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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2 Comments

  • Reply
    LadyMilonguera
    Friday November 27th, 2020 at 06:33 PM

    Ah ouais…. Sympa ce kouglof salé !

    • Reply
      Emma
      Friday November 27th, 2020 at 06:41 PM

      hé hé !! merci beaucoup !!

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