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...
7,3192.9/5 for 8 ratings
Grade this recipe:

Last modified on: May 22th 2019

For 2 Mounas, you will need:

Change those ingredients for: 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.
Keeping: Several days in a cloth bag.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
4,490 Kcal or 18,799 Kj83 gr602 gr195 gr
224 %32 %57 %30 %
Per 100 g
Energetic valueProteins CarbohydratesFats
264 Kcal or 1,105 Kj5 gr35 gr11 gr
13 %2 %3 %2 %
Per piece
Energetic valueProteins CarbohydratesFats
2,245 Kcal or 9,399 Kj42 gr301 gr97 gr
112 %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?

Note : These prices are only approximate

Change currency:

Source

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

More recipes?

This recipe uses (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Biscuit de Savoie sponge cake, Chocolate and matcha tea biscuits, Liège waffles, Rabbit civet "à la normande", Pistachio "Financiers", ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Du Barry soup, Surprise bread, Lobster Thermidor, Pistachio cream, Kugelhof for Nanou, ... All
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Ciabatta, Prune Far, Crème brulée, Cornmeal baps for Anne, Blackcurrant, vanilla and lime verrine , ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Profiteroles, Arizona cupcakes, Almond macaroon cake, Lemon creams, Chocolate eclairs, ... All

Other recipes you may also like

[Chestnut cake]
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and pieces of glacé chestnuts are incorporated in the dough.
72,5755/5 for 1 ratings 53 min.
[Fruit crumble]
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
71,4354.0/5 for 20 ratings 1 hour 11 min.
[Exotic fruit tart]
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
66,8955/5 for 1 ratings 2 hours 23 min.
[Pear tart with almond cream]
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
73,7264.2/5 for 19 ratings 1 hour 14 min.
[Express apple tart]
Express apple tart
A fine apple tart, very quick to make.
67,943 24.6/5 for 14 ratings 54 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-12-15)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your email 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.

Back to top of page