Mouna - orange blossom scented brioche

Hello everyone, newbie to the site. I’ve been baking bread for a while now, simple stuff but it makes me happy. 

 I would like to ask for your help in recreating this bread that I had in Paris six years ago from this charming bakery called Du Pain et Des Idees. They're known for Mouna, this Algerian bread-that-is-almost-a-cake perfumed with orange blossom water. Tight in crumb and not fluffy; think: if pound cake could be bready, it would be this bread. Does that make sense? And sweet enough to taste but not too sweet. I've attached the best picture that I've found of it so you can also see the crumb.

 I’ve tried this recipe but it was too fluffy. And this recipe, a more detailed one, comes closer but is still too bready and not cakey enough. Shirley Corriher in both of her books, Bakewise and Cookwise, offers her cake brioche where gluten is hindered by mixing the butter *in* the flour. That’s something I’m going to try next. 

 But given all this, I still would very much like to know your thoughts about how i can make this Mouna and recreate it in my little kitchen in the tropics. 

Many thanks in advance!

~a baker in love with enriched breads