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...
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...
64 K 3.1/5 (14 reviews)
18 hours 35 min.
Easy
6 Mounas
13 IngredientsLast modified on: May 22th 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 measures:
Times for this recipe
Preparation: 3 hours 45 min.
Resting: 14 hours
Cooking: 50 min.
All in all: 18 hours 35 min.
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.
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.
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.
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.
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.
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 % |
How much will it cost?
- For 6 Mounas : 13.80 €
- 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)
Flour
Like these other recipes: Dipping bread with cheese, "Moelleux" cake batter, Chilli potato wedges, Coconut sweetcrust pastry, X-Files cookies, ... See them all 199
Butter
Like these other recipes: Caramelised apple pie, Spaghetti with mussels and basil, Viennese Shortbread, Flaky brownie brioche, Paris flan filling, ... See them all 461
Milk
Like these other recipes: Polenta, Crème brulée, Flognarde, Crème caramel, Chaud-froid of grapefruit, pineapple and lime custard , ... See them all 60
Egg
Like these other recipes: Invisible apple cake, Fruit crémeux, Chestnut cake, Cramique, Eggs with tomatoes and courgettes, ... See them all 233
Other recipes you may also like
Sesame rice
Sesame rice is a simple recipe: once cooked, the rice is dressed with a drizzle of sesame oil, then mixed with toasted sesame seeds. This delicious double sesame flavour makes it an ideal accompaniment for meat or fish.November 17th 202141 K 20 min.
How to cook hard-boiled eggs properly
A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.November 4th 20131.37 M 65 1 hour 30 min.
Sausage in brioche
In this recipe, sausage is cooked, the skin removed, and baked in a savoury brioche dough. Serve preferably with a good green salad and French dressing (vinaigrette).September 10th 2018414 K5 1 hour 50 min.
How to know when a cake is cooked
It's a frequently asked question and it's not so easy to answer it, especially for beginners: you can have a cake that's nice and golden brown outside, but which is not cooked enough in the middle.May 7th 2020287 K4.1 1 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
Note: We'll never share your e-mail address 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.