Fluffy Easter Brioche (Mouna) with Orange and Anise
Soft and fluffy Easter brioche (mouna) flavored with orange, lemon, and anise. A traditional Mediterranean sweet bread perfect for Easter celebrations.
SERVING:2 Easter brioches
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INGREDIENTS
For the Starter
- 100 g all-purpose flour
- 70 ml lukewarm water or milk I used water. Adjust depending on your flour absorption
- 5 g active dry yeast or 12g/0.4 oz fresh yeast
- 15 g granulated sugar
For the Brioche Dough
- 400 g all-purpose flour
- 110 g granulated sugar (you can use slightly less)
- 1/2 teaspoon salt
- 2 eggs
- 5 g active dry yeast or 12g fresh yeast or 12g/ 0.4 oz fresh yeast
- 50 ml vegetable oil
- 50 g unsalted butter, softened
- 15 ml orange juice or orange blossom water
- Zest of 1 medium orange
- Zest of 1 lemon
- 120 ml lukewarm milk I only used 80ml/ 2.7 floz. Adjust depending on your flour absorption
- 1 tsp anise seeds optional
- 1 star anise optional
- 1/2 cinnamon stick optional
Egg Wash
- 1 egg yolk
- 1 tsp milk
- pearl sugar
PREPARATION
Make the Starter
- In a bowl, combine the flour, sugar, yeast, and lukewarm water. Mix until combined, then knead briefly. The dough should be soft and slightly sticky. If needed, add a little more water or milk.
- Cover the bowl with plastic wrap and let it rise for about 30 minutes, or until doubled in size.
Infuse the Milk
- Warm the milk with the anise seeds, star anise, and cinnamon stick. Let it steep for about 15 minutes, then strain.
- Allow it to cool completely. If your kitchen is cold, gently warm it before using, but make sure it’s not hot, as heat can kill the yeast.
Make the Brioche Dough
- In the bowl of a stand mixer, add the flour, salt, sugar, orange and lemon zest, orange juice, oil, eggs, yeast, starter, and half of the milk.
- Mix on low speed for about 10 minutes, gradually adding the remaining milk until you get a soft, slightly sticky dough.
- Increase to medium speed and continue mixing for another 10 minutes. Scrape down the sides of the bowl once or twice during mixing.
- During the last 4 minutes, add the softened butter and continue mixing until fully incorporated and the dough pulls away from the sides of the bowl.
- Shape the dough into a ball and place it in a lightly oiled bowl. The dough won’t be completely smooth at this stage.
- Cover with plastic wrap and let it rest for about 20 minutes. Then shape it into a ball again, you’ll notice the gluten has relaxed. The dough will be smooth and more elastic.
- Cover the bowl with plastic wrap and a clean kitchen towel.
- Let the dough rise at room temperature, away from drafts, until it doubles or even triples in size. This can take about 3 hours or more, depending on the room temperature
- Punch down the dough to release the air and shape it into a ball. Lightly oil the surface, then cover with plastic wrap and refrigerate overnight.
- The next day, punch down the dough again and shape it into a log. Weigh it and divide it into two equal portions.
- Shape each portion into a smooth ball and place them on a baking sheet lined with parchment paper. If you have a larger oven, you can place both on the same baking sheet.
- Let them rest for a few minutes, then gently flatten them to about 5.5 inches (14 cm) in diameter.
- Cover with a clean kitchen towel and let them rise until doubled in size, about 2½ hours, depending on the room temperature.
- Preheat the oven to 325°F (165°C).
- Whisk together 1 egg yolk and 1 teaspoon of milk, then strain through a fine sieve.
- Brush the first mouna with the egg wash and sprinkle with pearl sugar.
- Bake for about 30 minutes, until golden brown. Transfer to a wire rack as soon as it comes out of the oven
- Brush the second mouna with the egg wash, then use scissors to score a cross on top. Sprinkle with pearl sugar, then bake.
- Let the mouna brioches cool completely on a wire rack before serving.
- Enjoy them plain or with a bit of jam.