Ingredients
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10 g baker's yeast
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250 ml warm milk
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60 g Sugar
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500 g Flour
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1 tsp Salt
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50 g Butterdiced
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60 mg saffron powder
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1 egg yolk
Directions
La cuchaule is a special bread that is ofte very flat, and made with egg yolks and saffron, which makes it very yellow. It is often quite sweet, but served with dinner, especially at the traditional festival of Bénichon. The recipe for this bread have been passed on for generations and some argue if it should be served with butter and mustard as it is quite sweet…. we suggest trying to make it yourself and let us know what you think of it with mustard!
Instructions:
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In a saucepan, heat the milk a little.
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Mix the yeast in the barely heated milk.
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Pour the sugar into the pan and mix until it melts.
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In the bowl of the food processor, put the flour, salt, butter, saffron, milk and knead until a smooth dough is obtained.
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Cover with a damp cloth and leave to stand for 2 hours at room temperature.
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Form a ball then place it on a plate covered with parchment paper.
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Let sit for 30 minutes.
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Preheat the oven to 180°C.
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Brush with the egg yolk mixed with 2 tsp of water.
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Score the dough with a knife, making deep incisions.
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Bake for 40 minutes.
