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.




at

6 comments:

  1. SophiaMay 05, 2007 10:58 pm

    Aunty Lucy,

    Looks Great! What size pan did you use?

    Cheers :)

    Dizzy

    ReplyDelete
  2. Aunty YochanaMay 05, 2007 11:02 pm

    Dizzy,

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

    rgds

    ReplyDelete
  3. AnonymousMay 07, 2007 4:16 pm

    Hi Aunty Lucy,

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

    ReplyDelete
  4. AnonymousMay 16, 2007 12:51 pm

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

    ReplyDelete
  5. AnonymousMay 18, 2007 8:16 pm

    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

    ReplyDelete
  6. Aunty YochanaMay 18, 2007 8:18 pm

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

    rgds

    ReplyDelete