Mouna
Mouna is a delicious citrus-flavoured brioche from the Oran region of Algeria.
It origins are much disputed, but it was no doubt inspired by a brioche brought over by Spanish immigrants from the Valencia region: the "Mona de Pascua".
However, it is also amusing to remember that the citizens of Oran used to enjoy their Sunday picnics, with brioche as the dessert, near to Fort Lamoune, so...
It origins are much disputed, but it was no doubt inspired by a brioche brought over by Spanish immigrants from the Valencia region: the "Mona de Pascua".
However, it is also amusing to remember that the citizens of Oran used to enjoy their Sunday picnics, with brioche as the dessert, near to Fort Lamoune, so...
54K 3.1/5 based on 14 reviews
Last modified on: May 22th 2019
Keywords for this recipe:For 4 Mounas, you will need:
- 1
412.8 ml butter - 2
1 litre 560 ml flour - 3
200 mls egg - 4
250 mls milk - 5
50 mls orange flower water - 6
28 mls fine (or table) salt - 7
24 mls yeast - 8
300 mls leaven (optional) - 9
200 mls caster sugar - 10
2 oranges - 11
2 lemons - 12
40 mls beaten egg - 13
78.6 mls Pearl sugar
How long will it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 3 hours 41 min. | 14 hours | 50 min. | 18 hours 31 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Melt 412.8 ml butter in a small pan on low heat, or in the microwave.
Leave to cool to room temperature.
Leave to cool to room temperature.
Stage 2 - 7 min.
Put into a mixer bowl: 1 litre 560 ml flour, 200 mls egg, 250 mls milk (really cold), 50 mls orange flower water, 28 mls fine (or table) salt, 24 mls yeast, 300 mls leaven and 200 mls caster sugar.
Stage 3 - 15 min.
Knead together for 7 minutes on minimum speed, then 7 more minutes on the next speed up.
Note: For the best way to knead, see: A few tips for effective kneading at home.
Note: For the best way to knead, see: A few tips for effective kneading at home.
Stage 4 - 5 min.
Go back to the slowest speed, then gradually trickle in the butter.
Stage 5
Knead until the butter is completely mixed in.
Stage 6 - 3 min.
Stage 7 - 2 hours
Gather the dough into a ball and transfer to a large, clean bowl. Cover with a plastic sheet and leave to rest at room temperature for 2 hours.
Stage 8 - 12 hours
Divide the dough into lumps of about 800 g and shape into balls.
Sit these on a baking sheet, cover with a plastic sheet and leave to rest in the fridge overnight.
Sit these on a baking sheet, cover with a plastic sheet and leave to rest in the fridge overnight.
Stage 9 - 5 min.
Next day, reshape each ball and put into a tall non-stick tin or mould. Cover with a plastic sheet.
Stage 10 - 3 hours
Leave to rise in a warm place for 3 hours.
Stage 11 - 2 min.
Stage 12 - 2 min.
Cut a cross into the top with scissors.
Stage 13 - 2 min.
Then scatter pearl sugar granules over.
Stage 14 - 45 min.
Bake for about 45 minutes.
Stage 15
Turn out while hot and leave to cool on a wire rack.
Remarks
If you don't have leaven, use soured dough, if possible.
Keeping
Several days in a cloth bag.
Source
Loosely based on a recipe by Thomas Marie, award-winning French baker..
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 8,607 Kcal or 36,036 Kj | 166 gr | 1,204 gr | 389 gr |
| 430 % | 64 % | 114 % | 59 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 277 Kcal or 1,160 Kj | 5 gr | 39 gr | 13 gr |
| 14 % | 2 % | 4 % | 2 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,152 Kcal or 9,010 Kj | 42 gr | 301 gr | 97 gr |
| 108 % | 16 % | 28 % | 15 % |
How much will it cost?
- For 4 Mounas : 9.17 €
- Per Mouna : 2.29 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Flour: You can get more informations, or check-out other recipes which use it, for example: How to succeed in making sabayon (syllabub), Pistachio madeleines, Rolled chestnut and apple brioche, Toffee apple upside-down cake, Clafoutis batter, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Soft apple cookies, Doughnuts, Chocolate and matcha tea biscuits, Langoustine and leek tarts, Eggs "en cocotte" with spinach, ... All |
 | Milk: You can get more informations, or check-out other recipes which use it, for example: Dipping bread with cheese, Liège waffles, Invisible apple cake, Blackcurrant, vanilla and lime verrine , Nantes Tourton, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Plain cake, Soft fruits in sabayon, Rum babas, Pancake batter, Citrus crunch, ... All |
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