Mouna is a brioche that comes from Algeria, from the cuisine of the pieds-noirs and Algerian traditions originating from Oran, which is traditionally made for Easter celebrations.
The starter. In a mixing bowl, put 125 g of flour (taken from your 500 g), crumble the yeast on top, then gradually add warm water while mixing until you obtain a slightly sticky dough. Cover the bowl and let the dough rise until it doubles in size.
Warm the milk and steep the anise seeds. Strain and set aside.
Pour the flour and the leaven into the bowl of the mixer, start kneading. Incorporate the eggs, then the sugar, salt, oil, warmed milk, orange blossom water, orange zest, and finally the butter. Knead for about 10 minutes until the dough pulls away from the sides of the bowl. Cover the bowl with a clean cloth and let the dough rise. The dough should double in volume. Place in the refrigerator overnight.
Pour the flour and the leavening into the mixing bowl, and begin kneading. Incorporate the eggs, then the sugar, salt, oil, warm milk, orange blossom water, the zest of the oranges, and finally the butter. Knead for about 10 minutes until the dough pulls away from the sides of the bowl. Cover the mixing bowl with a clean cloth and let the dough rise. The dough should double in volume. Place in the refrigerator overnight.
To finish, check the cooking by inserting a skewer or knife into the center; it should come out clean. Once the cakes are well cooled, place them in a freezer bag to prevent them from drying out too quickly. They freeze very well, but when defrosting, remove them from the bag.
0 servings
12
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