Tips and tricks on the cougnolle or cougnou (belgian christmas cake) with the magimix

13 tips and tricks about the magimix recipe

• The "cougnou" or "cougnolle" or "pain de jésus" is a brioche from northern France and Belgium that is eaten on Saint Nicholas and Christmas.
  
• Use ingredients at room temperature, especially eggs and butter, to achieve better incorporation and a more homogeneous dough.
  
• To activate the yeast more quickly, dissolve it in a little warm milk with a pinch of sugar before adding it to the mixture.
  
• During kneading in the magimix, monitor the consistency of the dough carefully. It should be soft and slightly sticky without being too wet. Add a little flour if necessary to adjust the texture.
  
• If you want to add flavors such as orange blossom water or rum, incorporate them gradually in small quantities until you achieve the desired taste.
  
• Leave enough space between each ball when shaping on the baking sheet so that they can rise evenly during baking.
  
• To give a beautiful golden color to your "cougnolle", gently brush it with a mixture of beaten egg yolk and a little milk before baking.
  
• If you want to achieve an even shinier crust after baking, lightly sprinkle your "cougnolle" with powdered sugar as soon as it comes out of the oven.
  
• If you find that your dough is not rising enough, place the bowl containing the dough in a warm place (e.g. near a radiator) or preheat your oven slightly and then turn it off before placing the bowl in it to create a conducive atmosphere for rising.
  
• To add a personal touch to your "cougnolle", you can add chocolate chips, candied fruit, or even spices like cinnamon or cardamom according to your taste and preferences.
  
• Once baked, let your "cougnolle" cool completely on a rack before enjoying it. This will allow the inside to solidify well and the flavors to fully develop.
  
• It resembles a large, well-flavored brioche. See our recipe for magimix braided brioche.
  
• You can add raisins or chocolate chips to make it even more indulgent.