Breakfast
Couque au Beurre
Ingredients
- - 500 g Strong white bread flour (4 cups)
- - 200 ml Whole milk, warm (3/4 cup + 1 tbsp)
- - 150 g Unsalted butter, softened (2/3 cup)
- - 60 g Caster sugar (1/4 cup + 1 tbsp)
- - 20 g Fresh yeast (0.7 oz (or 7g/2¼ tsp dried))
- - 2 Large eggs (2)
- - 8 g Fine sea salt (1½ tsp)
- - 1 Egg yolk, for glazing (1)
Method
- Warm the milk gently until tepid, then dissolve the yeast into it and leave for 5 minutes until frothy.
- In a stand mixer bowl, combine flour, sugar and salt. Add the milk mixture and eggs, then knead on low speed for 5 minutes.
- With the mixer still running, add the softened butter a little at a time, kneading until the dough is smooth, glossy and elastic, about 10 minutes.
- Cover and prove in a warm place for about 1½ hours, until doubled in size.
- Knock back the dough, divide into 8 equal pieces, and shape each into a smooth oval bun. Place on a lined baking sheet, cover, and prove for a further 45 minutes.
- Preheat the oven to 190°C (375°F). Brush each bun with beaten egg yolk.
- Bake for 15–18 minutes until deep golden brown. Cool on a wire rack before serving.
Introduction: A soft, lightly sweet yeasted bun enriched with plenty of butter, couques au beurre are a staple of Belgian
breakfast tables and bakery counters.
Cultural Background: A soft, lightly sweet yeasted bun enriched with plenty of butter, couques au beurre are a staple of Belgian
breakfast tables and bakery counters. Verviers and the wider Wallonia region are especially known for their
version, often eaten simply with a smear of jam or, most traditionally, sirop de Liège (a thick pear-and-apple
syrup).
Tips: Butter must be soft, not melted, or it will loosen the dough's structure. A double prove gives the characteristic light, pillowy crumb — don't rush either rise.
Variations: Add raisins soaked in rum for a festive version. Dairy-free version: substitute plant butter and oat milk with good results.
Vegetarian/Vegan: Naturally vegetarian.
Storage: Store in an airtight container at room temperature for up to 2 days.
Reheating: Warm for 5 minutes at 150°C (300°F) to refresh, or 10 seconds in a microwave.
Nutrition: Per bun: approx. 290 kcal, 6g protein, 14g fat, 34g carbohydrate, 4g sugar.
FAQs:
Q: Can I freeze the dough?
A: Yes — freeze after shaping, then thaw overnight in the fridge before the final prove.
Q: Why is my couque dense?
A: This usually means under-proving; the dough needs full time to double at each stage.