Here’s a detailed recipe and explanation for Cougnou bread, a traditional sweet bread from Belgium, often made around Christmas.
Cougnou Bread (Belgian “Bread of Jesus”)
About Cougnou
Cougnou, also called “Bread of Jesus”, is a soft, slightly sweet bread traditionally baked in Belgium during the Christmas season. Its unique shape resembles a baby wrapped in swaddling clothes, symbolizing the baby Jesus. This bread is perfect for festive breakfasts or as a sweet treat with tea or coffee.
Ingredients (Makes 2 small loaves or 1 large loaf)
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500 g (4 cups) all-purpose flour
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200 ml (¾ cup) milk, lukewarm
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80 g (¼ cup) sugar
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80 g (6 tbsp) unsalted butter, softened
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20 g fresh yeast (or 7 g active dry yeast)
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1 egg
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½ tsp salt
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Optional: pearl sugar for decoration
Instructions
Step 1: Prepare the Yeast
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In a small bowl, mix yeast, a teaspoon of sugar, and warm milk.
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Let it sit 5–10 minutes until foamy.
Step 2: Make the Dough
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In a large bowl, combine flour, remaining sugar, and salt.
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Add the yeast mixture, egg, and softened butter.
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Knead the dough for 8–10 minutes until smooth and elastic.
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Using a stand mixer with a dough hook works well.
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Step 3: First Rise
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Cover the dough with a clean cloth.
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Let it rise in a warm place for 1–1.5 hours, or until doubled in size.
Step 4: Shape the Cougnou
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Punch down the dough to release air.
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Divide into portions (if making small loaves).
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Roll each portion into a log about 25–30 cm long.
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Shape the log to resemble a baby: pinch one end to form the head, slightly tuck the other end to form the body.
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Place shaped dough on a parchment-lined baking tray.
Step 5: Second Rise
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Cover again and let rise 30–40 minutes until puffy.
Step 6: Bake
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Preheat oven to 180°C / 350°F.
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Brush dough lightly with milk or beaten egg for a golden crust.
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Sprinkle pearl sugar on top if desired.
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Bake 20–25 minutes until golden brown.
Step 7: Cool & Serve
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Allow to cool slightly before serving.
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Serve with butter, jam, or enjoy plain with coffee or tea.
Tips for Perfect Cougnou
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Soft dough: Don’t skimp on kneading—it ensures a soft, airy bread.
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Warm environment: A slightly warm spot helps the dough rise properly.
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Decoration: Pearl sugar or a light glaze makes it festive and traditional.
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Variations: Some recipes include raisins, orange zest, or a touch of cinnamon for extra flavor.
Fun Fact
Cougnou is also called “Cougnolle” in some regions of Belgium. Its traditional shape and preparation date back centuries and are especially associated with Wallonia and Brussels during Christmas celebrations.