. . . . "Cougnou"@en . . "Cougnou"@es . . . . "8529428"^^ . . . . . "Le cougnou, appel\u00E9 aussi cougnole dans certaines r\u00E9gions mais \u00E9galement folard, coquille ou pain de J\u00E9sus, est une viennoiserie typique de la Belgique et du nord de la France consomm\u00E9e durant les p\u00E9riodes de la Saint-Nicolas et de No\u00EBl ainsi qu'\u00E0 la Saint-Martin. Ce pain semble \u00EAtre originaire de l'ancien Hainaut mais son usage s'est r\u00E9pandu dans toutes les provinces du sud des Pays-Bas belgiques et en Principaut\u00E9 de Li\u00E8ge."@fr . . "1047114800"^^ . . . . . . "Cougnou \u00E4r en form av br\u00F6d. Det bakas traditionellt kring jul i norra Frankrike med omnejd. Detta jesusbr\u00F6d \u00E4r en brioche vars form p\u00E5minner om jesusbarnet insvept i lindekl\u00E4der. Som variant finns det med choklad och med s\u00F6tsaker inbakade i sig. Det finns olika regionala namn f\u00F6r bakverket: \n* coquille i Flandern och Tournai, d\u00E4r man anv\u00E4nder \u00E4ven termen fisquemalles \n* cougnole eller Cugnoli i Hainaut i Belgien (Cognolle lokalt i Mons) \n* Cougnou i Valonsktalande provinser och Bryssel \n* Jesus i norra Hainaut (Lessines) \n* qu\u00E9niole eller cuniole i Hainaut och franska Cambr\u00E9sis \n* qu\u00E9nieu i Champagne \n* volaeren eller folarts i Flandern Flaming(Dunkerque) Denna artikel om bakning, br\u00F6d eller bakverk saknar v\u00E4sentlig information. Du kan hj\u00E4lpa till genom att l\u00E4gga till den."@sv . "Bread of Jesus"@en . . . . . . . . . . . . "Cougnou"@pt . . "250"^^ . . . . . "O cougnou, tamb\u00E9m chamado de cougnole em algumas regi\u00F5es da Fran\u00E7a, ou p\u00E3o de Jesus, \u00E9 uma viennoiserie t\u00EDpica da B\u00E9lgica e do norte da Fran\u00E7a, consumida durante as comemora\u00E7\u00F5es de S\u00E3o Nicolau e Natal."@pt . . . . . "Le cougnou, appel\u00E9 aussi cougnole dans certaines r\u00E9gions mais \u00E9galement folard, coquille ou pain de J\u00E9sus, est une viennoiserie typique de la Belgique et du nord de la France consomm\u00E9e durant les p\u00E9riodes de la Saint-Nicolas et de No\u00EBl ainsi qu'\u00E0 la Saint-Martin. Le pain de J\u00E9sus est un pain brioch\u00E9 dont la forme rappelle celle de l'enfant J\u00E9sus emmaillot\u00E9. Il peut aussi avoir la forme sp\u00E9ciale d'un pain \u00E0 deux t\u00EAtes. On ajoute \u00E0 la p\u00E2te du sucre perl\u00E9, des raisins secs ou des p\u00E9pites de chocolat selon les r\u00E9gions. En Belgique, il est traditionnellement au sucre perl\u00E9. Il est \u00E0 diff\u00E9rencier du craquelin et du cramique qui ont une forme de pain, ont une p\u00E2te et go\u00FBt diff\u00E9rent et dont la partie sup\u00E9rieure est caram\u00E9lis\u00E9e \u00E0 la cuisson. On le retrouve traditionnellement en Belgique lors des f\u00EAtes de fin d'ann\u00E9e (particuli\u00E8rement Saint-Martin, Saint-Nicolas et surtout No\u00EBl) afin de le manger le matin avec du beurre demi-sel. En France, il est habituellement donn\u00E9 aux enfants au matin de No\u00EBl mais aussi \u00E0 la f\u00EAte de la Saint-Martin. On l'accompagne souvent d'un bol ou d'une tasse de chocolat chaud. Ce pain semble \u00EAtre originaire de l'ancien Hainaut mais son usage s'est r\u00E9pandu dans toutes les provinces du sud des Pays-Bas belgiques et en Principaut\u00E9 de Li\u00E8ge."@fr . . . . . . . "Cougnou"@fr . . . "Cougnou \u00E4r en form av br\u00F6d. Det bakas traditionellt kring jul i norra Frankrike med omnejd. Detta jesusbr\u00F6d \u00E4r en brioche vars form p\u00E5minner om jesusbarnet insvept i lindekl\u00E4der. Som variant finns det med choklad och med s\u00F6tsaker inbakade i sig. Det finns olika regionala namn f\u00F6r bakverket:"@sv . . . . "A qu\u00E9niole of Valenciennes"@en . . . . . . "El cougnou, tambi\u00E9n denominado pan de jes\u00FAs, es muy popular en B\u00E9lgica y Flandes franc\u00E9s. Se sirve tradicionalmente en Navidad. Tiene diversas decoraciones pero la m\u00E1s general lleva una figurita de un ni\u00F1o Jes\u00FAs (a veces con un huevo duro), est\u00E1 elaborado generalmente con pan de brioche."@es . . . "Cougnou"@en . . . . "Flour,eggs,milk,yeast,raisins,sugar" . . . . . . . "Flour, eggs, milk, yeast, raisins, sugar"@en . "2744"^^ . . . . . . "Bread of Jesus"@en . . . . "The cougnou or bread of Jesus is a bread baked during Christmas time and is typical of the southern Low Countries. It has various names according to the location: \n* Coquille in Romance Flanders (Lille and Tournai), \n* Cougnolle or similar in ancient Hainaut (Cognolle in Mons), \n* Cougnou in Walloon-speaking places like Charleroi, Andenne, Namur, Dinant but also in Ardennes, in the Gaume, in Brussels etc. \n* Qu\u00E9niolle in Cambraisis, \n* Volaeren, Folards or Folarts in West Flemish-speaking French Flanders like Dunkirk."@en . . . "Cougnou"@sv . . . "O cougnou, tamb\u00E9m chamado de cougnole em algumas regi\u00F5es da Fran\u00E7a, ou p\u00E3o de Jesus, \u00E9 uma viennoiserie t\u00EDpica da B\u00E9lgica e do norte da Fran\u00E7a, consumida durante as comemora\u00E7\u00F5es de S\u00E3o Nicolau e Natal. O p\u00E3o de Jesus \u00E9 um brioche cuja forma lembra a do menino Jesus envolto em panos. Ele tamb\u00E9m pode ter uma forma de um p\u00E3o com duas faces. \u00C0 massa, podem ser adicionadas uvas passas ou gotas de chocolate, \u00E0s vezes acompanhadas por gr\u00E3os grossos de a\u00E7\u00FAcar. O p\u00E3o \u00E9 comumente dado \u00E0s crian\u00E7as na manh\u00E3 de Natal, mas tamb\u00E9m na festa de s\u00E3o Martinho. Muitas vezes \u00E9 acompanhado por chocolate quente. Acredita-se que o p\u00E3o seja origin\u00E1rio de Hainaut, mas seu uso expandiu-se em todas as prov\u00EDncias no sul dos Pa\u00EDses Baixos belgas e no Principado de Li\u00E8ge."@pt . . "Cougnou"@en . . "El cougnou, tambi\u00E9n denominado pan de jes\u00FAs, es muy popular en B\u00E9lgica y Flandes franc\u00E9s. Se sirve tradicionalmente en Navidad. Tiene diversas decoraciones pero la m\u00E1s general lleva una figurita de un ni\u00F1o Jes\u00FAs (a veces con un huevo duro), est\u00E1 elaborado generalmente con pan de brioche. El pan de Jes\u00FAs es un panecillo dulce. Se prepara a base de harina, huevos, leche, levadura, pasas de uva y az\u00FAcar. Por lo general se le da a los ni\u00F1os para Navidad y el D\u00EDa de San Mart\u00EDn y por lo general se degusta con una taza de chocolate caliente. Es posible que este pan originalmente provenga de la antigua Hainaut pero en la actualidad el pan de Jes\u00FAs se encuentra por todo el sur de los Pa\u00EDses Bajos. Por lo general es decorado en forma diferente seg\u00FAn las provincias: con c\u00EDrculos de terracota (denominados Rond) en Hainaut y Flandes rom\u00E1nica, con incisiones en Cambrai, y en otras partes con flores, y az\u00FAcar."@es . "The cougnou or bread of Jesus is a bread baked during Christmas time and is typical of the southern Low Countries. It has various names according to the location: \n* Coquille in Romance Flanders (Lille and Tournai), \n* Cougnolle or similar in ancient Hainaut (Cognolle in Mons), \n* Cougnou in Walloon-speaking places like Charleroi, Andenne, Namur, Dinant but also in Ardennes, in the Gaume, in Brussels etc. \n* Qu\u00E9niolle in Cambraisis, \n* Volaeren, Folards or Folarts in West Flemish-speaking French Flanders like Dunkirk. The bread of Jesus is a sweet bread formed like a baby Jesus. It is made with flour, eggs, milk, yeast, raisins and sugar. Usually, it is given to children on Christmas and St. Martin's Day and usually enjoyed with a cup of hot chocolate. This bread seems to have originated in ancient Hainaut but the bread of Jesus is now spread throughout the southern Low Countries. It is usually decorated, also differently across the provinces: with terracotta circles (called Rond(s)) in Hainaut and Romance Flanders, with incisions in Cambraisis, elsewhere it is with flowers, sugar... The Ronds were traditionally made with clay coming from Baudour but are now made with plaster."@en . . . . . . . . . . . . . "Sweet bread"@en . . . . .