Kouglof house {without milk}
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 !)
- 250 g of whole wheat flour
- 80 g vegetable margarine
- 25 g cane sugar
- 1 packet of baker's yeast or 20 g of fresh yeast
- 125 g raisins
- 4 g de sel
- 2 eggs
- 18 cl vegetable milk
- A few blanched almonds
- Put the yeast in a container with 2 tablespoons warm water. let stand 10 minutes.
- In a salad bowl, put a quarter of the flour, pour over the dissolved yeast and half of the warmed milk. Mix the preparation then cover with the rest of the sifted flour. Place the salad bowl in a warm place then leave until the sourdough has pierced the flour.
- Then mix everything little by little, adding the eggs one by one., then adding the rest of the milk to obtain a soft dough.
- Continue to knead while adding the margarine, sugar and salt, in order to obtain an elastic dough.
- Finish by adding the grapes.
- Grease and flour an earthen kouglof mold, add the blanched almonds to the bottom in the grooves and pour the kouglof dough on top. Leave to rise in a warm place 1 hour.
- Preheat the oven to 200°.
- Bake 40 minutes.
- Unmold and let cool on a wire rack.
Good kuglof !
Emilie
ptitecuisinedepauline
2.3.15He's very beautiful!
Emilie
4.3.15Thank you Pauline 😉
Jojo
6.11.19Bonjour
How much almond puree instead of butter ? Should other things be changed?
Merci
Emilie
7.11.19You 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 🙂
Sarah Snacks
2.3.15Hello! 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.
Emilie
4.3.15Oh thank you very much Sarah it’s adorable 😉
Adeline
3.3.15Ever since I told myself that I have to try… it's going to be time to get started !!!! Yours is very beautiful 🙂
Emilie
4.3.15Oh yeah !!! Thank you ^-^
Foodbiotic
3.3.15I look at these photos and I realize that I have never tasted or made Kouglof, this is the big unknown for me
Emilie
4.3.15So we have to catch up on that 😉
OnPatisse
3.3.15Very beautiful Kouglof 🙂
Emilie
4.3.15Thank you so much !
Chestnut
3.3.15This 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 !
Emilie
4.3.15Okay, but I understand you !!! That's why I didn't see mine for quite a while. !!!
caneylle
3.3.15Nice kuglof, he must have been very good
Emilie
4.3.15Oh yes very very good 😉
Lou
16.3.15A great success !
Emilie
17.3.15Thanks Lou ^-^
Jojo
1.11.19Bonjour
I think you are talking about T150 wheat flour ?
Have that of the stollen in flour completely ?
Merci
Emilie
3.11.19Whole wheat flour is T110 flour, the T150 is a little more complicated to work with in pastry 😉
Jojo
6.11.19Merci
So from the 110
Thank you for responding quickly
jojo
17.8.21bonjour
I made it with T80 small spelled and I liked it
merci
Emilie
23.8.21Top, thank you very much for this feedback !
jojo
19.11.22bonjour
do you maintain the preheat temperature for cooking too ?
merci
Emilie
25.11.22yes absolutely 🙂