The "cougnolle" is a traditional Belgian brioche, also known as a "coquille." It is often prepared during Easter celebrations in Belgium and in some regions of northern France.

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.

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.

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."

After kneading your dough, you can let it rest in the magimix bowl covered with a clean cloth in a warm, draft-free place. Let it rise for about 1 to 2 hours until it doubles in size.

Yes, you can add diced candied fruits or soaked raisins to your dough. This will bring a sweet and fruity touch to your "cougnolle."

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.

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.

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.