Comments on: Orange Anise Sugared Easter Brioche (Mouna)

By: Aimée H.

Aimée H. — Sun, 20 Apr 2025 12:18:35 +0000

In reply to Audrey. Ok thanks for the quick reply! We’ll see if others have insights but my backup is to bake it at a friend’s place :)

By: Audrey

Audrey — Sun, 20 Apr 2025 06:16:25 +0000

In reply to Aimée H.

Hello, Aimée and thanks for reaching out. As I just advised another reader on another recipe, I left Canada to return to France before the “air fryer boom” happened, and never got the chance to try one, unfortunately. Thus, I can’y give yiou an honest and true assessment as to whether this (or other) recipe will work in an air fryer.

Hopefully someone will see this who has experience, or has tried and will be able to let you know. Thanks and sorry!

By: Aimée H

Aimée H — Sun, 20 Apr 2025 04:34:38 +0000

Hi! My oven element burned out so I am wondering which temperature and cook time adjustments could be made to prepare this in a large (11pint) air fryer.

By: Audrey

Audrey — Fri, 09 Apr 2021 11:39:23 +0000

In reply to Andre. Hi Andre. You could actually proof this brioche overnight (covered) in the fridge - instead of letting it rise for 2h at room temp (end of step 2). Happy baking!

By: Andre

Andre — Sat, 03 Apr 2021 13:42:06 +0000

Thanks Audrey. Have you ever done the dough in advance so you can serve this fresh for breakfast without getting up super early? If yes, any tips on what to look out for do differently? Or should this be avoided, if possible?

By: Audrey

Audrey — Mon, 13 Apr 2020 21:32:54 +0000

In reply to FEL!X. Oh I love the idea of the lavender is there! Thank you for your feedback.

By: FEL!X

FEL!X — Mon, 13 Apr 2020 02:59:40 +0000

Thank you Audrey, for this inspiration!
I like anise but instead I used dried lavender blossoms: together with orange delicious as well.
Best regards from Far East,
FEL!X

By: Audrey

Audrey — Fri, 10 Apr 2020 20:56:15 +0000

In reply to Aukeline. Hi! I actually never proofed this brioche overnight, but it is usually possible for brioches! You can let it rise covered overnight in the fridge (not at room temperature). I hope you'll enjoy it!

By: Aukeline

Aukeline — Fri, 10 Apr 2020 19:37:12 +0000

Hi! I am a huge fan of your blog. I became a bread baker with the help of your recipes.
For eastern I would like to make the brioche. The only thing is; with a kid in the morning is it not handy to have to work for three hours. Could I let it rise over night? That would help a lot. Thanks!

By: Pardon your French

Pardon your French — Sun, 21 Apr 2019 21:41:46 +0000

In reply to Megan. Hi Megan, thank you for your feedback! I am glad your family enjoyed this brioche. It sure makes for a HUGE loaf, haha! This is why I prefer to bake it onto a baking sheet, because a regular-sized brioche/cake pan is too small for this recipe. The Mouna is traditionally shaped as a dome, which is achieved by baking it onto a flat surface. But if you have a very large brioche pan, you could definitely try it too!