Kouglof with Guava Paste
Ingredients
Part Acabamento
Part Preparo
Part Calda
Part Recheio
Process
01. Place the Confectioner’s Sugar, almond flour, and part of the water (50 ml) in a bowl and mix. Set aside.
02. In a saucepan, combine the refined sugar, the peel of one orange, and the remaining water (150 ml) and heat until boiling.
03. Turn off the heat, add the reserved almond flour mixture into the boiling syrup, and mix until homogeneous.
04. Remove the orange peel from the syrup.
05. Allow the syrup to cool until lukewarm.
01. Cut the guava paste into cubes of approximately 1 x 1 cm.
02. Set aside.
01. Place the Zeelandia Brioche and margarine in the mixer and mix on low speed (speed 1) for approximately 1 minute or until a crumbly texture is formed.
02. Add the egg yolks and whole eggs, mixing on low speed (speed 1) for approximately 5 minutes or until homogeneous.
03. Add the fresh yeast and mix on low speed (speed 1) for an additional 1 minute.
04. Gradually add the cold water and beat on high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
05. Add the reserved guava paste and mix on low speed (speed 1) for approximately 1 minute.
06. Divide into pieces of 380g. Round them into balls.
07. Cover with plastic wrap. Let rest for 10 minutes.
08. Round again and poke the center of the dough with your fingertips.
09. Place in pre-greased round pans with a central hole (17 cm diameter x 8 cm height), with the smooth side facing up.
10. Ferment in a fermentation chamber (32°C) for approximately 1:30 h or until reaching 2/3 of the height of the pan.
11. Bake at 180°C for approximately 35 minutes in a deck oven.
12. Remove from the mold and cool.
01. With the help of a brush, apply the lukewarm syrup over the pieces and place them on a sheet of parchment paper.
02. Sift the Zeelandia Icing Sugar over the pieces.
Tips
- To avoid pieces of guava paste sticking after cutting, one can dust with flour, place in the freezer, and add the frozen cubes during the dough preparation.
- Alternative baking:
* Turbo Oven: 150°C for approximately 20 minutes.
- It is recommended to use cold yolks, eggs, and margarine to prevent the dough from warming during mixing.
- Cashew nuts (xerém) can be added after greasing the pans.
- Take care not to exceed the mixing time of the dough with the guava paste, as the sugar in the guava paste may interfere with the dough's performance.
Yield
14 Units of 342.9 g
Equipment
Mixer , Oven , Stove , Sifter , Freezer , Spatula , Saucepan , Scale , Flat Baking Sheets , Pans with Central Hole , Knife , Brush , Container , Parchment Paper , Fermentation Chamber
Suggested shelf life
120
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 168 | % VD (*) |
| Carboidratos (g) | 25 | % VD (*) |
| Açúcares totais (g) | 6.2 | % VD (*) |
| Aç adicionados (g) | 5.7 | % VD (*) |
| Proteínas (g) | 3.3 | % VD (*) |
| Gorduras totais (g) | 6.4 | % VD (*) |
| Gorduras saturadas (g) | 3.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 128 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Kouglof with Guava Paste
Ingredients
Part Calda
Part Recheio
How to make it
SYRUP
01. Place the Confectioner’s Sugar, almond flour, and part of the water (50 ml) in a bowl and mix. Set aside.
02. In a saucepan, combine the refined sugar, the peel of one orange, and the remaining water (150 ml) and heat until boiling.
03. Turn off the heat, add the reserved almond flour mixture into the boiling syrup, and mix until homogeneous.
04. Remove the orange peel from the syrup.
05. Allow the syrup to cool until lukewarm.
01. Cut the guava paste into cubes of approximately 1 x 1 cm.
02. Set aside.
01. Place the Zeelandia Brioche and margarine in the mixer and mix on low speed (speed 1) for approximately 1 minute or until a crumbly texture is formed.
02. Add the egg yolks and whole eggs, mixing on low speed (speed 1) for approximately 5 minutes or until homogeneous.
03. Add the fresh yeast and mix on low speed (speed 1) for an additional 1 minute.
04. Gradually add the cold water and beat on high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
05. Add the reserved guava paste and mix on low speed (speed 1) for approximately 1 minute.
06. Divide into pieces of 380g. Round them into balls.
07. Cover with plastic wrap. Let rest for 10 minutes.
08. Round again and poke the center of the dough with your fingertips.
09. Place in pre-greased round pans with a central hole (17 cm diameter x 8 cm height), with the smooth side facing up.
10. Ferment in a fermentation chamber (32°C) for approximately 1:30 h or until reaching 2/3 of the height of the pan.
11. Bake at 180°C for approximately 35 minutes in a deck oven.
12. Remove from the mold and cool.
01. With the help of a brush, apply the lukewarm syrup over the pieces and place them on a sheet of parchment paper.
02. Sift the Zeelandia Icing Sugar over the pieces.
Tips
- To avoid pieces of guava paste sticking after cutting, one can dust with flour, place in the freezer, and add the frozen cubes during the dough preparation.
- Alternative baking:
* Turbo Oven: 150°C for approximately 20 minutes.
- It is recommended to use cold yolks, eggs, and margarine to prevent the dough from warming during mixing.
- Cashew nuts (xerém) can be added after greasing the pans.
- Take care not to exceed the mixing time of the dough with the guava paste, as the sugar in the guava paste may interfere with the dough's performance.
Yield
14 Units of 342.9 g
Equipment
Mixer , Oven , Stove , Sifter , Freezer , Spatula , Saucepan , Scale , Flat Baking Sheets , Pans with Central Hole , Knife , Brush , Container , Parchment Paper , Fermentation Chamber
Suggested shelf life
120 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 168 | % VD (*) |
| Carboidratos (g) | 25 | % VD (*) |
| Açúcares totais (g) | 6.2 | % VD (*) |
| Aç adicionados (g) | 5.7 | % VD (*) |
| Proteínas (g) | 3.3 | % VD (*) |
| Gorduras totais (g) | 6.4 | % VD (*) |
| Gorduras saturadas (g) | 3.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 128 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.