Kouglof
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10 rates
Preparation : 15 min
Cooking : 40 min
Total time : 2 h 55 Rest : 2 h
Equipment
Kouglof or Bundt cake pan
1 Kouglof
300 g strong white bread flour
100 g caster sugar
80 g softened butter
50 g of almond
50 g of dried raisins
160 ml milk
7 g dry baker's yeast
3 tbsp Kirsch
1 egg
1 pinch salt
Associated products
RECIPE STEPS
1
Soak the sultanas in the kirsch.
- 50 g of dried raisins
- 3 tbsp Kirsch
2
If you are using dry yeast, add it to the milk.
Stir and let stand for 5 minutes.
- 160 ml milk
- 7 g dry baker's yeast
3
Fit the food processing bowl with the dough hook. Cut the softened butter into pieces and add to the bowl along with the salt, castor sugar, flour, egg, milk and yeast.
- 300 g strong white bread flour
- 100 g caster sugar
- 80 g softened butter
- 7 g dry baker's yeast
- 1 pinch salt
- 1 egg
4
Run the programme. Allow to run for 1 minute.
5
If necessary, push down the dough with a spatula.
Run for another 15 to 20 seconds.
6
Remove the dough from the bowl.
Place in a floured mixing bowl with the help of a spatula.
7
Using the spatula, add the sultanas.
Cover with cling film or a moist cloth and set aside to rise for 30 minutes.
- 50 g of dried raisins
- 50 g of almond
8
Flour your hands.
Gently knock down the dough with your fist to remove the air.
9
Generously butter a kouglof pan. Add the dough up to three-quarters of the pan's height.
Leave to rise for 1 hour 30 minutes in the oven. The kouglof must reach the top of the mould.
10
Increase oven temperature to 180°C (gas mark 4).
11
Bake for about 40 minutes.
12
If the kouglof appears to brown too much, cover with a sheet of aluminium foil.
13
Let the kouglof cool before removing from the pan.
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