Though it isn’t specifically and Easter bread, the Cuchaule of Canton Fribourg is certainly festive.  Once only made for the canton’s annual harvest celebration, La Benichon, now this bread is available in the canton’s bakeries all year long.  The version pictured is from the Boulangerie Patisserie Tea Room Saudan in Fribourg.

Makes 3 loaves


20 grams compressed yeast

5 dl warm milk

120 grams granulated sugar

1 kilo bread flour

100 grams unsalted butter, softened

1 teaspoon salt

Pinch powdered saffron

Beaten egg yolk for brushing the loaves

Whisk the yeast and milk together in the bowl of an electric mixer and stir in the sugar.  Pour in the flour over the milk mixture without stirring in, then add the butter in small pieces, the salt, and the saffron.

Mix the dough, using the dough hook, until the dough is smooth, about 5 minutes.

Let the dough ferment, covered, until well risen, about 1 to 1 1/2 hours.

Deflate the dough and divide into 3 pieces; form round loaves and arrange on baking sheets.  Cover and allow to rise until almost double in bulk.

Once risen, slash the loaves in a diagonal lattice and brush with the egg yolk.

Bake at 375 degrees until deep golden and baked through to an internal temperature of 200 degrees, about 45 to 55 minutes.

Cool on a rack and serve the day they are baked or wrap and freeze for longer storage.

Here's some information about Swiss saffron:

http://www.swissinfo.ch/eng/saffron--the--red-gold--from-the-mountains-of-valais/41074524