My mold kouglof has dragged on for a few years months in the closet without my crosses, so when I saw it, I said to myself that it was time for me to give us a little recipe for kouglof. Yes, because Mr. to have its origins in alsace, it could only make him happy if I was a (good but all of a sudden I also had a bit of pressure, it must be confessed !). I pulled out my old book of baking great-grandmother and I have re-adapted the recipe to my sauce, that is to say, the whole wheat flour and no milk, result : a kouglof house almost impeccable and very very greedy. For once the recipe is not super complicated, and requires almost no kneading, you just need a mold kouglof… enjoy as a snack, at breakfast or any time of the day with a little white from Alsace (consume with moderation of course ).
I leave you with the recipe… (not other considerations today because I must admit, I am not very in shape but I treat myself !)
To-1 mold kouglof Save Print Ingredients
- 250 g whole wheat flour
- 80 g of margarine plant
- 25 g of cane sugar
- 1 sachet of baker’s yeast or 20 g fresh yeast
- 125 g of raisins
- 4 g salt
- 2 eggs
- 18 cl milk plant
- A few blanched almonds
- Put the yeast in a bowl with 2 tablespoons of warm water. Let stand for 10 minutes.
- In a bowl, put a quarter of the flour, pour it over the yeast dissolved and half of the warm milk. Mix the preparation and then cover the rest of sifted flour. Place the bowl in a warm place and leave until the yeast have pierced the flour.
- Mix together then gradually adding the eggs one by one, then adding the rest of the milk to form a soft dough.
- Continue to knead, adding the margarine, the sugar and the salt, in order to obtain a dough elastic.
- Finish by adding the grapes.
- Grease and flour a mold kouglof in the ground, add at the bottom of the blanched almonds into the grooves, and pour the dough kouglof from above. Let rise in a warm place 1 hour.
- Preheat the oven to 200°.
- Bake for 40 minutes.
- Remove from pan and let cool on a wire rack.
Good kouglof !