Cougnous

Thanks to Chantal Florent for her recipe

For 8 small cougnous
Ingredients:
- 330 gr flour
- 150 g of milk (I put almond milk)
- 1 egg yolk
- 40 g fresh yeast or 22 g of dry yeast (1 teaspoon is required)
- 100 gr of non hydrogenated margarine
- 30 gr sugar
- 8 grams of salt

Filling: 100 gr pearl sugar and 50 grams of raisins
you can also choose chocolate chips.

Make a fountain with the flour.
In the center, pour the milk, egg yolks and yeast.
On the sides put the sugar and salt, let the butter aside for the moment.
Mix all ingredients gently so that the fountain does not leak, and then add the butter.
Work the dough for 5 minutes until it becomes smooth.
Cover it and to rest for 15 minutes.
Add the pearl sugar and raisins.
Again let stand 5 minutes to relax dough.
Then form 8 balls of dough (80 g) and extend them into a long rod that you deposit in your mini cougnous fingerprints or on a parchment paper.
Cover and let stand for 30 minutes, Brush with the beaten egg with a pinch of salt.
Put on your oven to 180-200 ° C. Meanwhile the cougnous still rest.
When the oven is preheated, put cougnous to cook for 15 minutes (check color).