Bread
Mouna
About
A soft, lightly sweet citrus brioche from Oran in western Algeria, historically an Easter bread of the region and still baked for family breakfasts and gatherings.
Equipment
- Large bowl
- Stand mixer (optional)
- Round tins
- Pastry brush
Ingredients
Plain flour4 cups
Sugar¾ cup
Instant yeast2½ tsp
Eggs3
Unsalted butter, softened120 g
Warm milk¾ cup
Orange zest and juicefrom 1 orange
Lemon zestfrom 1 lemon
Orange blossom water1 tbsp
Salt1 tsp
Egg (for glaze)1
Pearl or granulated sugar, to top2 tbsp
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