Cougnou

Before starting this Cougnou recipe, make sure you have organised all the necessary ingredients.

In a bowl, mix the yeast with warm milk until dissolved.

In the stand mixer bowl, place the flour. Add the sugar and salt.

Combine the ingredients with the dough hook.

When the yeast is completely dissolved...

... add to the preparation. The sugar and salt should not come into direct contact with the yeast. Salt and sugar affect enzyme cells and the yeast would lose its rising properties.

Add the whole eggs (at room temperature)...

... then knead gently...

... until the flour is fully incorporated.

Increase the speed and continue kneading for approximately 10 minutes in order to give the dough the appropriate texture. It should come away from the sides of the bowl.

Add the softened butter cut into cubes...

... and resume kneading until the dough comes away from the sides of the bowl. At this stage, the temperature of the dough should be roughly 22-23°C.

Cover with a tea towel and leave to rise at room temperature, until the dough has doubled in volume.

Knock the dough back with your hand.

Cover the bowl with cling film and refrigerate overnight.

The following day: Even though the dough is stored in the fridge, it will prove again. According to the filling you choose, prepare the chocolate chips, currants or pearl sugar. I made 3 different versions for this recipe.

Place the dough on a floured surface. Knock the dough back while shaping it into a ball...

... and divide it into 3 equal portions, using a dough cutter.

Cougnou with currants: Roll the dough out, lengthwise. Place the pearl sugar (calibre 10) in the centre spreading it a little.

Add the currants.
If you wish, you can soak the currants in a little hot water beforehand so they swell up.

The amounts of sugar and currants can be adjusted to taste.

Fold the left side of the dough towards the centre first...

... then fold the right side over.

Knead the dough carefully to ensure the currants and pearl sugar are evenly spread.

Shape the dough into a ball. Set aside.

Cougnou with chocolate chips: Roll the dough out, lengthwise. Place the chocolate chips in the centre...

... and spread them over the whole surface.

Add the pearl sugar (calibre 10). The amounts of sugar and chocolate chips can be adjusted to taste.

Press down on the dough to the sugar and chocolate chips adhere to the dough.

Fold the right side of the dough towards the centre first...

... then fold the left side over.

Knead the dough carefully to ensure the chocolate chips and pearl sugar are evenly spread.
Shape the dough into a ball. Set aside.

Cougnou with pearl sugar: Roll the dough out, lengthwise. Place the pearl sugar (calibre 40) in the centre...

... and spread over the whole surface. The amount of pearl sugar can be adjusted to taste.

Fold the right side of the dough towards the centre first...

... then fold the left side over.

Knead the dough carefully to ensure the pearl sugar is evenly spread.

Shape the dough into a ball. Set aside.

Using an oil spray, grease three cougnou moulds.

Moulding the bread: Divide the dough into 3 portions: 2 small portions equalling 50% of the total weight (25 + 25%) and 1 large portion equalling the other 50%.

Example: This dough ball weighs 472 grams. Divide the dough into two balls, weighing 118 grams each, and into a third ball of 236 grams.

Repeat the operations for every piece of dough.

Shape the heavier ball into a sausage...

... and shape the two small chunks into round balls.

Arrange the three chunks into a stainless steel cougnou ring...

... which has been set over a Silpat baking mat, placed on top of a perforated Silichef baking sheet.

Leave to prove in a warm room...

... covered with a clean cloth for about 1.5 hours.

The dough should get right up to the rim.

Using a brush, glaze the surface of the dough with egg yolk.

According the filling you chose, scatter chocolate chips...

... currants or pearl sugar (calibre 10) over the surface.

Bake in a preheated oven at 180°C (gas 4) for 20 or 25 minutes.

A fan-assisted oven is preferable. When the cougnou breads are golden and puffed up...

... remove from the oven and leave to cool.

We now have a cougnou with chocolate chips...

... a pearl sugar version...

... and a cougnou with currants.
Other versions could include chopped pink pralines, candied fruit, etc.

When cold, release them gently from the mould. If needed, slide the blade of a knife between the bread and the ring.
Enjoy!