Couque au Beurre
The Quirky Foodster Team
Ingredients
- Strong white bread flour (4 cups) — 500 g (1.1 lb)
- Whole milk, warm (3/4 cup + 1 tbsp) — 200 ml (3/4 cup)
- Unsalted butter, softened (2/3 cup) — 150 g (5.3 oz)
- Caster sugar (1/4 cup + 1 tbsp) — 60 g (2.1 oz)
- Fresh yeast (0.7 oz (or 7g/2¼ tsp dried)) — 20 g (0.7 oz)
- Large eggs (2) — 2
- Fine sea salt (1½ tsp) — 8 g (0.3 oz)
- Egg yolk, for glazing (1) — 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.
- Strong white bread flour (4 cups) — 500 g (1.1 lb)
- Whole milk, warm (3/4 cup + 1 tbsp) — 200 ml (3/4 cup)
- Unsalted butter, softened (2/3 cup) — 150 g (5.3 oz)
- Caster sugar (1/4 cup + 1 tbsp) — 60 g (2.1 oz)
- Fresh yeast (0.7 oz (or 7g/2¼ tsp dried)) — 20 g (0.7 oz)
- Large eggs (2) — 2
- Fine sea salt (1½ tsp) — 8 g (0.3 oz)
- Egg yolk, for glazing (1) — 1
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