute.
Grease your hands generously and take about 1.8 oz (50 g) of the steamed dough, by forming a ball and flattening it. It doesn't have to be in perfect shape. Poke your thumb in the middle and twist to form a hole and make a pretzel shaped sort of thing. Arrange them in a tray lined with baking paper, spaced apart.
Bake in an oven heated to 360°F (180°C) (in two batches) for 30 minutes.
After putting the second tray in to bake, prepare the syrup. For it, put the water and honey on the stove and cook on medium to low heat for 6-7 minutes, or until the mixture thickens. Leave it to cool.
Dip the baked pretzels in the syrup for a few seconds. You can pour them with it, so that they can absorb it. Arrange them on the same baking paper and sprinkle them generously with sugar.