Shared by Léa Karsenty
Shared by Léa Karsenty
Sweet Anise Mouna with Golden Raisins
Yield: 20 mouna
Sweet Anise Mouna with Golden Raisins
Yield: 20 mounaFamily Journey
Figuig, MoroccoMecheria, AlgeriaOran, Algeria
Toulouse, FranceParis
Léa Karsenty’s grandmother, mamie Sara, makes these fragrant brioche-like treats with her anise seed challah dough. Stuffed with golden raisins and slivered almonds and dressed up in orange blossom water, these sweet pockets are typically served at the family’s Yom Kippur break-fast meal.
Read more about the Karsenty family’s Yom Kippur break fast traditions in "How a Family of Strong Women Spends Yom Kippur in Toulouse," and try their recipes for anise seed challah, North African makroud with dates and semolina, and candied oranges in vanilla syrup.
Ingredients
- 2 lbs. all-purpose flour, sifted
- 2 ¼ tablespoons active dry yeast
- Scant ¾ cups warm water (around 105F)
- 6 eggs
- ⅔ cups peanut oil
- 1 cup granulated sugar
- 3 tablespoons anise seed
- 1 cup slivered, toasted almonds
- 1 cup golden raisins
- 3 tablespoons orange blossom water
- ½ teaspoons sea salt
- 2 egg yolks, whisked, for egg wash
- Sesame seeds, for topping
Preparation
Step 1
Add the yeast and the warm water along with a pinch of the sugar to the bowl of a stand mixer and let proof, 5-10 minutes. When bubbly, add the remaining sugar, the flour, and the oil to the bowl.
Step 2
Using a paddle attachment, mix for just a minute on medium speed until combined. Turn the mixer to low and begin to add the eggs one by one, waiting until each egg is well incorporated before adding the next.
Step 3
Add the anise seeds and salt to the dough and mix for another minute to combine. The dough should be silky, sticky, and well combined. Coat a large bowl with oil and gently fold the dough into the bowl. Oil the top of the dough and cover with plastic wrap. Let the dough rise overnight in the fridge; alternatively, let it rise for 2-2 ½ hours in a warm room.
Step 4
Combine the almonds with the golden raisins and orange blossom water; let soak for 5-10 minutes. Meanwhile, preheat the oven to 350°F.
Step 5
Once the dough has doubled in volume, shape the mouna. Separate the dough into 60-80 gram (around the size of a fist) balls. Roll each ball into a circle, then fill the middle with a heaping tablespoon of the raisin and almond mixture. Fold the circle in half, forming a semicircle, and press the edges together tightly to seal.
Step 6
Brush the mouna with the egg wash and sprinkle with the sesame seeds. Bake for 20-25 minutes, or until deeply golden brown.
