Kouglof house {without milk}

Kouglof

Mon moule à kouglof traine depuis quelques années mois dans le placard sans que je le croise, alors quand je l’ai vu, je me suis dis qu’il était temps pour moi de nous faire une petite recette de kouglof. Oui, parce que Monsieur ayant des origines alsaciennes, ça ne pourrait que lui faire plaisir si j’en faisais un (bon mais du coup j’avais aussi un peu la pression il faut avouer !). J’ai sorti mon vieux livre de pâtisserie de grand-mère et j’ai ré-adapté la recette à ma sauce, c’est à dire à la farine complète et sans lait, résultat : an almost impeccable homemade kouglof and still very very delicious. So far the recipe is not super complicated and requires almost no kneading., you just need a kouglof mold… To taste as a snack, for breakfast or at any time of the day with a little white from Alsace (to be consumed in moderation of course ).

 I leave you with the recipe… (no other considerations today because it must be admitted, I'm not very fit but I take care of myself !)

Recette de kouglof

Kouglof maison

recette de Kouglof maison

Kouglof maison

Good kuglof !

Emilie

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Kouglof house {without milk}

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25 Comments
  • ptitecuisinedepauline
    2.3.15

    He's very beautiful!

    Respond
    • Emilie
      4.3.15

      Thank you Pauline 😉

      Respond
    • Jojo
      6.11.19

      Bonjour
      How much almond puree instead of butter ? Should other things be changed?
      Merci

      Respond
      • Emilie
        7.11.19

        You can add the same quantity of almond puree to replace the margarine but I have no idea of ​​the result that this can give on a leavened dough ! To see 🙂

        Respond
  • Sarah Snacks
    2.3.15

    Hello! Me and my Alsatian origins too, we like your recipe! I also often put almond milk in my kouglof and it’s very nice.! I discovered your lovely blog, I'm looking forward to going for a walk there! Good evening to you.

    Respond
    • Emilie
      4.3.15

      Oh thank you very much Sarah it’s adorable 😉

      Respond
  • Adeline
    3.3.15

    Ever since I told myself that I have to try… it's going to be time to get started !!!! Yours is very beautiful 🙂

    Respond
  • Foodbiotic
    3.3.15

    I look at these photos and I realize that I have never tasted or made Kouglof, this is the big unknown for me

    Respond
  • OnPatisse
    3.3.15

    Very beautiful Kouglof 🙂

    Respond
  • Chestnut
    3.3.15

    This is one of the rare molds that I miss in my cupboards ^^ Good, at the same time I have more space … To be tested in a more classic mold !

    Respond
    • Emilie
      4.3.15

      Okay, but I understand you !!! That's why I didn't see mine for quite a while. !!!

      Respond
  • caneylle
    3.3.15

    Nice kuglof, he must have been very good

    Respond
  • Lou
    16.3.15

    A great success !

    Respond
  • Jojo
    1.11.19

    Bonjour
    I think you are talking about T150 wheat flour ?
    Have that of the stollen in flour completely ?
    Merci

    Respond
    • Emilie
      3.11.19

      Whole wheat flour is T110 flour, the T150 is a little more complicated to work with in pastry 😉

      Respond
      • Jojo
        6.11.19

        Merci
        So from the 110
        Thank you for responding quickly

        Respond
  • jojo
    17.8.21

    bonjour
    I made it with T80 small spelled and I liked it

    merci

    Respond
    • Emilie
      23.8.21

      Top, thank you very much for this feedback !

      Respond
  • jojo
    19.11.22

    bonjour
    do you maintain the preheat temperature for cooking too ?
    merci

    Respond