ふわふわしっとり病みつき『クグロフ』『How to make KUGLOF 』【パリ在住・パティシエ】

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts offer healthy fats and are often cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk is lower in calories and suitable for lactose intolerance.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey can be a natural sweetener with a unique flavor.

Prepare a kuglof mold with a height of 10 cm and a width of 20 cm, or use a paper-lined deco can if you don't have a mold.

Soak raisins in hot water to plump them up.

Combine the ingredients: T 55 flour, raw yeast, milk, whole egg, and soft butter at room temperature.

Knead the combined ingredients until smooth.

Let the dough ferment for 2 hours.

After fermentation, roll the dough and let it rest (bench time) for 30 minutes.

Place the dough into the prepared mold and coat it with melted butter.

Refrigerate the dough overnight for further fermentation.

The next morning, let it ferment for an additional 2 hours.

Sprinkle granulated sugar on top before baking.

Bake the kuglof and shake powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens