Kouglof
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63 rates
Preparation : 15 min
Cooking : 50 min
Total time : 3 h 35 Rest : 2 h 30
1 kouglof
3 tbsp of kirsch
300 g of bread flour
15 g of fresh baker's yeast
1 pinch of salt
100 g of dried raisins
50 g of blanched almonds
80 g of soft butter
1 knob of butter
160 ml of cold milk
1 egg
100 g of caster sugar
1 tbsp of icing sugar (optional)
Associated products
Tips
The type of pan will affect the cooking time. The result can also vary according to the flour used. Adjust if necessary.
RECIPE STEPS
1
Pour kirsch and a little water into a bowl, add the raisons and soak for 30 minutes.
- 3 tbsp of kirsch
- 100 g of dried raisins
2
Put the yeast and milk in the metal bowl.
Run the program.
- 160 ml of cold milk
- 15 g of fresh baker's yeast
Bread/Brioche
02:00 / 5 /
3
Take the butter out of the refrigerator so that it softens.
Dice the butter.
- 80 g of soft butter
4
When the program has stopped, open the cap and add the ingredients.
Run the program by pressing Auto.
- 80 g of soft butter
- 1 egg
- 100 g of caster sugar
- 1 pinch of salt
- 300 g of bread flour
Bread/Brioche
01:00 / 9 /
5
If necessary, scrape down the wall of the bowl.
Bread/Brioche
01:00 / 9 /
6
Place the dough (it should be sticky) in a floured bowl.
Cover with a damp cloth and set aside to rise for 30 minutes.
7
After coating your hands with flour, gently knock down dough with fist to remove air, then add drained raisons.
The dough should be sticky.
- 100 g of dried raisins
8
Blanch the almonds.
Generously grease a terracotta kouglof pan, place blanched almonds in bottom and push dough into pan up to three-quarters of height.
- 1 knob of butter
- 50 g of blanched almonds
9
Allow the dough to rise in the oven (set to 30°C) for 1 1/2 hours.
If your oven does not go below 50°C, leave door ajar during rising period.
10
The dough should have reached the top of the pan.
Remove kouglof from oven. Increase the oven temperature to 180°C and then place the kouglof back in.
Bake for 50 minutes.
11
Let kouglof cool before removing from pan.
Sprinkle with a little icing sugar and leave aside for 2 days before serving.
- 1 tbsp of icing sugar (optional)
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
