Saturday, May 05, 2007

Kouglof

French called this "a poor brioche", that is , it is made with a brioche dough that has fewer eggs and less butter than the norm. This is very delicious, very buttery and the taste is wonderful. Thumbs up!!! Recipe by Dorie Greenspan - Paris Sweets.




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6 comments:

Sophia said...

Aunty Lucy,

Looks Great! What size pan did you use?

Cheers :)

Dizzy

May 05, 2007 10:58 pm
Aunty Yochana said...

Dizzy,

I used a 9" gugelhopf pan. You're good with your fondant...I saw it in IK.

rgds

May 05, 2007 11:02 pm
Anonymous said...

Hi Aunty Lucy,

I've been wanting to make a broiche. This look terrific. Please share the recipe with me.

May 07, 2007 4:16 pm
Anonymous said...

Hi Yochana,
Do you mind sharing this recipe? Thank you.
Wang (a fan of your blog)

May 16, 2007 12:51 pm
Anonymous said...

In Alsace (France), where the kougelopf come from, we use to powder it with powder sugar and to put almonds on top. Here is a picture of the very traditional one : http://www.boulangerie.net/BoulBN/regions/regionimg/alsace.jpg

May 18, 2007 8:16 pm
Aunty Yochana said...

Hi anonymous,
thanks for your info and the link. Appreciate very much.

rgds

May 18, 2007 8:18 pm

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