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