Le cougnou

  • Cougnou-bonhomme-fouet
  • Lait-oeufs
  • Sucre
  • Pate-cougnou
  • Raisins-secs
  • Cuisson-pate
  • Cougnou-bonhomme
  • Cougnou-beurre

- 1 kg confectioner’s flour

- 1 teaspoon salt

- 80 g fresh baker’s yeast

- 2 dl milk

- 3 dl water

- 2 eggs

- 200 g caster sugar

- 150 g melted butter (unsalted)

- 150 g raisins

- 100 grams pearl sugar

Opening day(s)

Thin down the yeast in the warm milk.

Form a well in the flour for putting in your ingredients, starting with the milk and yeast and finishing with the salt.

Mix the whole thing thoroughly until you get a smooth ball of dough.

Knead the dough for around 15 minutes and let it rise in a slightly floured dish, covered with a clean cloth, at room temperature for +/- 1 hour 30 mins.

Then add the pearl sugar and raisins lightly rolled in flour. Knead the whole thing thoroughly.

Divided the dough into 8 or 10 portions as preferred and shape your “men”.

Place them on baking paper and allow them to rise for 20 to 30 more minutes so that they double in volume.

Using a brush, wet them with a little egg yolk so that they take on a more golden hue during baking.

Bake your creations in an oven pre-heated to 180°C for 20 to 30 minutes.

Allow to cool on a cake rack.

Bon appétit!

  • Level of difficulty :
    • Easy
  • Nombre de personnes :
    • Number of people 8
  • Temps de préparation :
    • Preparation time 2:30
    • Cooking time 0:30