Mouna, traditional easter brioche
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This brioche is traditionally eaten at Easter in Spain, for example. Of Oran origin, you won't be able to resist its softness :-)
Ingredients
8
For decoration:
Materials
- Stand mixer
Preparation
Preparation5 hours
Cook time25 min
Prepare the colored eggs:
Fill bowls with water, and add 1 tsp of vinegar to each. Add the desired food coloring to each bowl. Place the hard-boiled eggs in each bowl. Let them soak until you need them again.
In the bowl of the mixer, add the flour, sugar, salt, and crumbled yeast (be careful, the yeast should not touch the salt or sugar). Add the eggs and mix quickly.
Then add the olive oil, orange blossom water, anise, lemon zest, and knead at medium speed for about 10 minutes.
Cover the bowl with a cloth and place it in a warm spot. Let it rest for 2 hours, or until the dough has doubled in size.
Then, degas it by applying pressure to release the air from the dough.
On a floured work surface, form a nice ball with the dough. Using your fingers, create a hole in the center of the ball, then rotate it around your fingers to widen the hole. Place the wreath on a baking tray and let it rise for at least 1 hour in a warm spot.
Gently brush the beaten egg over the wreath. Remove the colored eggs from their baths and dry them gently with paper towels. Place them on the wreath, pressing lightly.
Then decorate with sugar pearls and others.
Bake for 25 minutes at 350°F (180°C).
And there you have it, your Easter brioche is ready!
Observations
Hard-boiled eggs: they are not mandatory. Here they will have a decorative role in the Easter theme.
Yeast: use fresh yeast rather than dry yeast. It will have a better effect in your recipe.
Cookware
oven
Questions
Photos of members who cooked this recipe
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