Algerian Brioche with Mona (Mouna)

Ingredients

• 500 g All-purpose flour (Sift before use)
• 80 g Granulated sugar (To sweeten the dough)
• 0.25 cuillère à café Fine salt (About 1.5 g)
• 250 ml Warm milk (Temperature 35‑40°C)
• 7 g Instant baker's yeast (One 7 g packet)
• 30 ml Table oil (Neutral oil)
• 1 zeste Lemon zest (Finely grated zest)
• 1 zeste Clementine zest (Can be replaced by orange zest)
• 2 unités Eggs (Room temperature eggs)
• 100 g Unsalted butter (At room temperature, cut into small dice)
• 1 cuillère à café Orange blossom water (Optional, for extra fragrance)
• 1 unité Egg yolk (For glazing)
• 1 cuillère à soupe Milk (for glaze) (Mixed with egg yolk)
• 30 g Pearl sugar (For decoration)
• 10 g Sesame seeds (Optional, for the top)

Instructions

1. Prepare the leaven

   In the freezer bag, pour the warm milk, add the instant yeast, oil, lemon and clementine zest, sugar, salt and eggs. Mix gently until homogeneous.

   Time: PT10M

2. First fermentation

   Seal the bag, place it at room temperature away from drafts and let rise until the volume doubles, about 1 hour.

   Time: PT1H

3. Incorporate the flour and knead

   Gradually add the flour into the bag, kneading gently with the bag's hands. Continue until you obtain a supple but still slightly sticky dough.

   Time: PT15M

4. Add the butter

   Incorporate the unsalted butter in small dice and knead until the dough easily releases from the bag walls.

   Time: PT10M

5. Second initial rise

   Transfer the dough to a bowl, cover with plastic wrap and let rise until it doubles in volume, about 1 hour.

   Time: PT1H

6. Shape the balls

   On lightly floured parchment paper, divide the dough into 70 g balls each and arrange them in a honeycomb pattern on the tray.

   Time: PT15M

7. Second rise of the brioche

   Cover the balls with a clean kitchen towel and let rise until they double in volume, about 2 hours.

   Time: PT2H

8. Prepare the egg glaze

   In a small bowl, beat the egg yolk with a tablespoon of milk (or water).

   Time: PT5M

9. Brush and decorate

   Brush each brioche gently with the egg mixture, sprinkle with pearl sugar and, if desired, sesame seeds.

   Time: PT5M

10. Preheat the oven

    Preheat the oven to 180°C for at least 10 minutes.

    Time: PT10M

    Temperature: 180°C

11. Bake the brioche

    Place the brioche in the oven and bake for 20 minutes until well golden and sound hollow when tapped underneath.

    Time: PT20M

    Temperature: 180°C

12. Cooling

    Remove the brioche from the oven, place on a rack and let cool for 15 minutes before serving.

    Time: PT15M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-purpose flour: Type 45 wheat flour
• Instead of Granulated sugar: Cane sugar
• Instead of Fine salt: Sea salt
• Instead of Warm milk: Warm almond milk
• Instead of Instant baker's yeast: Fresh yeast (15 g)
• Instead of Table oil: Light olive oil
• Instead of Lemon zest: Orange zest
• Instead of Clementine zest: Orange zest
• Instead of Eggs: Chicken eggs
• Instead of Unsalted butter: Margarine
• Instead of Orange blossom water: Vanilla extract
• Instead of Egg yolk: Beaten whole egg
• Instead of Milk (for glaze): Water
• Instead of Pearl sugar: Granulated sugar
• Instead of Sesame seeds: Nigella seeds

Equipment Needed

• Large bowl or mixing bowl
• Silicone freezer bag (or zip bag)
• Kitchen scale
• Tablespoon (measure)
• Plastic wrap
• Baking sheet
• Parchment paper
• Oven
• Kitchen brush
• Cooling rack

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Using a silicone bag allows kneading without dirtying your hands
• A slight addition of orange blossom water brings a typically Algerian fragrance
• For an even shinier finish, brush a second time halfway through baking

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2‑3 days

Freezer: Wrap each brioche in plastic wrap and freeze up to 1 month

Room temperature: At room temperature, they stay fresh for 1 day

Make-Ahead Tips

• The dough can be prepared the day before and left in the refrigerator after the first rise (it will double more slowly)
• Shaped balls can be frozen raw; bake directly from frozen adding 5 minutes of baking time