{"id":286023,"date":"2011-11-28T09:02:00","date_gmt":"2011-11-28T08:02:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/kouglof"},"modified":"2011-11-28T09:02:00","modified_gmt":"2011-11-28T08:02:00","slug":"kouglof","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/kouglof\/","title":{"rendered":"Kouglof"},"content":{"rendered":"
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\nAt the request of Maud Maillard<\/a>, 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. <\/div>\n
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Recipe for Kouglof:<\/p><\/div>\n

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\n-500g of flour<\/span><\/b><\/div>\n
\n-2 eggs of 50g<\/span><\/b><\/div>\n
\n-100g of sugar<\/span><\/b><\/div>\n
\n-200ml of semi-skimmed milk<\/span><\/b><\/div>\n
\n-175g of soft butter at room temperature<\/span><\/b><\/div>\n
\n-one 5g bag of dried baker’s yeast (Francine)<\/span><\/b><\/div>\n
\n-5g of salt<\/span><\/b>
\n-160g of “sultan” grapes<\/span><\/b>
\n-1 tablespoon of amber rum<\/span><\/b>
\n-sugar ice<\/span><\/b><\/div>\n
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\nPlace sugar, salt, eggs and half the milk in the bowl of a mixer. <\/i><\/div>\n


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\nMix well. <\/i><\/div>\n
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\nPlace dried yeast in a small bowl. <\/i><\/div>\n


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\nAnd add the other half of the milk which will be warmed beforehand. <\/i><\/div>\n


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\nAdd the flour to the egg-sugar mixture, then add the diluted yeast. <\/i><\/div>\n


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\nStart kneading with the hook for about fifteen minutes. <\/i><\/div>\n


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\nMeanwhile, soak the grapes in hot water with one or two capfuls of amber rum.<\/i><\/div>\n


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\nAfter fifteen minutes, the dough has smoothed out and is starting to become elastic (due to the effect of the yeast).<\/i><\/div>\n


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\nAdd the butter at room temperature, cut into pieces. <\/i><\/div>\n


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\nThen knead again, fifteen minutes. The dough normally comes off the edge of the bowl. <\/i><\/div>\n


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\nAdd the drained grapes. <\/i><\/div>\n


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\nThen mix sufficiently to incorporate them. <\/i><\/div>\n


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\nGenerously butter a Kouglof mold. Almonds can be placed in the grooves of the pan. In this case, it takes a lot of butter to stick them together. <\/i><\/div>\n
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\nPour the dough into the pan and let rise for 2 hours. <\/i><\/div>\n


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\nBake at 180\u00b0C for 45 minutes.<\/i><\/div>\n


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\nTurn out onto a rack and let cool. <\/i><\/div>\n
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\nSprinkle with powdered sugar. <\/i><\/div>\n
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\nHere are the pictures of Maud Maillard (see her site by CLICKING HERE<\/a>) of my first kouglof. I did not put them in first position, only because the kouglof had deflated and had in my opinion, a dirty face! Indeed, I had not let it cook enough and it fell apart after cooking. I hope to be able to make recipes for Maud again and that we can take pictures together as soon as possible! <\/div>\n
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 Maud Maillard <\/a>http:\/\/maillardmaud.tumblr.com\/<\/b><\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div>\n
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 Maud Maillard <\/a>http:\/\/maillardmaud.tumblr.com\/<\/b><\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div>\n
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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…<\/p>\n","protected":false},"author":1,"featured_media":51829,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[144],"tags":[142],"class_list":["post-286023","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sweet","tag-sweet"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/286023","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=286023"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/286023\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/51829"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=286023"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=286023"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=286023"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}