Swiss Food: Fribourg-style Saffron Bread

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Swiss Food: Fribourg-style Cuchaule: Saffron Bread to Eat with Your Bénichon Mustard

by Jonell Galloway

From the archives

In my article, Bénichon Mustard, A Fribourg Specialty to Welcome the Cows Coming Home a few days ago, I talked about the brioche-like saffron bread cuchaule which is traditionally eaten with Bénichon mustard during the Bénichon fall fair in Fribourg, Switzerland.

I translated this recipe from the Delimoon site from the French and adapted it.

Photo courtesy of Moja Kuchnia with authorization.



Click here for metric-Imperial conversions.

550 grams white flour
80 grams sugar
1 teaspoon salt

1-2 pinches of saffron
½ cube yeast or 1 packet of dry yeast
40 grams butter, melted and warm
3 deciliter milk
2 eggs, beaten separately


  1. Mix flour, sugar, salt and saffron in an extra-large mixing bowl.
  2. Prepare yeast. Add yeast to flour mixture. Stir.
  3. Add milk and warm melted butter. Stir.
  4. Add saffron and one egg. Stir well.
  5. Knead until it forms a soft, smooth dough.
  6. Continue kneading until dough no longer sticks to sides of bowl.
  7. Let it rise until it doubles in volume, about 2 hours.
  8. Put dough onto floured working surface, and shape it into two round breads.
  9. Cover baking sheet with sulfur or wax paper. Put loaves on baking sheet.
  10. Use a knife to from a criss-cross pattern on the top of each loaf.
  11. Let dough rise a second time for 30 to 45 minutes.
  12. Preheat oven to 180° C.
  13. Use a pastry brush to coat each loaf with the remaining beaten egg.
  14. Bake for 30 to 35 minutes or until golden brown.
  15. Cool before cutting.
Note: Cachaule always tastes better the next day! Eat it with butter and Bénichon mustard.
For the Bénichon mustard recipe, see Switzerland: Bénichon Mustard, A Fribourg Specialty to Welcome the Cows Coming Home.



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  • verO
    October 3, 2011

    Bonjour Jonell
    Je me permets de vous écrire en français. En anglais, je me débrouille mieux en lecture qu’en écriture.
    Je suis très flattée que vous ayez choisi ma recette de cuchaule pour votre article.
    Celà m’aura permis de découvrir votre site. Votre approche de la nourriture et de ses dérivés me correspond totalement. Et de plus, vous postez de Suisse. Celà est très intéressant.
    Donc, beaucoup de lecture à rattraper.
    Au plaisir de vous relire.

  • verO
    October 3, 2011

    Bonjour Jonell
    Je me permts de vous écrire en français. Je me débrouille bien lecture mais l’écriture me donne plus de fil à retordre.
    Je suis très flattée que ma recette ait retenue votre attention.
    Ce qui par la même occasion me permet de découvrir votre site dont l’approche culinaire me correspond bien.
    Donc, beaucoup de lecture à rattrapper.
    Au plaisir de vous relire.

    • Jonell Galloway
      October 3, 2011

      Je vous ai écrit il y a quelques temps mais je pense que mon mail a dû tomber dans la boîtes des indésirables !

      Je suis contente que vous aimez notre site. J’espère qu’on pourrait continuer à collaborer.


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