Kouglof

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.