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Algerian Brioche with Mona (Mouna)
Moist and fragrant brioche with lemon‑clementine, typical of Algerian pastry. Easy to prepare by hand or in a freezer bag, they are ideal for breakfast or a snack.
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Cost Breakdown
Critical Success Points
- • Activating the yeast with warm milk
- • Gradual incorporation of flour to avoid a too‑liquid dough
- • Adding butter at the right temperature to obtain a supple dough
- • Respect the two rising times (1 h then 2 h)
- • Do not let the brioche burn during baking
Safety Warnings
- • Handle the freezer bag carefully to avoid tears
- • Use gloves or a towel when removing the hot tray from the oven
- • Do not leave children near the turned‑on oven
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