Overview
- Bakeries across Buenos Aires released limited rosca de Pascua runs with set dates, including Gontran Cherrier’s brioche with chocolate and custard sold Mar 30–Apr 5, Las Medialunas del Abuelo’s artisanal rosca priced at $10,000 through Apr 5, Negro’s co-creation with Atelier Fuerza from Apr 2–5, and Sole di Parma’s two orange-scented versions Apr 2–5.
- Diario Uno published a step-by-step home guide for a large rosca using 1 kg of flour, with mixing, proofing, and a 25–30 minute bake outlined for first-time bakers.
- Clarín’s weekly menu advised meat-free vigil days with fish and vegetables during Holy Week and set the rosca de Pascua as the featured dessert.
- TN recommended sweet buñuelos as a fast alternative for busy households, describing a six-ingredient recipe that fries up in about 20 minutes.
- Última Hora reported that Spain’s Mercadona tailored Easter shelves by region, offering torrijas nationwide, monas in Valencia and Catalonia, pestiños in Andalucía, leche frita in several regions, and Balearic robiols and crespells alongside seasonal chocolate figures.