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Brosa belgiana - Cougnolle (or cougnou)

Brosa belgiana - Cougnolle (or cougnou)


Prepare the mayonnaise: make a mixture of yeast, a little warm milk, a tablespoon of sugar and 2 tablespoons of flour. Let it double in volume.

In the bowl where we form the dough we put flour, mayonnaise, sugar, eggs and salt.

Mix and incorporate the warm milk. When we have integrated the milk, we put the soft butter (not melted) and knead approx. 10-15 minutes. (I added a little flour)

Cover and let rise for 2-3 hours.

Degass the dough quickly and incorporate the raisins.

Divide the dough into as many pieces of muffin as you want to make (I made a large muffin and 2 smaller ones).

Each piece is divided into 2 - with one half we make the body shape, the other half we divide it into 2 and we make 2 balls (heads).

We combine them to form a muffin. We put them on a tray covered with baking paper.

Another method: shape the dough lengthwise, press the dough and twist it to form a round head a few inches from each end.

Let them rise for another 30 minutes.

Preheat the oven to 180 ° C.

Grease with the yolk / milk mixture and decorate with pearl sugar.

Bake in the preheated oven for 30 minutes.



Video: Les cougnous, une merveille de lhiver!