Mangauna is Port Said’s take on Easter brioche—pillowy, perfumed, and golden as the spring sun. Traditionally made by Portsaidi families during Sham El-Nessim and Eastertide, Mangauna carries the sweetness of celebration, the influence of Italian expats and the warmth of generations gathered around coastal festive tables.
Recipe at a Glance
- Cuisine: Egyptian cuisine.
- Primary Cooking Method: Oven
- Dietary Info: Dairy and eggs rich
- Key Flavor: Rich and sweet
- Skill Level: Intermediate – advanced
What is Mangauna
Mangauna, also known as shorek, or maltout, is a traditional Egyptian brioche cherished during Sham El Nessim, the spring festival that follows Easter. Rich with butter and eggs, subtly sweet, and delicately scented with vanilla, it boasts a tender, airy crumb and a golden, glossy crust. Its mild sweetness pairs beautifully with savory staples like fesikh (fermented fish), renga (smoked herring), and boiled eggs—making it a nostalgic centerpiece of the holiday table.
Traditionally baked by Port Saidi families during Eastertide, Mangauna reflects the influence of Egypt’s once-vibrant Italian expat community. The name itself echoes the melodic street cries of vendors—“Manga una!”— which translates to “eat one”, inviting passersby to taste the freshly baked loaves. The recipe, rooted in Italian baking, was brought to Egypt by expatriates who lived in cosmopolitan Port Said until their exodus following the 1952 revolution and the nationalization of the Suez Canal in 1954.
How to Make Mangauna
Step 1: Proof the Yeast
In a bowl, mix lukewarm water, a pinch of sugar and yeast and stir. Wrap well with plastic wrap and set aside in a warm place until the mixture becomes frothy and foamy.
Step 2: Assemble the dough
To prepare the wet ingredients, in a saucepan add the butter, sugar and milk. Place over very low heat and stir the mixture, until the butter has melted and the sugar has totally dissolved. Pour the butter mixture in a large bowl and whisk in the eggs. Add the yeast mixture and whisk to combine.In the mixer’s bowl add the flour, and the butter-egg-yeast mixture. Using the dough hook mix at first at low speed, until the ingredients start to combine and then mix at medium-high speed for about 15 minutes, until the dough comes together.
Step 3: Let the dough rest
Cover the dough bowl with plastic wrap and place it in a warm environment, until its size doubles ( that takes 2-3 hours). If the environment is cold, preheat the oven at 30C, turn it off and place the bowl inside.
Step 4: Knead the dough and let is rise again
To knead the dough, gently deflate the Mangauna dough with your hands, knead it for a couple of minutes and then place it in an oil coated container, and let rest in the fridge overnight to develop a nice texture and flavor.
Step 5: Shape the Managauna
Cut the Managauna in 6 equal portions. Resist flouring the surface. Just lightly spray your kitchen counter with some oil, Roll out each piece of dough it a little bit with your hands. Stretch the dough from its ends, this will help giving the bread its stringy texture. Braid the dough into one big braid, or coil it into 6 spirals or braided and then coil it. You could also place a red or colored hard boiled egg in the middle. Cover the shaped Managauna and let it rise again for 20 minutes.
Step 6: Brush with Egg Wash
To make the egg wash, Whisk together in a small bowl an egg and 1 tbsp water and 1/4 teaspoon vanilla. Brush the top of each mangauna with the egg wash.
Step 7: Garnish the Mangauna
Garnish the mangauna with granulated sugar or pearl sugar, and bake in a preheated oven at 170° C/ 350° F for about 40-50 minutes, until nicely browned and fluffy.
Step 8: Glaze the Managuna with Simple Syrup
In a deep small pot add the sugar and water and a slice of lemon or orange. Bring the water-sugar mixture to a boil. As soon as the sugar dissolves, let the simple syrup simmer for 5 minutes. Remove the pot from the stove and ladle the hot syrup over the hot Mangauna.
Step 7: Serve the Managuna
You can either serve immediately the mangauna while it is still hot, or serve it at room temperature. Wrap it tightly with stretch tight and freeze it for several weeks.
Possible Variations & Substitutions
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Mastic: Using a mortar and pestle, crush 5 mastic tears with a spoonful of granulated sugar, then incorporate the mixture into the dough to infuse the brioche with a subtle pine-like aroma.
Mahlab: Add a teaspoon of ground mahlab to the dough for a hint of almond-cherry warmth that gives the brioche a distinctive edge.
- Orange Zest: Grate the skin of an unwaxed orange and stir it into the dough to release a refreshing citrusy and fruity note.
Frequently Asked Questions
Q1: Is mangauna brioche a bread or a pastry?
Technically, it’s a viennoiserie—a category between bread and pastry. It’s made with yeasted dough like bread, but enriched like a pastry.
Q2: Why does mangauna need so many eggs and butter?
The high fat content gives brioche its rich flavor and tender, airy crumb. The butter also contributes to its beautiful golden color.
Q3: Can I make managauna without a stand mixer?
Yes, but it’s very labor-intensive. The dough is sticky and requires extended kneading to properly develop the gluten.
Q4: Why is my managuna dough so sticky?
That’s totally normal! The high fat and hydration make the dough sticky. Proper kneading (and chilling) will help it come together.
Q5: Why refrigerate mangauna dough overnight?
Chilling the dough:
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Makes it easier to shape
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Develops flavor
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Slows fermentation for better texture
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Q6: How long does mangauna last?
Best eaten within 1–2 days, but can last up to 4 days in an airtight container. It freezes beautifully, too.
What to Serve Mangauna With
Traditionally, mangauna, also known as shorek or Easter brioche, is enjoyed on Sham El Nessim—the Monday following Easter. It’s typically served alongside hard boiled and colored eggs, fesikh (fermented fish), and renga salad (smoked herring).
More Egyptian Bread Recipes
If you try this mangauna or any other recipe on Chez Nermine, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share them on Instagram and tag @cheznermine so we can repost them on my stories!
Mangauna (Egyptian/Port Saidi Brioche) Recipe: منجأونةً
Ingredients
- 35g grams butter, at room temperature
- 135 grams milk, at room temperature
- 200 grams sugar
- 4 large eggs, at room temperature
- 870 grams bread flour
- 21/0.7 grams/oz dry yeast
- 1 cup lukewarm water
Egg Wash
- 1 egg , whipped
- 1 tablespoon milk
- ¼ teaspoon vanilla
Garnish
- Silvered Almonds or sesame seeds
Glaze
- 1 cup water
- ½ cup sugar
- 1 slice lemon
Instructions
- Proof the yeast. Add in a bowl the lukewarm water, a pinch of sugar and yeast and stir. Wrap well with plastic wrap and set aside until the water-yeast mixture becomes frothy and foamy.
- Mix the wet ingredients. In a saucepan add the butter, sugar and milk. Place over very low heat and stir the mixture, until the butter has melted and the sugar has dissolved. Pour the butter mixture in a large bowl and whisk in the eggs. Add the yeast mixture and whisk well to combine.
- Mix the dry ingredients. Add to the bowl of a stand mixer flour, ground mastic and mahlepi, orange zest and the butter-egg-yeast mixture. Using the dough hook, run the mixer first at low speed, until the ingredients start to combine and then mix at medium-high speed for about 15 minutes, until the dough comes together. The dough should be sticky and soft.
- Let the dough rise. Cover the dough with plastic wrap and place in a warm area, until it doubles in size (for about 1-2). If your kitchen is cold, then preheat the oven at 30C, turn it off and place the bowl inside.
- Knead and let it rise again. Gently deflate the risen dough with your hands and transfer it to a lightly oiled container. Cover the dough with a think later of oil, cover it and let it rest in the fridge overnight.
- Shape the Mangauna. With a regular knife or a dough knife, cut the dough mass into 6 equal portions (three for each Greek Easter bread). Resist the urge to flour your counter top. Instead wipe it with some oil to avoid Without flouring the surface, roll out each piece of dough it a little bit with your hands. Stretch the dough from its ends, this will help giving the bread its stringy texture. Braid the bread, place it on a baking sheet lined with parchment paper. Cover the baking sheet and let it rise again for 20 minutes.
- To make the egg wash, Whisk together in a small bowl an egg and 1 tbsp water. Brush the top of each Greek Easter bread with the egg.
- To garnish the tsoureki, sprinkle almond silvers or sesame seeds and bake in preheated oven at 170C for about 40-50 minutes, until nicely browned and fluffy.
- To make the syrup, In a deep small pot add the sugar and water and bring to the boil. As soon as the sugar dissolves, remove the pot from the stove and ladle the hot syrup over the hot tsoureki.
- Serve immediately the Tsoureki while it is still hot, or serve it later covered with a towel. Tsoureki is an excellent freezer food. You can wrapped it tightly with stretch tight and freeze it for several weeks.
Nermine's Notes
- When you heat the milk and butter, it is key to melt the butter at very low heat, so that the temperature doesn’t ‘kill the yeast. when you assemble the dough. Once the sugar is dissolved into the butter, milk mixture, remove the pan from the stove and check the temperature, which should be warm to touch yet not hot.
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