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KOUGLOF THE ONIONS AND BACON

In attesa di ricevere gli stampi orginali per Kouglof vi presento questi kouglof salati!

Il kouglof per chi non lo conoscesse è un dolce tipico dell'Alsazia e può essere considerato il precursore pandoro.

a recipe from Alain Ducasse that I have changed both with regard to doses that procedure!

Serves 8 kuglof portion (10 cm in diameter) or 1 kouglof only 23 cm in diameter

Dough: 200 grams of flour

• manitoba "0"
• 50 grams of flour "0" + 2 tablespoons for lievitino
• 30 g sugar 160 g of eggs (about 3 eggs)
• about 50 grams of whole milk
• 20 g yeast 185 g butter

Filling: 50 gr

• of onion fondue (obtained using a small onion and 20 g of butter) 70 g bacon

Procedure: Prepare the

onion fondue. Peel and finely diced onion. Stufatela with 20 grams of butter and a pinch of salt over low heat when needed by adding a few tablespoons of water. Cook for a long time until it is almost dissolved. Pesatene 50 grams, and set aside.

Skip the bacon in a frying pan until it is golden brown. Set aside.

Dough: Prepare

lievitino dissolving the yeast in the milk and adding 2 tablespoons of flour. Mix it quickly with a fork and let rise until doubled (about 20-30 minutes).

lievitino Pour into the mixer and add sugar, flour and knead on speed 2.

Incorporate the eggs one at a time by appending.

Continue to knead on speed 2-3 until limpasto will not be strung good (elastic)

Add the soft butter several times (at least 4) for good absorption by between one and another.

Knead a few minutes until dough is very soft and shiny and not sticky (check the 2nd photo).

Now add salt, and onion fondue bacon (leaving 1 tablespoon part). Do incorporate and turn off the machine.

Let rise covered with plastic wrap until doubled (about 1 hour). After the rising

deflate the dough and divide it into pieces (you have to fill the molds 3 / 4).

(I used 95 grams of dough for each mold portion!)

Brush molds with melted butter and arrange in the bottom of each mold a few pieces of bacon.

Form the dough pieces in loaf and cut a central hole. Place the dough into the mold by bringing down to the bottom!

Brush surface with melted butter and let rise until kouglof to get a nice dome that comes out of the mold (about 1 hour -1.30)

Bake at 180 ° C for about 30 minutes (do the toothpick test).

Let cool on a plane and then be folded by sliding out of the mold.

It keeps well wrapped in pelliccola or better locked in a freezer bag.