Cougnolle or cougnou (belgian christmas cake) with the magimix
Welcome to our page dedicated to the magimix recipe for "cougnolle" ! If you are looking for a delicious brioche bread traditionally prepared during the Saint Nicholas and Christmas holidays in Belgium and Northern France, you've come to the right place. With your magimix, you will be able to easily make this specialty that will delight both young and old.
"Cougnolle," also known as "cougnou" or "Christmas shell," is a soft, fragrant, and slightly sweet brioche bread, traditionally shaped like a little man or a swaddled baby. It is often adorned with sugar pearls or raisins, and its tender and airy texture makes it a real treat to enjoy for breakfast or as a snack.
Thanks to your magimix, preparing the "cougnolle" will be a breeze. You will be able to mix and knead the dough in no time, achieving a perfect and homogeneous texture. The magimix cooking mode ensures even baking and a perfectly golden brioche.
Whether it's to celebrate the Saint Nicholas and Christmas holidays, to give as a gourmet gift, or simply to delight your family, the magimix "cougnolle" will be a guaranteed success. So, follow our detailed recipe and dive into the preparation of this traditional delight. You will love the aroma that will fill your home and the taste of this delicious and comforting brioche.
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 4 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 now have all the tools you need to prepare delicious "cougnolles" with magimix. This traditional Belgian specialty will delight your taste buds and those of your loved ones during the holiday season or any time of the year.
The soft texture of the dough, the richness of the flavors from the brown sugar and candied fruits, and the captivating aroma of the yeast will transport your senses into a whirlwind of indulgence.
Feel free to share this magimix "cougnou" recipe with your friends and family and continue this culinary tradition that brings families together and creates precious memories. Whether it's for breakfast, a snack, or a sweet treat to enjoy at any time of the day, the magimix "cougnou" will be the star of the table.
So, take out your magimix, follow the recipe steps, and indulge yourself with these delicious "cougnolles." Let yourself be carried away by their sweetness and enchanting aroma, and savor these moments of shared happiness. Enjoy your meal !
Frequently asked questions
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."
How should I store my "cougnolle" once it is baked ?
Once cooled, you can wrap your "cougnolle" in plastic wrap or place it in an airtight bag to keep it fresh for several days. You can also freeze it and thaw as needed.
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.
What are the necessary ingredients to make a "cougnolle" with the magimix ?
The main ingredients are flour, sugar, eggs, butter, warm milk, fresh (or dry) baker's yeast, as well as flavors such as orange blossom water or rum.
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.
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