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...
70 K 3.1/5 (14 reviews)
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Last modified on: May 22th 2019
For 2 Mounas, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 3 hours 45 min.
Resting: 14 hours
Cooking: 50 min.
All in all: 18 hours 35 min.
When should you start or finish this recipe?
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.
Mouna
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
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
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
Go back to the slowest speed, then gradually trickle in the butter.

Stage 5
Mouna
Knead until the butter is completely mixed in.

Stage 6 - 3 min.
Mouna
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
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
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
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
Leave to rise in a warm place for 3 hours.

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

Glaze the top of the brioche using a brush.

Stage 12 - 2 min.
Mouna
Cut a cross into the top with scissors.

Stage 13 - 2 min.
Mouna
Then scatter pearl sugar granules over.

Stage 14 - 45 min.
Mouna
Bake for about 45 minutes.

Stage 15
Mouna
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 recipe100 RDI=40 %750 RDI=70 %200 RDI=30 %4,510 RDI=230 %18,870 RDI: 230 %
Per 100 g6 RDI=2 %50 RDI=5 %10 RDI=2 %290 RDI=20 %1,220 RDI: 20 %
Per piece50 RDI=20 %370 RDI=40 %100 RDI=20 %2,250 RDI=110 %9,430 RDI: 110 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Gluten, egg
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)
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