Cougnou

                                                  

Ingredients:

For the Eggwash:

Preparation:

Combine the flour and salt in a large bowl. Make a well in flour. Pour warm milk into well. Add yeast and let sit for 10 minutes.

Add the eggs, sugar and cinnamon. Beat the mixture with a spoon (you can use your electric mixer if you wish).

Gradually add the butter. Turn dough onto a floured surface and knead until it no longer sticks to work surface.

Place in a greased bowl. Cover with plastic wrap or a damp towel. Allow to rise 2 hours, or until doubled in size.

Turn onto work surface. Knead in raisins and the coarse sugar crystals.

Divide dough into six balls. Lightly grease or spray 2 cookie sheets.

Connect three balls, representing head, body and legs, on each sheet. Allow to rise until doubled in size (2 hours).

Preheat oven to 180°C. Combine egg yolks with 3 teaspoons milk. Brush loaves with mixture.

Sprinkle with reserved 2 tablespoons sugar crystals. Bake for 25 minutes, or until a deep golden brown.