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...
81 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: Oatmeal and chocolate shortbread, Cornmeal baps for Anne, Poppy seed and lemon cake, Cookies of the Camisards, Galette Charentaise, ... See them all 209
Butter
Like these other recipes: Hamburger buns, Chestnut and hazelnut biscuits, Chocolate muffins, Warm haricot bean salad, Pretzels, ... See them all 484
Milk
Like these other recipes: Mascarpone fondant with two lemons, Chocolate cream, Chorizo cake with olives and tomato confit, Crème caramel, Polenta, ... See them all 63
Egg
Like these other recipes: Pistachio cream, Remoulade celery with tarragon and mimosa eggs, Arizona cupcakes, Escalope cordon bleu, Potato tortilla (Spanish omelette), ... See them all 246
Other recipes you may also like
How to prepare a bain-marie
A bain-marie is the best way to cook or heat a preparation gently without risk of burning. July 5th 2013529 K5 7 min.
How to dust
"Dusting" in cooking is sprinkling a very fine layer of something in powder form. Icing sugar or cocoa powder on cakes for example. As this is not very easy to do evenly, here is a way to do it. October 13th 2010161 K5 2 min.
Preserved lemons
For this recipe, the lemons are sliced first (this makes them easier to use later), then salted to drain off the juice before being bottled in herb-flavoured olive oil. These preserved lemons can be used in all sorts of dishes, especially with fish and poultry. December 2nd 2012141 K 15 12 hours 40 min.
Macédoine of vegetables
A macédoine is simply vegetables diced small (carrots and turnips) or cut small (green beans) with peas. The different vegetables are cooked separately "à l'anglaise", then thoroughly drained. They are only combined at... September 3rd 2014184 K4 1 hour 25 min.
Mini Mont-Blanc choux puffs
These mini choux puffs are topped with a layer of craquelin and filled with Mont-Blanc cream: a mixture of whipped cream and sweetened chestnut purée. March 17th 201976 K 1 hour 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-04)
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.