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Cougnou de Noël
Belgian Christmas Bread
Cougnou, also known as 'Bread of Jesus' or 'Volaard', is a sweet, brioche-like bread traditionally baked in Belgium and Northern France for Christmas and Saint Nicholas Day. It's often shaped to resemble a swaddled infant or baby Jesus, and can be enriched with raisins, pearl sugar, or chocolate chips.
🧂 Ingredienser
- 500 g Strong bread flour(plus extra for dusting)
- 60 g Caster sugar
- 200 g Unsalted butter(softened)
- 18 g Fresh baker's yeast(or 6g active dry yeast)
- 300 g Whole eggs(about 5-6 large eggs)
- 25 ml Milk(lukewarm)
- 12 g Salt
- 150 g Raisins(optional, soaked in hot water for 10 mins and drained)
- 80 g Pearl sugar (calibre 40)(optional, for filling)
- 1 large Egg yolk(for egg wash)
- 1 tbsp Milk(for egg wash)
👨🍳 Fremgangsmåte
- 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
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.
💡 Profesjonelle tips: Ensure sugar and salt do not directly contact the yeast initially, as they can inhibit its activity. - 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.
💡 Profesjonelle tips: The dough will be quite soft and sticky; resist adding too much extra flour. - 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.
💡 Profesjonelle tips: A slightly humid and warm environment aids rising. - 5
Gently punch down the dough. If using raisins or pearl sugar, knead them in now until evenly distributed.
💡 Profesjonelle tips: Be gentle to avoid deflating the dough too much. - 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.
💡 Profesjonelle tips: The traditional shape resembles a swaddled baby. - 7
Cover the shaped dough loosely with a clean tea towel and let it rise again for about 45-60 minutes, or until puffy.
💡 Profesjonelle tips: The second rise is crucial for a light texture. - 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.
💡 Profesjonelle tips: Ensure even coverage for a golden-brown crust. - 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.
💡 Profesjonelle tips: If the bread starts to brown too quickly, you can loosely tent it with foil. - 10
Let the cougnou cool on a wire rack before serving. It can be enjoyed warm or at room temperature.
💡 Profesjonelle tips: Cougnou is best enjoyed fresh, within a day or two of baking.
💡 Profesjonelle tips
- ✓For a richer bread, you can use a mix of milk and cream for the liquid.
- ✓If you can't find pearl sugar, coarse sanding sugar or even chopped sugar cubes can be used.
- ✓The dough can be made a day in advance and refrigerated overnight after the first rise, then shaped and proofed the next day.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Add chocolate chips or candied fruit to the dough along with or instead of raisins.
- Some recipes include a touch of cinnamon or lemon zest for added flavor.