Cuchaule - Swiss Saffron Bread

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 1 tsp saffron threads 1 tsp saffron threads
• 250ml (1 cup) milk 250ml (1 cup) milk
• 50g (1/4 cup) unsalted butter, melted 50g (1/4 cup) unsalted butter, melted
• 2 tbsp honey 2 tbsp honey
• 1 tsp salt 1 tsp salt
• 1 egg, beaten 1 egg, beaten
• Pearl sugar, for sprinkling on top Pearl sugar, for sprinkling on top

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 3g
• Carbohydrates (total, sugars): 42g, 6g
• Protein: 7g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. 2.
   In a mortar and pestle, grind the saffron threads into a fine powder.
3. 3.
   In a large mixing bowl, combine the flour, saffron powder, melted butter, honey, salt, and the yeast mixture. Mix well until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
6. 6.
   Preheat the oven to 180°C (350°F).
7. 7.
   Punch down the dough and shape it into a round loaf. Place it on a baking sheet lined with parchment paper.
8. 8.
   Brush the top of the loaf with beaten egg and sprinkle pearl sugar generously over it.
9. 9.
   Bake for 30-35 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
10. 10.
    Remove from the oven and let it cool on a wire rack before slicing and serving.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, soak the threads in a tablespoon of warm milk for 10 minutes before adding them to the dough.

Tips & Tricks

• For a richer flavor, you can add a pinch of ground nutmeg or cardamom to the dough.
• Serve the Cuchaule warm with a generous spread of butter or alongside a cheese platter for a delightful Swiss experience.
• If you don't have pearl sugar, you can substitute it with coarse sugar or even omit it altogether.

Serving advice

Cuchaule is best enjoyed warm or at room temperature. Slice it and serve it as a standalone treat or pair it with your favorite spreads, cheeses, or cold cuts. It also makes a fantastic addition to brunch or breakfast spreads.

Presentation advice

To showcase the beautiful golden color of the Cuchaule, present it on a wooden cutting board or a rustic bread basket. You can sprinkle some additional saffron threads on top for an extra touch of elegance.