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Mouna

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

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...

86 K 3.1/5 (14 reviews)691675

Duration

18 hours 35 min.

Difficulty

Easy

Last modified on: May 22^th 2019

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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.

Preparation 3 hours 45 min.

Resting 14 hours

Cooking 50 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.

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.

Keeping: Several days in a cloth bag.

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

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	6 g RDI=10 %	48 g RDI=18 %	12 g RDI=17 %	290 kcal RDI=15 %	1,216 kJ RDI=15 %
Per piece	49 g RDI=77 %	373 g RDI=141 %	98 g RDI=135 %	2,253 kcal RDI=113 %	9,433 kJ RDI=113 %
Whole recipe	99 g RDI=153 %	746 g RDI=282 %	197 g RDI=271 %	4,506 kcal RDI=225 %	18,866 kJ RDI=225 %