This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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...
85 K 3.1/5 (14 reviews)
18 hours 35 min.
Easy
4.60 €
2 Mounas
13 IngredientsLast modified on: May 22th 2019
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 for this recipe
Preparation: 3 hours 45 min.
Resting: 14 hours
Cooking: 50 min.
All in all: 18 hours 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
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.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 100 RDI=40 % | 750 RDI=70 % | 200 RDI=30 % | 4,510 RDI=230 % | 18,870 RDI: 230 % |
| Per 100 g | 6 RDI=2 % | 50 RDI=5 % | 10 RDI=2 % | 290 RDI=20 % | 1,220 RDI: 20 % |
| Per piece | 50 RDI=20 % | 370 RDI=40 % | 100 RDI=20 % | 2,250 RDI=110 % | 9,430 RDI: 110 % |
How much will it cost?
- For 2 Mounas : 4.60 €
- Per Mouna : 2.30 €
Change currency:
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
Like these other recipes: Spinach and Comté Loaf, Grapefruit cake, Fillet of beef in a rosemary crust, Tomato tatin, Croustipatates, ... See them all 212
Butter
Like these other recipes: Genoese croque-monsieur, Chicken breasts in a potato crust, Canadian apple crumble, Shortbread tart with sweet apricots and rosemary, Lobster Thermidor, ... See them all 495
Milk
Like these other recipes: Nantes Tourton, Bonnevaux apple tart, Invisible apple cake, "Psychedelic" sandwich bread, Crème brulée, ... See them all 66
Caster sugar
Like these other recipes: Apple custard tart, Butter cream, Tarte Normande, Gâteau Basque , Plum and almond panna cotta, ... See them all 375
Other recipes you may also like
How to prepare spinach
For most people (and me most of all), spinach brings back bad memories of canteens... But, well prepared, it's a fine and delicate vegetable which goes remarkably well with scrambled eggs, fish, and many another things. Here are two ways of preparing it. June 5th 20153.42 M3.5 1 hour 9 min.
Millefeuille
Millefeuille is one of the best pastries available, if it is well made, i.e.: 2 layers of light vanilla cream between 3 layers of fine crispy (possibly caramelized) puff pastry. October 13th 2010348 K4.6 1 hour 45 min.
Du Barry soup
Du Barry is a creamy cauliflower soup, including small whole pieces of cauliflower. October 17th 2018285 K4.5 1 hour 1 min.
Apple and pear tart
Apples and pears are combined in this sophisticated autumn tart. The pears are laid decoratively on top of stewed apple. October 27th 2014112 K 24.9 60 min.
Chinois
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing. September 10th 2018281 K 24.7 5 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-05)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.