{"id":27402,"date":"2024-09-05T16:20:15","date_gmt":"2024-09-05T14:20:15","guid":{"rendered":"https:\/\/accessormix.com\/?p=27402"},"modified":"2024-09-05T20:38:09","modified_gmt":"2024-09-05T18:38:09","slug":"how-to-make-a-delicious-kouglof-with-the-thermomix__trashed","status":"publish","type":"post","link":"https:\/\/accessormix.com\/en\/how-to-make-a-delicious-kouglof-with-the-thermomix__trashed\/","title":{"rendered":"How to make a delicious kouglof with the Thermomix?"},"content":{"rendered":"\n

Do you dream of making an irresistible kouglof with your Thermomix?\nDiscover how to master this age-old recipe and treat your friends and family with ease.\nFollow our step-by-step tips and tricks to make a perfectly moist, fragrant kouglof that’s sure to cause a sensation at dessert time. <\/p>\n\n

To prepare a delicious kouglof with the Thermomix, start by gathering the necessary ingredients: flour, butter, sugar, baker’s yeast, milk, eggs, salt, raisins, whole almonds and rum (optional).\nSoak the raisins in rum while you heat the milk with the yeast.\nNext, mix the flour, eggs, sugar, salt and chopped butter in the Thermomix.\nStir in the raisins, place the dough in a buttered kouglof mold and leave to rise.\nBake at 180\u00b0C for 40-45 minutes, then dust with powdered sugar before serving.\nThis quick and easy recipe will delight the taste buds of the whole family. <\/p>\n\n

\n\n\n\n\n\n\n\n\n\n\n\n\n
\ud83e\udd5a<\/td>\nBreak the eggs into the Thermomix bowl.<\/td>\n<\/tr>\n
\ud83e\udd44<\/td>\nAdd flour, sugar, salt and baking powder.<\/td>\n<\/tr>\n
\ud83e\udd5b<\/td>\nPour warm milk into bowl<\/td>\n<\/tr>\n
\ud83e\uddc8<\/td>\nStir in melted butter<\/td>\n<\/tr>\n
\ud83c\udf00<\/td>\nKnead the dough for a few minutes<\/td>\n<\/tr>\n
\ud83c\udf47<\/td>\nAdd raisins soaked in rum<\/td>\n<\/tr>\n
\ud83c\udf70<\/td>\nPour the mixture into the kouglof mould<\/td>\n<\/tr>\n
\u23f2\ufe0f<\/td>\nLeave the dough to rest for 1 hour<\/td>\n<\/tr>\n
\ud83d\udd25<\/td>\nBake in a preheated oven at 180\u00b0C for 30-40 minutes.<\/td>\n<\/tr>\n
\ud83c\udf1f<\/td>\nUnmould and dust with powdered sugar before serving.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n\n
    \n\n
  • Mix flour, sugar, yeast and salt \ud83e\udd44<\/li>\n\n\n
  • Add eggs, melted butter and milk \ud83e\udd5a\ud83e\uddc8\ud83e\udd5b<\/li>\n\n\n
  • Knead dough until smooth \ud83e\udd63<\/li>\n\n\n
  • Stir in raisins \ud83c\udf47<\/li>\n\n\n
  • Leave the dough to rest in the Thermomix bowl \ud83d\udd70\ufe0f<\/li>\n\n\n
  • Pour the batter into a buttered and floured kouglof mold \ud83e\udd6e<\/li>\n\n\n
  • Bake for about 45 minutes \u23f2\ufe0f<\/li>\n\n\n
  • Unmould and allow to cool before serving \ud83c\udf74<\/li>\n\n<\/ul>\n\n

    Preparing the kouglof<\/h2>\n\n

    To make a delicious kouglof<\/strong> with the Thermomix<\/strong>, start by gathering all the necessary ingredients.\nYou’ll need : <\/p>\n\n

      \n\n
    • 500 g flour<\/li>\n\n\n
    • 200 g butter<\/li>\n\n\n
    • 100 g sugar<\/li>\n\n\n
    • 20 g baker’s yeast<\/li>\n\n\n
    • 10 cl milk<\/li>\n\n\n
    • 4 eggs<\/li>\n\n\n
    • A pinch of salt<\/li>\n\n\n
    • 100 g raisins<\/li>\n\n\n
    • A few whole almonds<\/li>\n\n\n
    • Rum (optional)<\/li>\n\n<\/ul>\n\n

      Take the raisins and soak them in a little rum, if you like.\nMeanwhile, pour the milk and yeast into the Thermomix bowl.\nProgram at 37\u00b0C, speed 2, for 2 minutes. <\/p>\n\n

      Then add the flour, eggs, sugar, salt and chopped butter.\nMix for 5 minutes, with the Thermomix set to mixer mode. <\/p>\n\n

      Add the raisins, reserving the remaining rum.\nBlend for a further minute at speed 3. <\/p>\n\n

      Butter a kouglof mold and arrange the whole almonds in the bottom.\nPour the dough into the tin, cover with a clean tea towel and leave to rise for around 1h30, until doubled in size. <\/p>\n\n

      Preheat your oven to 180\u00b0C. Bake the kouglof for 40 to 45 minutes.\nCheck for doneness by inserting a knife blade, which should come out dry. <\/p>\n\n

      Remove the kugel from the oven and allow to cool before unmolding.\nSprinkle with powdered sugar for a gourmet finishing touch. <\/p>\n\n

      Ingredients and utensils required<\/h3>\n\n

      Making a kouglof<\/strong> with the Thermomix is both quick and fun.\nThe machine makes kneading and lifting much easier, guaranteeing perfect results every time. <\/p>\n\n

        \n\n
      • 500 g flour<\/li>\n\n\n
      • 70 g sugar<\/li>\n\n\n
      • 150 g butter<\/li>\n\n\n
      • 200 ml milk<\/li>\n\n\n
      • 2 eggs<\/li>\n\n\n
      • 20 g fresh yeast<\/li>\n\n\n
      • 1 teaspoon salt<\/li>\n\n\n
      • 100 g raisins<\/li>\n\n\n
      • 50 g whole almonds<\/li>\n\n\n
      • A kouglof mould<\/li>\n\n<\/ul>\n\n

        Start by soaking the raisins<\/strong> in lukewarm water for about 30 minutes to rehydrate them.\nMeanwhile, generously butter the kouglof mold and arrange the whole almonds on the bottom and sides. <\/p>\n\n

        Pour the milk<\/strong> into the Thermomix bowl and add the yeast<\/strong>.\nProgram at 37\u00b0C<\/strong>, speed 2, for 2 minutes to activate the yeast.\nAdd flour, eggs, sugar and salt.\nKnead in mixer mode for 5 minutes. <\/p>\n\n

        Add the chopped butter and continue kneading for a further 5 minutes, until the dough is smooth and slightly elastic.\nAdd the drained raisins and mix on speed 2 for 1 minute to distribute them evenly throughout the dough. <\/p>\n\n

        Transfer the dough to the prepared tin.\nCover with a clean tea towel and leave to rise<\/strong> in a warm place for about 1? hours, or until doubled in size. <\/p>\n\n

        Preheat oven to 180\u00b0C. Once the dough has risen, place the kouglof in the oven and bake for 40 to 45 minutes, until golden and cooked through.<\/p>\n\n

        Leave to cool before unmolding and serving, why not with a sprinkling of powdered sugar on top for a final gourmet touch.<\/p>\n\n

        Recipe steps<\/h3>\n\n

        Kouglof is an Alsatian specialty characterized by its unique shape and soft texture.\nThanks to the Thermomix, it’s even easier to make this wonder at home.\nFind out how to make a delicious kouglof<\/strong> with this fabulous food processor. <\/p>\n\n

        Ingredients:<\/strong><\/p>\n\n

          \n\n
        • 500 g flour<\/li>\n\n\n
        • 200 ml milk<\/li>\n\n\n
        • 80 g sugar<\/li>\n\n\n
        • 1 sachet baker’s yeast<\/li>\n\n\n
        • 2 eggs<\/li>\n\n\n
        • 150 g butter<\/li>\n\n\n
        • 100 g raisins<\/li>\n\n\n
        • 50 g slivered almonds<\/li>\n\n\n
        • 1 pinch salt<\/li>\n\n\n
        • Powdered sugar for decoration<\/li>\n\n<\/ul>\n\n

          To begin, pour the milk and baker’s yeast into the Thermomix bowl.\nSet to 37\u00b0C, speed 2 for 2 minutes to activate the yeast. <\/p>\n\n

          Then add the flour, eggs, sugar and pinch of salt.\nMix at speed 4 for 5 minutes until smooth. <\/p>\n\n

          Add the butter, cut into small pieces, and mix at speed 4 for a further 5 minutes.\nThe dough should be smooth and not too sticky. <\/p>\n\n

          Add the raisins and flaked almonds.\nMix on speed 3 for 1 minute to distribute the dried fruit evenly throughout the dough. <\/p>\n\n

          Transfer the dough to a buttered and floured kouglof mold.\nLeave to rise for about 1 hour in a warm place, until doubled in size. <\/p>\n\n

          Preheat your oven to 180\u00b0C. Place the kouglof in the oven and bake for 45 minutes, or until golden brown.\nTo check doneness, insert a knife blade: it should come out dry. <\/p>\n\n

          Once cooked, allow to cool before unmolding.\nSprinkle generously with powdered sugar for the finishing touch.\nYour kouglof<\/strong> is ready to enjoy! <\/p>\n\n

          Additional tips<\/h3>\n\n

          Kouglof<\/strong>, the delicious Alsatian brioche, is much easier to prepare with a Thermomix<\/strong>.\nHere’s how you can make this gourmet dessert at home. <\/p>\n\n

          Start by preparing the following ingredients:<\/p>\n\n

            \n\n
          • 500 g flour<\/li>\n\n\n
          • 80 g sugar<\/li>\n\n\n
          • 10 g salt<\/li>\n\n\n
          • 200 g milk<\/li>\n\n\n
          • 20 g fresh baker’s yeast<\/li>\n\n\n
          • 3 eggs <\/li>\n\n\n
          • 200 g butter<\/li>\n\n\n
          • 150 g raisins<\/li>\n\n\n
          • 50 g slivered almonds<\/li>\n\n\n
          • Powdered sugar for decoration<\/li>\n\n<\/ul>\n\n

            Place the milk and crumbled yeast in the Thermomix<\/strong> bowl.\nSet to 2 minutes at 37\u00b0C, speed 2.\nThen add the flour, sugar, salt, eggs and chopped butter.\nKnead for 5 minutes in kneading mode. <\/p>\n\n

            Stir in the raisins and mix again for 1 minute on mixer mode.\nCover the bowl with a tea towel and leave the dough to rise for 1 hour, or until doubled in size. <\/p>\n\n

            Generously butter a kouglof mold and scatter the flaked almonds over the bottom and sides.\nPlace the dough in the mold and let rise again for 1 hour. <\/p>\n\n

            Preheat your oven to 180\u00b0C. Place the kouglof in the oven and bake for around 40 minutes.\nOnce cooked, leave to cool before turning out onto a wire rack.\nSprinkle with powdered sugar before serving for an even more delicious effect. <\/p>\n\n

            To prevent the raisins from falling to the bottom of the dough, you can lightly flour them before incorporating them.<\/p>\n\n

            Remember to butter your mold well to facilitate unmolding and obtain a nice golden crust.<\/p>\n\n

            If you want an even softer kouglof, replace some of the milk with full-fat cream.<\/p>\n\n

            Don’t forget to share your creation on social networks and impress your friends and family with this traditional dessert!<\/p>\n\n

            Cooking and tasting<\/h2>\n\n

            Kouglof<\/strong> is a soft, tasty Alsatian pastry whose preparation can seem daunting.\nHowever, with the Thermomix<\/strong>, this recipe becomes child’s play. <\/p>\n\n

            To begin, assemble the following ingredients:<\/p>\n\n

              \n\n
            • 500 g flour<\/li>\n\n\n
            • 100 g sugar<\/li>\n\n\n
            • 200 g butter<\/li>\n\n\n
            • 3 eggs<\/li>\n\n\n
            • 200 ml milk<\/li>\n\n\n
            • 20 g fresh yeast<\/li>\n\n\n
            • 100 g raisins<\/li>\n\n\n
            • 50 g slivered almonds<\/li>\n\n\n
            • 1 pinch salt<\/li>\n\n<\/ul>\n\n

              Place the milk and yeast in the Thermomix<\/strong> bowl and heat at 37\u00b0C for 2 minutes on speed 2.<\/p>\n\n

              Then add the flour, eggs, sugar and salt and mix for 5 minutes in mixer mode.<\/p>\n\n

              Add the soft butter, cut into small pieces, and knead for a further 5 minutes.<\/p>\n\n

              Add the raisins and mix for 1 minute on speed 3.<\/p>\n\n

              Cover the bowl with a clean tea towel and leave the dough to rise for about 1 hour, until doubled in size.<\/p>\n\n

              Generously butter a kouglof<\/strong> mold and arrange the flaked almonds on the bottom.<\/p>\n\n

              Pour the dough into the tin and leave to rise for a further 30 minutes.<\/p>\n\n

              Preheat your oven to 180\u00b0C.<\/p>\n\n

              Bake the kouglof for around 40 minutes, until golden brown.\nYou can check for doneness by inserting a knife blade into the center: it should come out clean. <\/p>\n\n

              Leave to cool for a few minutes before carefully removing from the mould.<\/p>\n\n

              For the finishing touch, dust your kouglof<\/strong> with powdered sugar.\nServe with a cup of tea or coffee for a moment of pure indulgence. <\/p>\n\n

              Cooking times and temperatures<\/h3>\n\n

              Kouglof, the traditional Alsatian cake, likes to surprise with its softness and richness of flavor.\nWith the Thermomix<\/strong>, it’s child’s play to prepare. <\/p>\n\n

              Start by preparing your ingredients<\/strong>:<\/p>\n\n

                \n\n
              • 500g flour<\/li>\n\n\n
              • 200ml warm milk<\/li>\n\n\n
              • 100g sugar<\/li>\n\n\n
              • 1 sachet baker’s yeast<\/li>\n\n\n
              • 2 eggs<\/li>\n\n\n
              • 200g soft butter<\/li>\n\n\n
              • 100g raisins<\/li>\n\n\n
              • 50g slivered almonds<\/li>\n\n\n
              • 1 pinch salt<\/li>\n\n<\/ul>\n\n

                Place the warm milk<\/strong> and yeast<\/strong> in the Thermomix bowl.\nMix for 2 minutes at 37\u00b0C, speed 2. <\/p>\n\n

                Then add the flour<\/strong>, sugar<\/strong>, salt<\/strong> and eggs<\/strong>.\nMix for 5 minutes in mixer mode. <\/p>\n\n

                Add the soft butter<\/strong> in pieces and knead for a further 5 minutes in mixer mode.\nThe dough should be soft and smooth. <\/p>\n\n

                Add the raisins<\/strong> and mix gently for 30 seconds on reverse, speed 2.<\/p>\n\n

                Transfer the dough to a bowl, cover with a clean cloth and leave to rise<\/strong> for 1 hour in a warm place, until doubled in size.<\/p>\n\n

                Once risen, place the flaked almonds<\/strong> in the bottom of a buttered kouglof mold, and pour in the dough.\nLeave to rise for a further 30 minutes. <\/p>\n\n

                Place your kouglof in a preheated oven at 180\u00b0C. Bake<\/strong> for around 40 minutes, until golden brown.<\/p>\n\n

                After baking, allow to cool slightly before unmolding.\nEnjoy warm or at room temperature, with a cup of coffee or tea. <\/p>\n\n

                The Thermomix greatly simplifies the preparation of this traditional<\/strong> dessert.\nWith its rich textures and incomparable flavor, this kouglof will delight your guests with every bite. <\/p>\n\n

                Introducing the kouglof<\/h3>\n\n

                Kouglof<\/strong> is a wonderful Alsatian delicacy that combines the sweetness of brioche with the deliciousness of dried fruit and almonds.\nNothing beats a homemade kouglof, especially when prepared with the Thermomix<\/strong>.\nThis revolutionary machine greatly simplifies preparation by automating the critical steps. <\/p>\n\n

                Start by gathering all the necessary ingredients:<\/p>\n\n

                  \n\n
                • 500 g flour<\/li>\n\n\n
                • 80 g sugar<\/li>\n\n\n
                • 200 ml milk<\/li>\n\n\n
                • 2 eggs<\/li>\n\n\n
                • 100 g butter<\/li>\n\n\n
                • 30 g fresh yeast<\/li>\n\n\n
                • 100 g raisins<\/li>\n\n\n
                • Slivered almonds for decoration<\/li>\n\n\n
                • 1 pinch salt<\/li>\n\n<\/ul>\n\n

                  Pour the milk and yeast into the Thermomix bowl.\nHeat for 3 minutes at 37\u00b0C, speed 2.\nThen add the flour, sugar, eggs, butter and salt.\nKnead for 5 minutes on “\u00e9pi” mode. <\/p>\n\n

                  Knead in the raisins for a further 1 minute.\nLeave the dough to rest in the Thermomix bowl for 1 hour.\nThe dough should double in volume. <\/p>\n\n

                  Generously butter a kouglof mold and arrange flaked almonds on the bottom and edges.\nPour the batter into the tin and leave to rest for a further 1 hour. <\/p>\n\n

                  Preheat your oven to 180\u00b0C. Place the kouglof in the oven for 40 to 45 minutes, until golden brown.\nCheck for doneness by inserting a knife blade into the center; it should come out dry. <\/p>\n\n

                  Remove the kugel from the oven and allow to cool before unmolding.\nFor an authentic flavor, sprinkle lightly with powdered sugar.\nServe lukewarm or at room temperature to take full advantage of its soft texture and incomparable taste. <\/p>\n\n

                  Ideal support<\/h3>\n\n

                  Kouglof<\/strong>, the famous Alsatian cake, is a true marvel of pastry-making.\nWith the Thermomix<\/strong>, preparing it is child’s play.\nHere’s how to make your own kouglof in just a few simple steps. <\/p>\n\n

                  Start by gathering the following ingredients:<\/p>\n\n

                    \n\n
                  • 550g flour<\/li>\n\n\n
                  • 120g sugar<\/li>\n\n\n
                  • 200ml milk<\/li>\n\n\n
                  • 20g fresh yeast<\/li>\n\n\n
                  • 200g butter<\/li>\n\n\n
                  • 2 eggs<\/li>\n\n\n
                  • 100g raisins<\/li>\n\n\n
                  • 50g slivered almonds<\/li>\n\n\n
                  • A pinch of salt<\/li>\n\n<\/ul>\n\n

                    Heat the milk and yeast in the Thermomix bowl at 37\u00b0C for 2 minutes on speed 2.\nThen add the flour, sugar, eggs, butter and salt.\nMix for 5 minutes on mixer mode.\nAdd the raisins and mix for 30 seconds, speed 3. <\/p>\n\n

                    Pour the dough into a buttered and floured kouglof mold.\nLeave to rise in a warm place for about 1 hour, or until doubled in size. <\/p>\n\n

                    Preheat your oven to 180\u00b0C. Once the dough has risen, sprinkle the top of the kouglof with flaked almonds.\nBake for 40 to 45 minutes, until golden brown.\nTo check doneness, stick the blade of a knife into the center of the cake: it should come out dry. <\/p>\n\n

                    Leave the kouglof to cool before unmolding.\nYou can sprinkle a little powdered sugar over the top for an attractive, gourmet touch. <\/p>\n\n

                    To enhance your kouglof<\/strong>, serve it with a cup of coffee or hot chocolate.\nIf you prefer teas, a spiced black tea will be perfect.\nFor an even more festive touch, serve with custard or homemade applesauce.\nKouglof also goes very well with fresh fruit such as strawberries or raspberries. <\/p>\n\n

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