La mona Brioche

Published on by couscousandpudding

  Lamona Brioche




 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






4 eggs
125 grams sugar
125 grams butter
250 ml milk
Lemon zest
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).
Then  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 tin.
(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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Published on Pastries

Comment on this post

Edouard 11/18/2010 19:33

Excuse moi du hors sujet mais je trouve ton blog super intéressant ! Continue en tout cas.