Swiss - Fribourg-style Cuchaule: Saffron Bread

Baby Kato


This recipe has been posted for play in Culinary Quest - Switzerland, found at

This is a brioche-like saffron bread cuchaule which is traditionally eaten with Bénichon mustard during the Bénichon fall fair in Fribourg, Switzerland.


★★★★★ 2 votes

4 - 8 (1 loaf)
2 Hr 55 Min
35 Min


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550 g
white flour
80 g
1 tsp
1 - 2 pinch
cube yeast or 1 packet of dry yeast
40 g
butter, melted and warm
deciliter of milk
eggs, beaten seperately

How to Make Swiss - Fribourg-style Cuchaule: Saffron Bread


  • 1Mix flour, sugar, salt and saffron in an extra-large mixing bowl.
  • 2Prepare yeast and add yeast to flour mixture and stir.
  • 3Add milk and warm melted butter and stir.
  • 4Add saffron and one egg and stir well.
  • 5Knead until it forms a soft, smooth dough and it no longer sticks to sides of bowl.
  • 6Let it rise until it doubles in volume, about 2 hours.
  • 7Put dough onto floured working surface, and shape it into two round breads.
  • 8Cover baking sheet with wax paper and place loaves on baking sheet.
  • 9Use a knife to from a criss-cross pattern on the top of each loaf.
  • 10Let dough rise a second time for 30 to 45 minutes.
  • 11Preheat oven to 180° C.
  • 12Use a pastry brush to coat each loaf with the remaining beaten egg and bake for 30 to 35 minutes or until golden brown.
  • 13Cool before cutting.

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About Swiss - Fribourg-style Cuchaule: Saffron Bread

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: Eastern European
Other Tag: Quick & Easy

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