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Name: Mouna
Prep time: 17 h 41 min
Cook time: 50 min
Total time: 18 h 31 min
Yield: 2 Mounas
Cuisine: french
Ingredients: 200 g butter; 500 g flour; 100 g egg; 125 g milk; 25 g orange flower water; 10 g fine (or table) salt; 12 g yeast; 150 g leaven; 100 g caster sugar; 1 orange; 1 lemon; 20 g beaten egg; 30 g Pearl sugar

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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...

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Last modified on: April 14^th 2019

For 2 Mounas, you will need:

1 200 g butter
2 500 g flour
3 100 g egg
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: 1,702 grams

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Measures:

How long does it take?

Fulfillment

Preparation	Resting	Cooking	Start to finish
15 hours 41 min.	2 hours	50 min.	18 hours 31 min.

Preservation:

Several days in a cloth bag.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1

5 min.

Melt 200 g butter in a small pan on low heat, or in the microwave.

Leave to cool to room temperature.

Stage 2

7 min.

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.

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.

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.

Finish by grating the zest of 1 orange and 1 lemon into the mixture and knead for a further 2 minutes to mix in.

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.

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.

After this, preheat the oven to 360°F (180°C).

Glaze the top of the brioche using a brush.

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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 2 Mounas : 4.67 €
Per Mouna : 2.34 €

Note : These prices are only approximate

Change currency:

Source

Loosely based on a recipe by Thomas Marie, award-winning French baker..

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This recipe use (among others)

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	Milk: You can get more informations, or check-out other recipes which use it, for example: Muffin dough, Blackcurrant, vanilla and lime verrine , Chocolate tart, Crackers, Chocolate eclairs, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Brownie, Chocolate sweetcrust pastry, Rum babas, Maroilles cheese quiche, Liège waffles, ... All

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