Discover the secrets of the <a href="https://www.instagram.com/boulangerielbm/?hl=fr" target="_blank" rel="noopener">Boulangerie M&eacute;diterran&eacute;enne</a> 's mouna recipe- a brioche from Oran that's as beautiful as it is delicious.

For 4 people.

Ingredients :
<ul>
<li style="text-align: justify;">T65 flour: 260 g</li>
<li style="text-align: justify;">T45 flour: 260 g</li>
<li style="text-align: justify;">Sugar: 80 g</li>
<li style="text-align: justify;">Salt: 15 g</li>
<li style="text-align: justify;"><a href="https://www.lofficiel.com/be-well/qu-est-ce-que-le-lait-vegetal-a-base-de-pois" target="_blank" rel="noopener">Milk</a> : 120 g</li>
<li style="text-align: justify;"><a href="https://www.lofficiel.com/food/8-nutriments-riches-en-proteines-alternative-aux-oeufs" target="_blank" rel="noopener">Eggs</a> : 160 g</li>
<li style="text-align: justify;">Poolish: 130 g</li>
<li style="text-align: justify;">Sourdough: 130 g</li>
<li style="text-align: justify;">Yeast: 10 g</li>
<li style="text-align: justify;">Butter: 185 g</li>
<li style="text-align: justify;">Orange zest: 60 g</li>
<li style="text-align: justify;"><a href="https://www.lofficiel.com/food/recette-healthy-les-peches-poelees-skyr-a-la-fleur-d-oranger-et-amandes-grillees" target="_blank" rel="noopener">Orange blossom</a>: 40 g</li>
</ul>

Preparation :
MANUFACTURING PROCESS Knead all the ingredients except butter, zest and orange blossom for 5 minutes at 1st speed. Add half of the butter, knead for 5 minutes, then the other half for another 5 minutes. Knead for 15 minutes at 2nd speed. Add orange zest and orange blossom (in a basin), knead for 7 minutes at 1st speed.
SHAPING AND COOKING Ball at 85 g. Leave to rise for 2 hours at room temperature. Decorate with a spiral of macarons, whole and chopped almonds, and granulated sugar. Bake for 25 minutes at 150&deg;C, either in an 18x20 cm stainless steel ring or another mould. A muffin case is also very suitable. Sprinkle with icing sugar after baking.

Ingredients for the macaronade:<ul><li> White almond powder: 200 g</li><li> Icing sugar: 240 g</li><li> T65 flour: 30 g</li><li> Starch (or cornstarch): 20g</li><li> Grape seed oil: 30 g</li><li> Egg white: 180 g</li></ul>

Preparation for the macaronnade:
Mix all the ingredients with a paddle until a smooth paste is obtained. Put in the pocket. Use or keep refrigerated.

How to Make the Perfectly Soft Mouna ?

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