The cuchaule is a brioche bread of Fribourg origin which accompanies the dishes of Bénichon. Today it is eaten all year round!
The particular secret of this brioche-type bread is the exotic touch lent by the addition of saffron. With its amber colour it has a taste found nowhere else. Let’s go to Châtel-Saint-Denis in FRIBOURG REGION, where Thierry Grand gives us some of the secrets of its preparation.
"The recipe has remained practically unchanged since the time of my grand-father", explains the baker. On his worktop, the master baker arranges the principal ingredients: flour, milk, butter, sugar, salt, yeast, egg and the pinch of saffron, which stands out from the other ingredients because of its flaming colour.
Following several stages of preparation meticulously undertaken by the master baker, the famous cuchaule is ready. Ready to be savoured at any time of day and in all forms. For cuchaule is not only delicious accompanied by the famous Bénichon mustard, "but it can also be enjoyed with Gruyère AOC, fillet of smoked trout or some jambon de la borne (local smoked ham)", explains Thierry Grand.
Preparation: 120 min
Cooking: 45 min
- 1 kg of white flour
- 5dl of slightly warm milk
- 100g of butter
- 120g of sugar
- 1 tea spoon of salt
- 1 pinch of saffron
- 20g of yeast
- 1 egg yolk
Thin the yeast down with the milk, add the sugar and melt. Put the flour in a bowl. Add the butter cut in pieces, the milk, the saffron and a little salt. Well knead the paste and let rise in a tempered place during 2 hours. Form round breads, let rise a moment in a fresh place. Add a top of saffron to the egg yolk and brush the breads. Cut into squares and cook about 30-45 minutes in an oven at 180°C.
Cuisine & traditions au Pays de Fribourg. Editions La Sarine