Easy<\/p>\n
Approximately 245<\/p>\n
Serves 6<\/p>\n
30 minutes<\/p>\n
20 minutes<\/p>\n
6 hours and 50 minutes<\/p>\n
This traditional recipe, passed down from our grandmothers, features mounas or Monas that were traditionally baked for Easter. The Oran-style Easter Mouna is a delightful, fragrant brioche that’s a staple in Pied-Noir cuisine. This Mediterranean specialty, bursting with citrus and anise flavors, is traditionally made to celebrate Easter. Its tender texture and golden crust make it a favorite for everyone.<\/p>\n
For 6 people<\/p>\n
– Flour: 1 kg
\n– Fresh yeast: 1 cube
\n– Salt: 1 pinch
\n– Eggs: 5
\n– Butter: 250 g
\n– Lemon zest
\n– Orange zest: 1 strip
\n– Orange juice
\n– Anise seeds: 1 tablespoon
\n– Sugar: 250 g
\n– Egg yolk: 1
\n– Pearl sugar<\/p>\n
1. Start by steeping the anise seeds in a bowl of boiling water and allow it to cool slightly.<\/p>\n
2. Prepare the starter by crumbling the fresh yeast with 250 grams of flour and a bit of the cooled anise water. Knead lightly and set aside until it doubles in size.<\/p>\n
3. In the meantime, combine the eggs, sugar, melted butter, lemon zest, orange zest, orange juice, a pinch of salt, and the remaining flour. Knead thoroughly for about 10 minutes until the dough is smooth and no longer sticks to your fingers. Let the dough rest for about 6 hours in a warm place.<\/p>\n
4. After this resting period, knead the dough again to expel any gas build-up. Divide the dough into 4 balls and brush each with beaten egg yolk mixed with a little water. Make a cross incision with scissors on each and sprinkle with crushed or pearl sugar.<\/p>\n
Place them on a baking tray lined with parchment paper and bake at 180\u00b0C (350\u00b0F) for about 20 minutes. Keep an eye on them; if necessary, cover with aluminum foil and check doneness with a knife tip.<\/p>\n\n\n