I have been running this blog for over a year and I just realized that I have not yet published a recipe for kougelhopf.
So, to forgive me, here is a recipe for salty kougelhopf, perfect for a snack and always appreciated. To keep it for a few days, wrap it in a sheet of aluminum foil, otherwise it will dry too much and harden.
And if you're wise, I promise, the sweet kougelhopf recipe in less than a year ^ _ ^
Preparation time: twohours
Cooking time: Four. Fiveminutes
Total time: twohoursFour. Fiveminutes
Type of plate: appetizer
Butterfor the mold
Mix the yeast and 2 tablespoons of flour in a little warm milk and double its volume.
Put the rest of the milk, the beaten eggs and the salt in the bowl of your MAP, then the soft butter and the rest of the flour. Finally add the yeast and start the dough program (1h30).
Meanwhile, generously spread the kougelhopf pan, insisting well on the grooves and the central part. Place a whole nut in the bottom of the grooves.
When the dough cycle ends, take out the dough and work to incorporate the crushed nuts and bacon.
Form the dough into a ring and place it in the kougelhopf pan, cover with a clean cloth and let it grow in a warm place away from drafts ¹.
When the dough has risen to the top of the mold, bake at 210 ° C for 45-50 minutes. If you see the top brown too much, cover with aluminum.
¹ Personally, I preheat my oven to 40 ° C before working the dough, then turn off the oven and let the oven turn off, about 1 hour.
If you are trying one of my recipes, feel free to send me a photo of your creation, either by email to (protected email) or Instagram, by tagging your #RecetteCuisineAddict photo!