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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...

59 K 3.1/5 (14 reviews)

18 hours 35 min. difficulté

Easy

4.60 €

6 Mounas

13 Ingredients

Last modified on: May 22^th 2019

For 6 Mounas, you will need:

1 619.2 ml butter
2 2 litres 340 ml flour
3 300 mls Egg
4 375 mls Milk
5 75 mls orange flower water
6 42 mls fine (or table) salt
7 36 mls yeast
8 450 mls leaven (optional)
9 300 mls caster sugar
10 3 oranges
11 3 lemons
12 60 mls beaten egg
13 117.9 mls Pearl sugar

Change these quantities to make:

1 Mouna 2 Mounas 4 Mounas 6 Mounas

Change measures:

Metric

Metric weight Metric volumes

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.

Melt 619.2 ml 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: 2 litres 340 ml flour, 300 mls Egg, 375 mls Milk (really cold), 75 mls orange flower water, 42 mls fine (or table) salt, 36 mls yeast, 450 mls leaven and 300 mls 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 3 oranges and 3 lemons 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 (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	300 RDI=120 %	2,240 RDI=210 %	590 RDI=90 %	13,520 RDI=680 %	56,600 RDI: 680 %
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 %

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

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