Kouglof de Viroflay

Name: Kouglof de Viroflay
Ingredients: 3 1/4 cups all-purpose flour (about 400 grams); 1/3 cup granulated sugar (about 75 grams); 3/4 cup low-fat milk (about 180 grams); 1 1/2 teaspoons fine salt (about 8 grams); 1/2 cup unsalted butter, softened (about 110 grams); 1/2 cup currants (about 90 grams); 1 large egg; 1/2 ounce fresh yeast (about 15 grams); 10 whole blanched almonds; 1 little powdered sugar

philippe182224 @cook_14007367

How to master yeast doughs!

philippe182224 @cook_14007367

How to master yeast doughs!

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Ingredients

3 1/4 cupsall-purpose flour (about 400 grams)
1/3 cupgranulated sugar (about 75 grams)
3/4 cuplow-fat milk (about 180 grams)
1 1/2 teaspoonsfine salt (about 8 grams)
1/2 cupunsalted butter, softened (about 110 grams)
1/2 cupcurrants (about 90 grams)
1large egg
1/2 ouncefresh yeast (about 15 grams)
10whole blanched almonds
1little powdered sugar

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Steps

1

Bring all ingredients to room temperature.
2

Pour the warm milk and yeast into the bowl of a stand mixer.
3

Add the egg next.
4

Then add the sugar, followed by the salt. Be sure to add the salt last so it doesn't harm the yeast.
5

Knead with the dough hook for 20 minutes.
6

When the dough pulls away cleanly from the sides of the bowl, add the softened butter and currants. Knead for 5 more minutes.
7

Place the bowl in a warm, draft-free spot to rise for 30 minutes. Then punch down the dough, shape it into a ball, then a ring, and gently place it in a mold lined with the almonds at the bottom. Cover and let rise again in a warm place with a damp towel.
8

When the dough reaches the top of the mold, bake in a preheated oven at 365°F (185°C) for 25 minutes. Once baked, remove from the mold and let cool on a wire rack. Dust with powdered sugar.