Roll the paste in ball and let raise 2 h. Travaillez again and divide it into two parts. With one of it, work a lengthened ball which you will deposit on the plate of the furnace.

Divide other half into two, form 2 balls rounder than you will join with the first.

On one of these balls, insert 2 currants to form the eyes, larger to form the nose and gild the whole with the egg yolk. Let raise again.

Charge with hot furnace and let cook 40 min.


A very old recipe for an Easter Bread. Please forgive the translation. I'm posting here hoping someone might translate it to modern times for me.

Mr Breakfast would like to thank football for this recipe.

From bissell50

What the?

Comment submitted: 11/19/2008 (#6893)



From abelz0 (Team Breakfast Member)

Here is an other Translation of the cougnou or Cougnolle recipie hope this will be more clear.....

Cougnou or Cougnolle

1 kg. of flour
40 gr. fresh yeast
250 gr. of butter
300 ml of warm milk
2 teaspoons of salt
6 eggs
100 g of sugar
140 gr de raisins
400 gr. sugar
1 teaspoon of cinnamon
three egg yolks and three spoons of milk to shine

1 kg. of flour
40 gr. fresh yeast
250 gr. of butter
300 ml of warm milk
2 teaspoons of salt
6 eggs
100 g of sugar
140 gr de raisins
400 gr. sugar
1 teaspoon of cinnamon
three egg yolks and three spoons of milk to shine

Mix flour with salt make a well add the yeast and the warm milk in the middle Mix a little flour with yeast and let rest for10 min

Then add the eggs, sugar, cinnamon, and start to beat the mixture, then add the butter and finish mixing the dough knead the dough until it does not stick on the surface.

Let rise at least 1 hour. In a warm place.

Then mix the grapes, sugar, and divide the dough in three balls of a150 gr. each leave to raise again.

Pre-warm oven at 429 degrees.

Taking the dough balls make three cords and braid the dough cords. It will look like a big fat braid. Put the braid in a baking sheet.

Brush with egg and milk and cook for 25 min.

you must see the bread turn gold, if not leaving 5 minutes more if necessary.

Comment submitted: 11/7/2008 (#6761)



From Angel Eyes

This recipie seems to have been translated by "Horat!" Oh well better luck next time.... Best Regards, Angel Eyes

Comment submitted: 11/13/2007 (#3994)



From loolah

This must be a hoax!! I can't stop laughing. Could we have directions for the 21st century please??

Comment submitted: 10/3/2007 (#3692)



From KLC

Clarify the measurements so we can give this a try. It sounds very interesting.

Comment submitted: 7/1/2007 (#3140)



From Duckie Pie

I agree with no furnace!!!!! What do you think this is... the 1700''s???????

Comment submitted: 3/4/2007 (#1731)



From No Furnace

Who Owns a Furnace?!? I Sure Don't. Jeez. How do you make it with a REGULAR Oven?!

Comment submitted: 12/13/2006 (#947)

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