Cougnolle or cougnou (belgian christmas cake) with the magimix
Welcome to our page dedicated to the magimix recipe for "cougnou"! If you are looking for a delicious traditional Belgian brioche, also known as "cougnou" or "cougnolle," you've come to the right place. With the help of your faithful magimix, you will be able to easily make this soft and fragrant specialty that brings joy to both young and old during the holiday season.
The "cougnou" is a brioche shaped like a little man or a swaddled baby, often adorned with sugar pearls or raisins. Its light texture and delicate flavor make it an essential treat for breakfast or as a snack during the festive period.
Thanks to your magimix, preparing the "cougnou" will be a breeze. You will be able to make the brioche dough in a few simple steps and benefit from the automated kneading and rising of the dough to achieve a perfect texture. The magimix cooking mode ensures a perfectly golden brioche that is both soft and light.
Whether it's to carry on a family tradition, to impress your guests at a festive meal, or simply to treat yourself, the magimix "cougnou" is a recipe not to be missed. So, follow our detailed guide and let yourself be enchanted by the captivating aroma that will fill your kitchen. You won't be able to resist the temptation to taste a slice of this delicious brioche, a symbol of warmth and conviviality.
Season
Enjoy this recipe of dessert cooking with the magimix , to be made between december and january.
Informations
10 minutes
🍳 Cooking
30 minutes
🕛 Duration
40 minutes
⬈ Difficulty
2/10
🥕 Ingredients
7
👣 Steps
11
𝄙 Comments
No
No (No vote)
Ingredients for people
150G of milk
50g of sugar
35G of butter
15G of yeast
1 whole egg
1 egg yolk
Making
The cougnolle or cougnou is a Belgian bread, like cake, ie brioche typical shaped Christmas "little Jesus"
- Place milk and yeast in the bowl of the magimix.
- Set 2 minutes of 37°C to speed 3.
- Add flour, sugar, whole egg and softened butter.
- Set to the ear function for 5 minutes.
- Let the dough rise for 1H.
- Preheat oven to 210°C.
- Rework the dough a little.
- Remove some dough to form two balls to the end of the cougnole.
- With the remaining dough to form the body of the cougnolle.
- Add the two balls on each side of the cougnole by gluing with a little water.
- Brush the cougnolle with egg yolk and bake 30 minutes.
This Begian Christmas cake, cougnole or cougnou, is better eaten cold
You will enjoy this Belgian brioche that is traditionally eaten on Saint Nicholas Day or during the Christmas holidays. Yum ;)
** This recipe was made with the Thermomix TM31. It has been automatically translated by our system. It is therefore given for information only. You should be inspired by it rather than following it step by step.
Congratulations! You are now ready to delight your family and friends with your homemade "cougnou," prepared with your faithful companion, the magimix. The softness of the brioche, combined with the delicious flavors of sugar nuggets or raisins, will make every bite a moment of pure gustatory pleasure.
Don't forget to share this magimix "cougnou" recipe with your loved ones, in order to perpetuate this gourmet tradition and create precious memories around the table. Whether it's for the holiday season, family breakfasts, or indulgent breaks, the magimix "cougnou" will charm the taste buds of all those fortunate enough to taste it.
So, embark on this culinary adventure and let the magimix guide you to the success of your homemade "cougnou." Enjoy this special time to spread joy and indulgence around you. Enjoy your meal !
Frequently asked questions
Can I add candied fruits or raisins to my "cougnolle" ?
Yes, you can add diced candied fruits or soaked raisins to your dough. This will bring a sweet and fruity touch to your "cougnolle."
Should I brush my "cougnolle" with beaten egg before baking ?
Yes, it is recommended to lightly brush your "cougnolle" with beaten egg before baking to achieve a beautiful golden color on top while giving it a shiny and appetizing appearance.
How long should I knead the dough in the magimix ?
It is generally recommended to knead your dough at medium speed for about 8 to 10 minutes until it becomes soft and elastic. This will help achieve a light and airy texture in your "cougnolle."
Should I use fresh or dry yeast for this recipe ?
You can use either fresh baker's yeast or dry baker's yeast. Just make sure to adjust the quantities according to the specific instructions indicated on the packaging.
How do I shape my "cougnolle" to give it its traditional form ?
To shape a traditional "cougnolle," divide your dough into several portions and then roll them into elongated balls. Arrange these balls side by side on a buttered baking sheet or one lined with parchment paper, forming a crown shape.
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