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+ servings
Mimuna

Mimouna egg bread

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Bread
Cuisine Jewish
Servings 3 loaves of bread

Ingredients
  

  • 1 kg all-purpose flour
  • 2 packets active dry yeast
  • cup sugar (optional)
  • 1 cup peanut or sunflower oil
  • 1/2 quart water
  • 1 teaspoon fennel seeds
  • 1 teaspoon onion or black cumin seeds
  • 2 tablespoons raisins (optional)
  • 1 teaspoon sesame seeds (optional)
  • 1 teaspoon salt
  • boiled eggs to decorate

Instructions
 

  • Dissolve the yeast in a large bowl with water.
  • Slowly pour in the bowl sugar, oil, salt, seeds, and flour a little at a time, because you may not need to use it all, depending on the weather conditions and many other unforeseeable factors.
  • When the dough comes together and no longer sticks to your hands, knead it well on a floured surface for 5-10 minutes, then transfer it to a slightly greased bowl and let it rise for at least one hour (even two if you want) covered with a damp cloth, until it doubles.
  • When the dough rises to the fullest, prepare some molds in your favorite size and place on a tray covered with parchment paper.
  • With the help of your fingers or a wooden spoon, open a hole in the center of each loaf of bread and place a well-washed and brushed hard-boiled egg. Let the bread rise for another half hour, and then place it in the oven, already preheated to 180° C.
  • The bread is ready when the surface takes on a nice color and the bread base is solid. The cooking times vary according to the size of the loaf; about half an hour should be enough.
  • Let the bread cool on a wire rack for about half an hour before slicing it.
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