Mouna

For 2 Mounas, you will need:

• 1 200 g butter
• 2 500 g flour
• 3 100 g egg  ( How to... )
• 4 125 g Milk
• 5 25 g orange flower water
• 6 10 g fine (or table) salt
• 7 12 g yeast
• 8 150 g leaven (optional)
• 9 100 g caster sugar
• 10 1 orange
• 11 1 lemon
• 12 20 g beaten egg
• 13 30 g Pearl sugar
• Total weight: 1,555 grams

Times:

Step by step recipe

• 1: Melt 200 g butter in a small pan on low heat, or in the microwave.
  Leave to cool to room temperature.
• 2: Put into a mixer bowl: 500 g flour, 100 g egg, 125 g Milk (really cold), 25 g orange flower water, 10 g fine (or table) salt, 12 g yeast, 150 g leaven and 100 g caster sugar.
• 3: 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.
• 4: Go back to the slowest speed, then gradually trickle in the butter.
• 5: Knead until the butter is completely mixed in.
• 6: Finish by grating the zest of 1 orange and 1 lemon into the mixture and knead for a further 2 minutes to mix in.
• 7: 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.
• 8: 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.
• 9: Next day, reshape each ball and put into a tall non-stick tin or mould. Cover with a plastic sheet.
• 10: Leave to rise in a warm place for 3 hours.
• 11: After this, preheat the oven to 360°F (180°C).
  Glaze the top of the brioche using a brush.
• 12: Cut a cross into the top with scissors.
• 13: Then scatter pearl sugar granules over.
• 14: Bake for about 45 minutes.
• 15: Turn out while hot and leave to cool on a wire rack.

Remarks