Mouna or mona bread. Looking for an Easter bread I found references to this special bread. It’s a brioche type of bread with orange or lemon added. Origin seems to be Oran in Algeria, but with roots in Spain.
As such not unlike the “Mrs Tashis puddings” from two weeks ago. Is Mouna the origin E. David could not find ?
Most of recipes on the net are in french (google “mouna recette”). These recipes vary a lot: oranges or lemons, overnight rise or poolish or relative short rise, large or small breads.
I tried my own variety.
- 150 g white bread four
- 150 g water
- 5 g fresh yeast
- the starter
- 350 g white bread flour
- 1 teaspoon salt
- 125 g sugar (used cane sugar)
- 15 g fresh yeast
- 1 orange
- 2 eggs
- 50 g milk (too much, depends on the orange juice)
- 75 g butter (most recipes go for 125)
1. Make the starter with the flour, water and the yeast.
Leave to rise for 3 hours.
2. Mix the flour, salt and sugar in a bowl.
Crumble the yeast in the flour. Grate about half of the orange peel in the flour mixture. Add the juice of a half orange into the flour.
Add the starter and both eggs to the flour and start mixing. Add enough milk to have a smooth dough.
I added a bit too much, but left it.
Add the diced butter to the dough (piece by piece) and incorporate very well.
As my dough was very soft I continued to knead it in the bowl.
Leave to rise for 2 hours. Slow riser with all the butter.
I spooned the dough into small bread tins. A firmer dough could be used to make buns. Tins should be about half filled.
Leave to rise till doubled in size (took about 90 minutes).
4. Bake for 20 minutes in a preheated oven at 200 C.
Turn out on a wire rack to cool.
My mouna bread.