Panquemao or tona, easy recipe to make at home step by step

The ingredients of the panquemado, panquemao or toña are practically the same as those of the easter cake although, what changes in its appearance, basically, is the way of baking it to obtain that crust with a more golden color —which is what gives it name to the bun—with a fluffy white interior. Normally the pancake is taken as a snack, accompanied by a good cup of hot chocolate. Although as with the mona de pascua, we can also accompany it with salty ingredients, such as hard-boiled eggs or dry Easter sausage.

Panquemado ration (toña)Marina Corma

recipe information

    • Preparation time: 40 minutes
    • cooking time: 25 minutes
    • total time: 1 hour and 5 minutes (plus rising times)
    • rations:8
    • Category: cake shop
    • type of cuisine:valencian
    • Calories per serving (kcal):235

Ingredients for panquemado or toña for 8 people

    • 15 g fresh yeast
    • 50 g of lukewarm milk
    • 250 g of flour
    • 2 eggs M
    • 90 g white sugar (60 g for the dough and 30 g for sprinkling)
    • 40 g of butter at room temperature (ointment point)
    • 1 pinch of salt
    • The zest of half a lemon
    • 1 beaten egg for brushing
Pancake ingredientsMarina Corma

How to make the tona

To start, we mix 15 grams of fresh yeast with 50 grams of warm milk.

We mix the yeast and the milk of the panquemadoMarina Corma

We put the previous mixture together with 250 grams of flour, 2 M eggs, 60 grams of white sugar, 40 grams of softened butter, 1 pinch of salt and the zest of half a lemon in the mixer bowl. We knead for about 20 minutes, until we have an elastic and homogeneous mass. The dough will be a bit sticky, but don’t be tempted to add more flour, as it rests it will be great.

Put all the pancake ingredients in the bowlMarina Corma

Shape the dough into a ball and put it in a greased bowl. We cover it with transparent film or a cloth and let it double its volume.

Let the volume of the pancake dough doubleMarina Corma

Once the mass has doubled its volume, we degas it.

We degas the pancake doughMarina Corma

We make a ball so that the dough is very tense.

We make a stretched ball with the pancake doughMarina Corma

We let the ball of dough double its volume. Depending on how hot it is, this will take anywhere from 30 minutes to 1 hour. We will then preheat the oven to 220 ºC with heat up and down.

We let the rounded dough of the pancake double the volumeMarina Corma

Bake the pancake for 5 minutes and remove it from the oven.

We bake the pancakeMarina Corma

Lower the oven temperature to 180ºC. Brush the pancake with 1 beaten egg and sprinkle it with 30 grams of sugar.

Brush the pancake with eggMarina Corma

Bake for 20 minutes or until we see it well golden. Let cool completely before consuming.

Interior of the pancake (toña)Marina Corma

Easy preparation summary

    1. Mix the yeast and milk
    1. Add the previous mixture, the flour, the eggs, the sugar, the butter, the salt and the lemon zest. We knead 20 minutes
    1. Shape the dough into a ball and let it double in volume.
    1. We degas the dough
    1. We make a tense ball with the dough
    1. We let it double its volume and preheat the oven to 220 ºC with heat above and below
    1. Bake the pancake for 5 minutes and remove from the oven
    1. Lower the temperature to 180 ºC, brush with beaten egg and sprinkle with sugar
    1. We bake 20 minutes