Wednesday 17 november 2010
This recipe and photos of La mona come from our dear Malikos whom I wish a very very happy Eid . She describes
this brioche by being very nice, moist and very light yumy yumy. Delicious with a cup of coffee or tea. Bravo and
thank you my dear Malikos for sharing this recipe with us, and I promise you that I'll try it very soon ... XXXX
125 grams sugar
125 grams butter
250 ml milk
About 750 grams of flour
25 grams of baker yeast
10 grams of salt
An egg yolk and sugar
Let to rise a 2nd time for 1 hour or more depending on the progress. It should double in volume.
Mix egg yolk with a tablespoon of milk and brudh the top.
Sprinkle with sugar or icing sugar or djeljelène
Bake in preheated oven, until la mona has a beautiful golden color.
In the bread maker bowl or in an ordinary bowl combine flour, salt, sugar, eggs, and lemon zest.
Mix well, add the warm milk with yeast
dissolved in a little milk.
The dough will come off the bowl after 10 minutes.
Add the softened butter. Knead until all ingredients are well mixed
and the dough does not stick any more. If not add a little flour.
Leave the dough to rise until it doubles in volume (about 1 hour).
knead it a 2nd time until the dough is very soft.
Make small balls, the size of an egg and put them into a buttered and floured oven round
(One at the middle and then 6, then 12 as in the picture or a ball in the middle with 9 around in these conditions you make 2 Lamona)
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Posted in: Pastries
Sunday 26 september 2010
Mini Brioche Buns
After the mini focaccia and bridge rolls you will say ohhh no!! Not
another mini. hahahaha well yes, when you have kids you cook everything in minis .. lol. I decided yesterday to empty my camera of the hundreds of pictures that were on it and
choose a recipe to publish today, but it was impossible to sort out the pictures in such a short time because during the month of Ramadan I used to prepare 2 or 3 recipes per day. I used to
download only the photos I needed for the recipe to be published and now I find myself with a nice mix of pictures. So to make life easier for me I decided to share with you these brioche buns
that I prepared the day before yesterday for my daughter who did not stop asking for them, “please mum make me the buns with small heads” .. lol. These Buns are very light and not too sweet, of
course we have to eat these with the jams (blackberry and grapes) that I had recently prepared ...
1 cup warm milk (21-28C)
1 tsp honey
1+1/2 tsp yeast
3 + 1/4 cups white bread flour
50g melted butter
2 eggs beaten
4 tbsp caster sugar
Pinch of salt
Beaten egg for brushing over
Pour the warmed milk into a mixing bowl, add honey, yeast and a 3/4 cup of flour. Mix
Cover with Clingfilm and leave the mixture to prove in a warm place for 1 –2 hrs.
When the mixture has risen and looks quiet bubbly, pour it into the baking pan of your bread machine.
Add the rest of the flour, butter, eggs, caster sugar and set the programme to dough.
When the dough is ready, transfer it to a floured surface.
Divide into little pieces. Place a large ball in a well greased tin and press a smaller ball on top.
Cover with an oiled Clingfilm and leave to rise.
When the dough has almost doubled in size, brush over some milk.
Bake in a preheated oven 220C’GM7 for 5 min then reduce the temperature to 180C/GM4 and continue to bake for 10min or until they are golden.
Posted in: Pastries
Wednesday 28 april 2010
Fig and Almond Rolls
1 egg, beaten
3/4 cup warm milk
1 tbsp melted butter
1 tsp caster sugar
1/2 tsp salt
3 cups (440g) white bread flour
1/2 cup ground almond
1 tsp yeast
200g dried, ready to eat figs, roughly chopped
Zest of 1 orange
1 tbsp honey
2 tbsp butter
1 tbsp sugar
Whisk together the egg and milk, then put them in a bread machine pan. Add the rest of the ingredients in the order mentioned above. Set
cycle to DOUGH.
In a mixing bowl, combine the figs, orange zest and honey.
When the dough is ready, transfer it to a floured surface and knead it briefly.
Roll out the dough into an oblong (30.5*23cm)
Sprinkle the fig mixture over the dough.
Roll up the dough.
Cut the dough into 12 slices and then place each slice in a well greased muffin tin.
Cover with an oiled Clingfilm.
Leave to prove in a warm place until it doubles in size. (I didn’t let mine to double)
In a small pan, gently heat the butter and sugar.
Lightly brush the top of each roll with the butter and sugar glaze.
Cook the rolls in a preheated oven 220C/GM7 for 15 to 20 minutes or until they are golden.
Posted in: Pastries