KougoloffUser Submitted Recipe
11250gr High Gluten Flour
112gr Acacia Honey
45gr Fresh yeast
200gr macerated raisins
300gr 70% chocolate
100gr Candied Lemon
100gr Candied Orange
100gr Macerated Apricots
Powder Sugar For decorations
Place the Milk, Eggs, sugar, and inverted Sugar together. Place the flour and salt in the bowl and mix for about 10 minutes on speed one. Add the butter slowly in cubes. Mix for about 5 minutes on 1 and on 5 minutes on two or so. Keep mixing till you have somewhat elastic dough. Introduce the raisins, apricots, and candied citrus. Mix for another minute or so till all the fruit its inside. Take out for the bowl and ferment on a bowl for about 2 hours at around 20-24 degrees. Punch the dough and keep in the cooler till next day.
Next day, take some almonds and hydrate them in water for a few hours so they don’t burn in the process of baking. Take the dough out at room temperature for 30 minutes before placing in the mold. Place some almonds in the bottom of the molds. Shape into a ball and Place the dough in the molds. Allow it to ferment for about 1 hr at 28 degrees until the dough has come up a little bit. Fire up in the oven at 200 degrees C.
Once the bread is golden brown take it out of the oven, and sprinkle some power sugar to decorate.
no nutrition information available
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