Gugrove

By VicentaLakin

Gugrove
Lekougelhopf, a special bread that began in the 17th century in Alsace (Fad border area). With regard to its origin, there are several versions of even the writing of its name, either Lekoglof or Kougelhof or kugelhof. The bread is made of a crown, and it is said that the term originated in Gugelhut, meaning the hat of a member of Parliament in Strasbourg, France. Lekogelhop bakes with a distinctively porcelain model, soft like a cake. Lemon, orange honey, raisins and cherries were added to the mouth to enrich it. http://blog.sina.com.cn/s/blog_65d750630101dfxf.html

Recipe Recommendations

  • flour
  • milk 420 grams
  • fermented dough 50 grams
  • salt 20 grams
  • white sugar 200 grams
  • eggs 300 grams
  • butter 250 grams
  • lemon peel
  • orange peel candied 100 grams
  • raisins 450 grams
  • cherry Wine 50 grams

Steps for Gugrove

  • 1
    Milk boiled and fermented。
  • 2
    2. 500 grams of flour (in half of the amount) in the mix basin, adding 1. Put the noodles in room temperature for 30 minutes。
  • 3
    3. Awakening flour, salt, sugar, eggs, mixed at medium and low speed。
  • 4
    4. no more sedécolle (sedécolle) with butter and lemon peels and orange beryllium. keep mixing. it takes about 30 minutes to mix, depending on the amount of work done. the mixed noodles are evenly wet。
  • 5
    5. Finally, raisins and rum were added and evenly mixed with hands。
  • 6
    Cover the mixer with a film or wet towel and put it on the hot side (around 26 degrees). It'll take about 30 minutes. Wake up and a little more noodles。
  • 7
    7. The internal side of the mould is coated with butter, almonds are sprayed and 350 grams of face is modelled. The oven is 220 degrees

    • Gugrove Make Tips

    1. You do not need to boil the milk; just heating it up is fine, otherwise it will affect the fermentation. 2. The mixer uses a hook-shaped mixing head.

    Recipe Categories

    Recipe recommendation