Mouna with olive oil

Preparation of the dough: in the mixer bowl, pour the milk, the oil, the eggs beaten into an omelette, the sugar, the orange blossom, the fine salt. Mix everything together using a whisk. On top of the liquid ingredients, pour the flour then the dehydrated baker's yeast.

Start the robot fitted with the dough hook then leave to knead at medium speed for 2 minutes. Then add the lemon zest. Continue kneading for 15 minutes at medium speed.

Grease a salad bowl and place the dough in it. Leave to rise in a warm place for 1h30.

Punch down the dough, form a regular log then, using scissors, cut out 10 pieces of dough of similar weight and sizes. Form a ball with each of the pieces of dough. Place these on a baking tray, covered with parchment paper. Leave the buns to rise for 45 minutes.

Brush each brioche with egg yolk then sprinkle with granulated sugar or chopped almonds for example.

Preheat the oven to 180°C. Bake the brioches for 15/16 minutes of cooking.