Rising time: 3 hours
Cooking time: 30-35 minutes
Geographical location: Canton of Fribourg
Origin: Fribourg, 16th century
Origin of the name: from the Fribourg dialect "kûchola"
Cuchaules represent authenticity and exceptional refinement and flavor. This sweet roll, originally intended to be eaten for breakfast, is also enjoyed during Benichon, a popular Fribourg celebration that extends for several days, held each fall to mark the end of the harvest and transhumance. On this occasion, cuchaules are eaten as an aperitif with butter and Benichon mustard (a sweet and sour product made with vin cuit, white wine and mustard flour).
Note: cuchaules are even better the second day.
Although traditionally served with butter and Benichon mustard, cuchaules can also be used as burger buns, as suggested by Pierre-André Ayer, Michelin-starred chef of Le Pérolles in the Fribourg region.
- Dissolve the yeast in milk with sugar.
- In a bowl, place the flour, butter, milk (1), saffron and salt. Stir well.
- Knead until it forms a soft, smooth dough. Continue kneading until dough no longer sticks to sides of bowl. Let it rise until it doubles in volume, about 2 hours.
- Put dough onto floured working surface, and shape it into two round breads or small rolls.
- Put the loaves on baking sheet. Let dough rise a second time for 30 to 45 minutes.
- Preheat oven to 180°C / 350°F. Use a knife to form a criss-cross pattern on the top of each loaf.
- Use a pastry brush to coat each loaf with the beaten egg yolk and saffron threads
- Bake for 30 to 35 minutes or until golden brown.
- Cool before cutting.
Photo courtesy of Moja Kuchnia
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