Text 34830, 107 rader
Skriven 2010-02-15 21:35:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Chix de Femme ???
=========================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> Best Bakery in Houma...
 DD> chix-de-femme dough...
 DD> a sweet, yellowish, brioche

I stumbled across that last night too. This could be like chili or
chowder... there seem to be lots of variations each with their own
champion.
 
To complicate things every European country has a sweet-as-cake,
yeast raised holiday bread, although usually without all the gaudy
colors.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kouglof
 Categories: Cakes, Breads, French, Filling, Frosting
      Yield: 16 Servings
 
MMMMM---------------------------DOUGH--------------------------------
     25 g  Fresh yeast
    120 ml Milk, boiled and
           -cooled to lukewarm
     15 g  Fine salt
    500 g  Flour
      6    Eggs
    350 g  Butter
     75 g  Sugar

MMMMM--------------------------FILLING-------------------------------
    200 g  Raisins
      3 tb Rum
    100 g  Whole almonds, skinned
           -and very light toasted
      1    Egg yolk mixed with
      1 tb Milk
           Butter for the mould
           Icing sugar for dusting
 
  A Sweet Brioche with Raisins and Almonds. Traditionally a Kouglof
  is baked in a special tall fluted mold but a savarin or baba mold
  works nicely.

  Put the yeast and the milk in the a mixer bowl and beat lightly.
  Add salt, then the flour and eggs. Turn the mixer on to medium
  speed and work the mixture with the dough hook for about 10
  minutes, until the dough is smooth and elastic with plenty of
  body. If you are making it by hand use a spatula and work the
  dough for about 20 minutes. Mix together the butter and sugar,
  reduce the speed of the mixer to low and add the butter mixture to
  the dough, a little at a time, working the dough continuously.
  When all the butter is incorporated, increase the speed and mix
  for 8 to 10 minutes in the mixer or about 15 minutes by hand,
  until the dough is very smooth and glossy. It should be supple and
  fairly elastic and will be coming away from the sides of the bowl.
  Cover the dough with a baking sheet and leave it in a warm place
  (about 24 C) for 2 hours, until it has doubled in bulk. Knock
  back the dough by punching it with your fist not more than 2 or 3
  times. Cover it with a baking tray and refrigerate for at least 4
  hours, but not loner than 24 hours.
  
  Put the raisins in a bowl with the rum, cover with plastic wrap
  and leave to macerate for several hours.
  
  Moulding: Generously butter the mould and place one-third of the
  almonds in the bottom of the ridges. On a lightly floured surface,
  roll out the chilled dough into a narrow rectangle long enough to
  line the bottom of the mould. Chop the remaining almonds and strew
  them and the rum-soaked raisins over the dough. Roll out the dough
  into a fat sausage shape, pressing it firmly together. Arrange it
  round the bottom of the mould and press down lightly. Seal the two
  edges together with a very little egg yolk-milk-mixture. Leave in
  a warm place (about 25 C) for about 2 1/2 hours, until the dough
  has risen to three-quarters fill the mould. Preheat the oven to
  220 C. Bake the kouglof in the preheated oven for 10 minutes, then
  lower the temperature to 200 C and cook for another 35 minutes. If
  it is becoming to brown towards the end, cover it with greaseproof
  paper. Invert the hot kouglof on to a wire rack, carefully remove
  the mould and return it to the oven for 5 minutes so that the
  centre finishes cooking and becomes lightly coloured. Leave to
  cool for at least 2 hours before serving.
  
  Serving: Lightly sprinkle with icing sugar. Kouglof freezes well
  once baked. Wrap in a plastic bag and freeze; it will keep for
  several weeks. Take it out of the freezer 2 or 3 hours before
  serving.
  
  From: French Country Cooking

 
MMMMM
  




Cheers

YK Jim


... So you've experienced this brand of carnival fun?

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