| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
Bread |
16 |
Servings |
INGREDIENTS
| 1 |
oz |
Fresh yeast |
| 4 |
oz |
Milk, boiled and cooled to |
|
|
lukewarm |
| 1/2 |
oz |
Fine salt |
| 18 |
oz |
Flour |
| 6 |
|
Eggs |
| 12 |
oz |
Butter |
| 3 |
oz |
Sugar |
| 7 |
oz |
Raisins |
| 3 |
T |
Rum |
| 4 |
oz |
Whole almonds, skinned and |
|
|
very light toasted |
| 1 |
|
Egg yolk mixed with: |
| 1 |
T |
Milk |
|
|
Butter for the mould |
|
|
Icing sugar, powdered sugar |
|
|
for dusting |
INSTRUCTIONS
From: r.gagnaux@chnet.ch (Rene Gagnaux) Date: Sun, 12 Dec 1993
11:00:00 +0100 From: "Anne G. Foster" <agfst1@lis.pitt.edu> A recipe
from 'Alsace': The Roux Brothers, French country cooking, M Papermac,
1992, ISBN 0-333-57670-5) EQUIPMENT: 1 kouglof mold (1x3.5 litre/6
pints or 2x1.75 litre). Traditionally, Kouglof (also spelt Kugelhopf
or gougelhopf) is baked in a tall, fluted mold. A savarin or baba
mould can be used instead. Dough Preparation: Put the yeast and the
milk in the bowl of your mixer and beat lightly. Add the salt, then
the flour and the eggs. Switch the mixer on to medium speed and work
the mixture with the dough hook for about 10 minutes, until the dough
is smooth and elastic with plenty of body. If you are making it by
hand, use a spatula and work the dough for about 20 minutes. Mix
together the butter and sugar, reduce the speed of the mixer to low
and add the butter mixture to the dough, a little at a time, working
the dough continuously. When all the butter is incorporated, increase
the speed and mix for 8 to 10 minutes in the mixer or about 15 minutes
by hand, until the dough is very smooth and glossy. It should be
supple and fairly elastic and will be coming away from the sides of
the bowl. Cover the dough with a baking sheet and leave it in a warm
place (about 24øC/75øF) for 2 hours, until it has doubled in bulk.
Knock back the dough by punching it with your fist not more than 2 or
3 times. Cover it with a baking tray and refrigerate for at least 4
hours, but not loner than 24 hours. Preparation, raisins: Put the
raisins in a bowl with the rum, cover with clingfilm and leave to
macerate for several hours. Moulding: Generously butter the mould and
place one-third of the almonds in the bottom of the ridges. On a
lightly floured surface, roll out the chilled dough into a narrow
rectangle long enough to line the bottom of the mould. Chop the
remaining almonds and strew them and the rum-soaked raisins over the
dough. Roll out the dough into a fat sausage shape, pressing it firmly
together. Arrange it round the bottom of the mould and press down
lightly. Seal the two edges together with a very little egg
yolk-milk-mixture. Leave in a warm place (about 25øC/77øF) for about
2 1/2 hours, until the dough has risen to three-quarters fill the
mould. Preheat the oven to 220øC/425øF. Bake the kouglof in the
preheated oven for 10 minutes, then lower the temperature to
200øC/400øF and cook for another 35 minutes. If it is becoming to
brown towards the end, cover it with greaseproof paper. Invert the
hot kouglof on to a wire rack, carefully remove the mould and return
it to the oven for 5 minutes so that the centre finishes cooking and
becomes ligthly coloured. Leave to cool for at leat 2 hours before
serving. Serving: Lightly sprinkle with icing sugar. Kouglof freezes
very well once cooked. Wrap in a plastic bag and freeze; it will keep
for several weeks. Be sure to take it out of the freezer 2 or 3 hours
before serving. REC.FOOD.RECIPES ARCHIVES From rec.food.cooking
archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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