👨‍🍳 作り方

1. 1

   In a small bowl, dissolve the fresh yeast (or active dry yeast) in the lukewarm milk. Let it sit for about 5-10 minutes until frothy.

2. 2

   In the bowl of a stand mixer fitted with a dough hook, combine the flour, caster sugar, and salt. Make a well in the center. Pour in the yeast mixture and the eggs. Mix on low speed until just combined.

   💡 プロのコツ: Ensure sugar and salt do not directly contact the yeast initially, as they can inhibit its activity.
3. 3

   Gradually add the softened unsalted butter, a little at a time, while the mixer is running on low speed. Once all the butter is incorporated, increase the speed to medium and knead for about 10-15 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.

   💡 プロのコツ: The dough will be quite soft and sticky; resist adding too much extra flour.
4. 4

   Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

   💡 プロのコツ: A slightly humid and warm environment aids rising.
5. 5

   Gently punch down the dough. If using raisins or pearl sugar, knead them in now until evenly distributed.

   💡 プロのコツ: Be gentle to avoid deflating the dough too much.
6. 6

   Divide the dough into portions for shaping. For a traditional cougnou shape, take one large piece for the body and two smaller pieces for the head and feet, arranging them on a baking sheet lined with parchment paper. Alternatively, form into simple round or oval loaves.

   💡 プロのコツ: The traditional shape resembles a swaddled baby.
7. 7

   Cover the shaped dough loosely with a clean tea towel and let it rise again for about 45-60 minutes, or until puffy.

   💡 プロのコツ: The second rise is crucial for a light texture.
8. 8

   Preheat your oven to 180°C (350°F). Whisk together the egg yolk and tablespoon of milk for the egg wash. Brush the cougnou generously with the egg wash.

   💡 プロのコツ: Ensure even coverage for a golden-brown crust.
9. 9

   Bake for 25-30 minutes, or until deep golden brown and cooked through. If using pearl sugar, you can sprinkle it on top before baking.

   💡 プロのコツ: If the bread starts to brown too quickly, you can loosely tent it with foil.
10. 10

    Let the cougnou cool on a wire rack before serving. It can be enjoyed warm or at room temperature.

    💡 プロのコツ: Cougnou is best enjoyed fresh, within a day or two of baking.