La Cuchaule

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La Cuchaule

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Ingredients

Adjust Servings:
10 g baker's yeast
250 ml warm milk
60 g Sugar
500 g Flour
1 tsp Salt
50 g Butter diced
60 mg saffron powder
1 egg yolk
  • 60 min
  • Serves 4
  • Medium

Ingredients

Directions

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La cuchaule is a saffron brioche in the shape of a flattened ball. It is one of the sweet foods found on the table during the traditional festival of Bénichon. The continuation of this festival means recipes have been passed on for generations. This saffron bread is often eaten for breakfast or as a starter. It is a typical bread that comes from the canton de Fribourg.

Instructions:

  1. In a saucepan, heat the milk a little.
  2. Mix the yeast in the barely heated milk.
  3. Pour the sugar into the pan and mix until it melts.
  4. In the bowl of the food processor, put the flour, salt, butter, saffron, milk and knead until a smooth dough is obtained.
  5. Cover with a damp cloth and leave to stand for 2 hours at room temperature.
  6. Form a ball then place it on a plate covered with parchment paper.
  7. Let sit for 30 minutes.
  8. Preheat the oven to 180°C.
  9. Brush with the egg yolk mixed with 2 tsp of water.
  10. Score the dough with a knife, making deep incisions.
  11. Bake for 40 minutes.

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