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Ingredients
- 1 ounce Fresh yeast
- 4 ounce Lowfat milk, boiled and cooled to lukewarm
- 1/2 ounce Fine salt
- 18 ounce Flour
- 6 x Large eggs
- 12 ounce Butter
- 3 ounce Sugar
- 7 ounce Raisins
- 3 Tbsp. Rum
- 4 ounce Whole almonds, skinned and very light toasted
- 1 x Egg yolk mixed with:
- 1 Tbsp. Lowfat milk Butter for the mould Icing sugar (powdered sugar) for dusting
Directions
- A recipe from 'Alsace': The Roux Brothers, French country cooking, M
- EQUIPMENT: 1 kouglof mold (1x3.5 litre/6 pints or possibly 2x1.75 litre).
- Traditionally, Kouglof (also spelt Kugelhopf or possibly gougelhopf) is baked in a tall, fluted mold. A savarin or possibly baba mould can be used instead.
- Dough
- Preparation: Put the yeast and the lowfat milk in the bowl of your mixer and beat lightly. Add in the salt, then the flour and the Large eggs. Switch the mixer on to medium speed and work the mix with the dough hook for about 10 min, till the dough is smooth and elastic with plenty of body. If you are making it by hand, use a spatula and work the dough for about 20 min.
- Mix together the butter and sugar, reduce the speed of the mixer to low and add in the butter mix to the dough, a little at a time, working the dough continuously. When all the butter is incorporated, increase the speed and mix for 8 to 10 min in the mixer or possibly about 15 min by hand, till the dough is very smooth and glossy. It should be supple and fairly elastic and will be coming away from the sides of the bowl.
- Cover the dough with a baking sheet and leave it in a hot place (about 24 C/75 F) for 2 hrs, till it has doubled in bulk.
- Knock back the dough by punching it with your fist not more than 2 or possibly 3 times. Cover it with a baking tray and chill for at least 4 hrs, but not loner than 24 hrs.
- Preparation, raisins: Put the raisins in a bowl with the rum, cover with clingfilm and leave to macerate for several hrs.
- Moulding: Generously butter the mould and place one-third of the almonds in the bottom of the ridges.
- On a lightly floured surface, roll out the chilled dough into a narrow rectangle long sufficient to line the bottom of the mould. Chop the remaining almonds and strew them and the rum-soaked raisins over the dough. Roll out the dough into a fat sausage shape, pressing it firmly together. Arrange it round the bottom of the mould and press down lightly. Seal the two edges together with a very little egg yolk-lowfat milk-mix. Leave in a hot place
- (about 25 C/77 F) for about 2 1/2 hrs, till the dough has risen to three-quarters fill the mould.
- Preheat the oven to 220 C/425 F. Bake the kouglof in the preheated oven for 10 min, then lower the temperature to 200 C/400 F and cook for another 35 min. If it is becoming to brown towards the end, cover it with greaseproof paper.
- Invert the warm kouglof on to a wire rack, carefully remove the mould and return it to the oven for 5 min so which the centre finishes cooking and becomes ligthly coloured. Leave to cold for at leat 2 hrs before serving.
- Serving: Lightly sprinkle with icing sugar.
- Kouglof freezes very well once cooked. Wrap in a plastic bag and freeze; it will keep for several weeks. Be sure to take it out of the freezer 2 or possibly 3 hrs before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 12 servings | |
| Calories 517 | |
| Calories from Fat 249 | 48% |
| Total Fat 28.39g | 35% |
| Saturated Fat 15.78g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 166mg | 55% |
| Sodium 667mg | 28% |
| Potassium 301mg | 9% |
| Total Carbs 55.71g | 15% |
| Dietary Fiber 2.8g | 9% |
| Sugars 18.33g | 12% |
| Protein 10.38g | 17% |
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