La Brioche Algerienne la Mouna Oranaise Parfumée aux Agrumes – Recette Traditionnelle

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with a similar texture.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats while sunflower seeds are often more affordable.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective substitute.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness, while brown sugar is often less expensive.

Prepare the starter with 125g of flour and baker's yeast, mix, and add 100ml of lukewarm milk; cover and let sit.

Prepare an infusion of star anise and 0.5 teaspoon of aniseed; add this infusion to the starter and mix well, then cover and let rest again.

Cream 125g of softened butter with 175g of sugar using an electric mixer.

Add 3 whole eggs, 0.5 teaspoon of salt, and mix in.

Add orange juice, orange zest, and lemon zest to the mixture.

Pour in 525g of sifted flour and the starter; mix everything together, adding water if needed from the infusion.

Knead the dough for 15 minutes at speed 6 until it doesn't stick.

Cover the dough and let it rise for 2 to 3 hours until doubled in volume.

Deflate the dough and place it in a box; close it and refrigerate overnight.

After refrigerating, deflate the dough and shape it into one large ball and smaller balls.

Place the large ball in a 22 cm ring mold and let it rise again.

Preheat the oven to 200°C; when placing the brioche in the oven, reduce the temperature to 180°C.

Brush the brioche with an egg beaten with a little sugar and make designs with pearl sugar before baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens