Accueil Sweet Kouglof


Difficulté : Medium
Catégorie : Sweet
Cout : Affordable
At the request of Maud Maillard, I made a kouglof to be used for culinary photos. You will find her pictures at the end of the recipe. I didn’t put them in front because of the head of my first kouglof that had deflated a bit after baking (I just didn’t bake it enough!!). I propose you a recipe of kouglof which turns out to be extremely simple to make, if you have a food processor type kitchenaid or kenwood. If not, it will take some elbow grease, but nothing too difficult! It just needs the right proportions. I offer you my version which does not puff up too much on purpose, to have a rich crumb without being heavy and to differentiate it from the brioche which is richer in butter, but more risen. 

Recipe for Kouglof:

-500g of flour
-2 eggs of 50g
-100g of sugar
-200ml of semi-skimmed milk
-175g of soft butter at room temperature
-one 5g bag of dried baker’s yeast (Francine)
-5g of salt
-160g of “sultan” grapes
-1 tablespoon of amber rum
-sugar ice
Place sugar, salt, eggs and half the milk in the bowl of a mixer. 

Mix well. 

Place dried yeast in a small bowl. 

And add the other half of the milk which will be warmed beforehand. 

Add the flour to the egg-sugar mixture, then add the diluted yeast. 

Start kneading with the hook for about fifteen minutes. 

Meanwhile, soak the grapes in hot water with one or two capfuls of amber rum.

After fifteen minutes, the dough has smoothed out and is starting to become elastic (due to the effect of the yeast).

Add the butter at room temperature, cut into pieces. 

Then knead again, fifteen minutes. The dough normally comes off the edge of the bowl. 

Add the drained grapes. 

Then mix sufficiently to incorporate them. 

Generously butter a Kouglof mold. Almonds can be placed in the grooves of the pan. In this case, it takes a lot of butter to stick them together. 

Pour the dough into the pan and let rise for 2 hours. 

Bake at 180°C for 45 minutes.

Turn out onto a rack and let cool. 

Sprinkle with powdered sugar. 
Here are the pictures of Maud Maillard (see her site by CLICKING HERE) of my first kouglof. I did not put them in first position, only because the kouglof had deflated and had in my opinion, a dirty face! Indeed, I had not let it cook enough and it fell apart after cooking. I hope to be able to make recipes for Maud again and that we can take pictures together as soon as possible! 
 Maud Maillard
 Maud Maillard

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