Mouna brioche and its organic sweet orange marmalade

Ingredients

Our favourite teatime treat of the moment, the Mouna: an orange blossom brioche traditionally baked for Easter. We are stretching the season a little by giving it a twist with our organic orange marmalade. Here is the recipe!

• 1 kg flour
• 40 g baker's yeast
• 4 eggs
• 150 g butter
• 300 g caster sugar
• 1 pinch of salt
• 1 sachet of vanilla sugar
• 1 tablespoon of orange blossom water
• 2 organic oranges and 1 organic lemon
• 8 cl oil
• 1/2 glass of milk
• 1 jar of organic sweet orange marmalade

Instructions

Melt the butter, then leave it to cool.

Warm the milk, dissolve the baker's yeast in it and leave to rest.

In a large mixing bowl, combine the whole eggs, the sugar, the melted butter, the oil, the lemon zest, the orange zest, the orange juice, a pinch of salt, the flour and the dissolved yeast. A stand mixer with a dough hook will help. The dough should come away from the sides of the bowl. If you are working by hand, the dough should no longer be sticky.

Leave the dough to rest for at least six hours, then knock it back by hand.

Shape it into a ball and place it on a baking tray lined with greaseproof paper. Cover with a clean tea towel and leave it to rest once more.

Preheat your oven to 180 degrees.

Brush the ball of dough with egg yolk using a pastry brush.

Bake the brioche for 45 minutes in the oven preheated to 180 degrees.

To serve, cut fairly thick slices and offer them with a little organic sweet orange marmalade. Delicious!