How to make
Prepare the sourdough from the products listed for it. Form a small ball of dough and drop it into a large bowl of slightly warmed water, which does not exceed the body temperature of 100°F (37°C). When the ball doubles in size and floats to the surface, the sourdough is ready.
Sift the flour into a bowl and make a well into which you can pour the lightly beaten eggs with sugar, crumble the remaining yeast and pour half of the butter and milk.
Grate the peel of the citrus with a special grater for the purpose so that no white parts of the peel are added.
Knead the dough, to which you also add the prepared sourdough and knead for at least 10 minutes on a floured surface, adding a little flour at a time and greasing your hands with the remaining melted butter until you run out.
Return the finished dough into the bowl, cover it with a towel and leave it to rise for 2 hours. Let the raisins soak in the alcohol.
Divide the Easter bread dough into two equal parts and shape them into balls. Place them in a baking pan at a distance from each other and wait for them to rise again and double in volume for about an hour.
Spread the ready Valencian Mona's with slightly beaten egg white (sometimes it is they are also beaten into a white fluffy mixture). Sprinkle with raisins and sugar moistened with a little of the alcohol.
Bake the Easter bread in a preheated oven at 360°F (180°C) for 25-30 minutes or until nicely browned.
After removing from the oven, cool them on a wire rack and serve at the Easter table.
