Saffron bread recipe : Swiss Cuchaule

The famous saffron brioche from the canton of Friborg. Delicious, soft, perfect for Sunday brunch or breakfast … Before confinement, I was buying it from time to time, and today well I bake it!

Here is the recipe I made. Have a good day.

Saffron traditional swiss brioche

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Prep Time 20 mins

Cook Time 40 mins

Temps de repos 2 hrs 30 mins

Total Time 1 hr

Servings 4 people

Ingredients

  

• 10 gr fresh baker’s yeast
• 2.5 dl warm milk
• 60 gr sugar
• 500 gr flour
• 1 tsp salt
• 50 gr butter diced
• 60 mg saffron powder
• 1 egg yolk

Instructions

 

• In a saucepan, heat the milk a little.
• Mix the yeast in the barely heated milk.
• Pour the sugar into the pan and mix until it melts.
• In the bowl of the food processor, pour the flour, salt, butter, saffron, milk and knead until a smooth dough is obtained.
• Let stand for 2 hours at room temperature after covering with a damp cloth.
• Form a ball then place on a plate covered with parchment paper.
• Let sit for 30 minutes.
• Preheat the oven to 180 ° C.
• Brush with the egg yolk mixed with 2 tsp. of water.
• Grid using a knife. Make deep incisions.
• Bake for 40 minutes.