Citrus kouglof

Pastry recipe
Gael Etrillard

Gael Etrillard

Pastry Chef
Area Pastry Chef at les vergers Boiron. From 2009 to 2013, was executive pastry chef at Raffles Hotel Singapore and have been working in Asia for more than 13 years. Gael is also involved in training ...
  1. Basic leaven

    Ingredients

    • Flour T45 - 190g
    • Dry yeast - 8g
    • Milk - 150g

    Heat the milk to 30°C and add the yeast.
    Stir until the yeast has melted.
    Place all ingredients in the mixer bowl and mix with the hook until the dough comes off the sides of the bowl.
    Cover with a damp cloth and leave to rise.

  2. Kouglof

    Ingredients

    • Salt of Guerande - 5g
    • Sugar - 120g
    • Milk - 180g
    • Dry yeast - 10g
    • Egg yolk - 80g
    • Butter - 125g
    • Leaven
    • Flour T65 - 375g

    Heat the milk to 30°C and add the dry yeast.
    Stir until the yeast has melted. Set aside.
    In the mixer bowl, add the basic leaven, flour, sugar and salt.
    Stir with the hook at medium speed and add the milk.
    Once the milk has been well incorporated into the dry ingredients, add the egg yolks and increase the speed until the dough comes off the sides of the bowl.
    Add the butter at room temperature and the semi-candied fruit.
    Cover the bowl with a damp cloth and let the dough rise at room temperature.
    Knock down and weigh 45g of dough into each mould and let it rise again.
    Place a sheet of parchment paper with a baking sheet on top.
    Bake at 170°C in a ventilated oven for about 20 minutes.
    Turn out while still warm and spray with a mandarin and orange blossom mixture (50: 50) and roll in sugar immediately.

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