Mouna


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...
35K 14 3.1
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Last modified on: May 22th 2019

Keywords for this recipe:MounaBriocheAlgeriaAlgerianMediterraneanOrangeCitrusMelted butter
For 2 Mounas, you will need:

Change these quantities to make: 1 Mouna 2 Mounas 4 Mounas 6 Mounas
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
3 hours 41 min.14 hours50 min.18 hours 31 min.
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Step by step recipe


Stage 1 - 5 min.
Mouna : Photo of step #1
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.
Mouna : Photo of step #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.

Stage 3 - 15 min.
Mouna : Photo of step #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.

Stage 4 - 5 min.
Mouna : Photo of step #4
Go back to the slowest speed, then gradually trickle in the butter.

Stage 5
Mouna : Photo of step #5
Knead until the butter is completely mixed in.

Stage 6 - 3 min.
Mouna : Photo of step #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.

Stage 7 - 2 hours
Mouna : Photo of step #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.

Stage 8 - 12 hours
Mouna : Photo of step #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.

Stage 9 - 5 min.
Mouna : Photo of step #9
Next day, reshape each ball and put into a tall non-stick tin or mould. Cover with a plastic sheet.

Stage 10 - 3 hours
Mouna : Photo of step #10
Leave to rise in a warm place for 3 hours.

Stage 11 - 2 min.
Mouna : Photo of step #11
After this, preheat the oven to 360°F (180°C).

Glaze the top of the brioche using a brush.

Stage 12 - 2 min.
Mouna : Photo of step #12
Cut a cross into the top with scissors.

Stage 13 - 2 min.
Mouna : Photo of step #13
Then scatter pearl sugar granules over.

Stage 14 - 45 min.
Mouna : Photo of step #14
Bake for about 45 minutes.

Stage 15
Mouna : Photo of step #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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
4,304 Kcal or 18,020 Kj83 gr602 gr195 gr
215 %32 %57 %30 %
Per 100 g
Energetic valueProteins CarbohydratesFats
253 Kcal or 1,059 Kj5 gr35 gr11 gr
13 %2 %3 %2 %
Per piece
Energetic valueProteins CarbohydratesFats
2,152 Kcal or 9,010 Kj42 gr301 gr97 gr
108 %16 %28 %15 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 2 Mounas : 4.77 €
  • Per Mouna : 2.39 €

Change currency:

Note : These prices are only approximate.
Source
Loosely based on a recipe by Thomas Marie, award-winning French baker..
This recipe uses (among others)
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