Appetizers/ Breads

    Savory Kouglof

    Savory Kouglof?

    The traditional savory brioche from Alsace that you have to try!!

    Savory Kouglof

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    Serves: 10 - 12 Difficulty: Medium Price: $
    Prep Time: 5 heures Cooking Time: 30 min

    Ingredients

    • 5 g yeast powder or 10 g fresh yeast
    • 35 g water at room temperature
    • 50 g flour
    • 200 g of smoked pork belly slices
    • Walnuts
    • 225 g flour
    • 1 egg
    • 125 g slightly warm milk
    • 6 g salt
    • 60 g soft butter
    • 1 tablespoon mascarpone

    Instructions

    1

    Cut the pork belly in 1/2 cm sticks. Set aside.

    2

    Place the yeast in your food processor bowl. Add the water and mix with a spatula. Add 50 g flour and make a ball.

    3

    Cover with 250 g flour without mixing! Leave to rise for 1/2 hour in a warm room.

    4

    After 30 minutes, add the egg, butter, mascarpone, salt and milk.

    5

    Knead for 7 minutes at low speed then 3 minutes at higher speed. The dough shouldn't stick to the bowl.

    6

    If it's still too sticky, add 1 or 2 tablespoons of flour and knead 2-3 more minutes.

    7

    Add the pork belly, knead at low speed for a few seconds.

    8

    Cover with a linen and place in a warm and rather humid place for approximately 1h30. The dough should be twice as big.

    9

    Butter and flour your mold. Place the walnuts.

    10

    Spread some flour on your workplan. Place the dough and work it gently in order to remove the gas. Make a ball shape.

    11

    Place the dough in your mold, cover with the linen and set aside in a warm and rather humid for 2 hours.

    12

    Preheat your oven at 170 degrees.

    13

    Bake for 30 minutes.

    14

    Unmold as soon as you remove the mold from the oven and let cool down on a grid.

    15

    Serve lukewarm or cold.

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