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Serves: 8

Geographical location: Canton of Fribourg Origin: Fribourg, 16th century Origin of the name: from the Fribourg dialect "kûchola" 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.


  • 550 g bread flour (2.1/3 cups)
    80 g sugar
    1 tsp salt
    1 to 2 pinch saffron powder
    ½ cube yeast or 2 1/4 teaspoons usually for most active dry yeast single packs in the US
    60 g (2 oz) butter, melted and warm
    3 deciliter of milk (3 deciliters=1 1/4 cups)
    2 eggs, beaten seperately


  • Dissolve the yeast in 1/2 cup warm milk and a teaspoon sugar. After 5-10 minutes, the mixture should be foamy.
    Mix flour, sugar, salt and saffron in an extra-large mixing bowl.
    Add yeast to flour mixture and stir.
    Add milk and warm melted butter and stir.
    Add saffron and one egg and mix well.

    Knead until it forms a soft, smooth dough and it 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.
    Cover baking sheet with wax paper and place loaves on baking sheet.

    Use a knife to form a criss-cross pattern on the top of each loaf.
    Let dough rise a second time at room temperature for 30 to 45 minutes.

    Preheat oven to 180° C. (360° F)
    Use a pastry brush to coat each loaf with the remaining beaten egg and bake for 30 to 35 minutes or until golden brown.

    Cool before cutting.
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