Step 1

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

Step 2

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

Step 3

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

Step 4

Combine the ingredients with the dough hook.

Step 5

When the yeast is completely dissolved...

Step 6

... 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.

Step 7

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

Step 8

... then knead gently...

Step 9

... until the flour is fully incorporated.

Step 10

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.

Step 11

Add the softened butter cut into cubes...

Step 12

... 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.

Step 13

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

Step 14

Knock the dough back with your hand.

Step 15

Cover the bowl with cling film and refrigerate overnight.

Step 16

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.

Step 17

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

Step 18

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

Step 19

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

Step 20

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

Step 21

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

Step 22

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

Step 23

... then fold the right side over.

Step 24

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

Step 25

Shape the dough into a ball. Set aside.

Step 26

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

Step 27

... and spread them over the whole surface.

Step 28

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

Step 29

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

Step 30

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

Step 31

... then fold the left side over.

Step 32

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

Step 33

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

Step 34

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

Step 35

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

Step 36

... then fold the left side over.

Step 37

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

Step 38

Shape the dough into a ball. Set aside.

Step 39

Using an oil spray, grease three cougnou moulds.

Step 40

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%.

Step 41

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.

Step 42

Repeat the operations for every piece of dough.

Step 43

Shape the heavier ball into a sausage...

Step 44

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

Step 45

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

Step 46

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

Step 47

Leave to prove in a warm room...

Step 48

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

Step 49

The dough should get right up to the rim.

Step 50

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

Step 51

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

Step 52

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

Step 53

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

Step 54

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

Step 55

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

Step 56

We now have a cougnou with chocolate chips...

Step 57

... a pearl sugar version...

Step 58

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

Step 59

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