Kouglofs (XL Dough Hook)
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48 rates
Preparation : 15 min
Cooking : 50 min
Total time : 3 h 35 Rest : 2 h 30
Equipment
kouglof pan
2 kouglofs
6 tbsp kirsch
600 g bread flour
30 g of fresh baker's yeast
2 pinches salt
200 g of dried raisins
100 g of blanched almonds
160 g soft butter
2 knobs butter
320 ml cold milk
2 eggs
200 g caster sugar
2 tbsp icing sugar (optional)
Associated products
Tips
The type of baking pan will affect the cooking time. The result can also vary according to the flour used.
RECIPE STEPS
1
Pour the kirsch and a little water into a bowl, add the sultanas and soak for 30 minutes.
- 6 tbsp kirsch
- 200 g of dried raisins
2
Dice the butter and add it to the metal bowl, along with the other ingredients.
Run the program.
- 600 g bread flour
- 2 pinches salt
- 160 g soft butter
- 320 ml cold milk
- 2 eggs
- 200 g caster sugar
- 30 g of fresh baker's yeast
XL Dough hook
04:00 / 13 /
3
Remove the dough (it should be sticky) and place in a floured bowl.
Cover with a damp tea towel and set aside for 30 minutes.
4
After coating your hands with flour, gently knock down dough with fist to remove air, then divide the dough in two.
Drain the sultanas and add them to the dough.
The dough must be sticky.
- 200 g of dried raisins
5
Blanch the almonds.
Generously grease a terracotta kouglof pan, place the almonds in bottom and push the dough into the pan up to three-quarters of its height.
- 2 knobs butter
- 100 g of blanched almonds
6
Place it in the oven for 1 1/2 hours at 30°C.
If your oven does not go below 50°C, leave the door ajar during rising period.
7
The dough should have reached the top of the pan.
Remove the kouglof from oven and increase the oven temperature to 180°C.
Once the temperature has risen, place them back into the oven and bake for 50 minutes.
8
Let kouglof cool before removing from pan.
Sprinkle with a little icing sugar and leave aside for 2 days before serving.
- 2 tbsp icing sugar (optional)
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
