Kouglof (Sweet Brioche with Raisins and Almonds)
-- 6 pints or 2x1.75 litre) -- Traditionally, Kouglof -- (also spelt Kugelh...
Ingredients
- 120ml milk (4 fl oz), boiled and
- 500g flour (1 lb 2 oz)
- 6eggs
- 350g butter (12 oz)
- 75g sugar (3 oz)
- 3tbsp rum
- 100g whole almonds (4 oz),skinned
Directions
- 1
EQUIPMENT--------------------------------- 1 kouglof mold (1x3.5 litre/ -- 6 pints or 2x1.75 litre) -- Traditionally, Kouglof -- (also spelt
- 2
A savarin or baba mould -- can be used instead
- 3
DOUGH----------------------------------- 25 g Fresh yeast (1 oz) 120 ml Milk (4 fl oz), boiled and -- cooled to lukewarm 15 g Fine salt (1/2
- 4
Add the salt, then the flour and the eggs
- 5
Switch the mixer on to medium speed and work the mixture with the dough hook for about 10 minutes, until the dough is smooth and elastic wit
- 6
If you are making it by hand, use a spatula and work the dough for about 20 minutes
- 7
Mix together the butter and sugar, reduce the speed of the mixer to low and add the butter mixture to the dough, a little at a time, working
- 8
When all the butter is incorporated, increase the speed and mix for 8 to 10 minutes in the mixer or about 15 minutes by hand, until the doug