Mini-kouglofs au Munster et cumin
easy
1 mins
1 mins
Ingredients
- 7-10 Tbsp Pour 6 pers
- 200 g de Munster
- 250 g de farine
- 10 cl de lait
- 1 freeze-dried baker's yeast sachet
- 7-10 Tbsp 1 œuf
- 60 g of butter + for the mussels
- 1 tbsp. sugar
- 30 g slivered almonds
- 1 tbsp. cumin seeds
- 1 pinch of nutmeg
- 7-10 Tbsp sel et poivre
Directions
- 1
1 Melt the butter in one saucepan and put the milk to warm in another. In a bowl (or the bowl of a food processor), mix the flour with the milk, sugar, yeast and 1 pinch of salt, for 3 minutes. Cover, let stand 30 minutes
- 2
2 Add the melted butter and egg to the dough. Mix again for 3 minutes, cover and leave to swell for 30 minutes. Then place in a cool place for the night
- 3
3 The next day, cut the munster into small cubes and add them to the dough with the cumin seeds, nutmeg and pepper. Mix for 3 minutes.
- 4
4 Toast the almonds in a white pan, divide them into 12 mini buttered kugelhopf (or muffin) moulds. Cut the dough into 12 pieces and place them in the moulds. Let swell 30 minutes
- 5
5 Preheat the oven to 150 °C (th 5). Bake the mini-kouglofs and cook them about 30 minutes. Wait 10 minutes before unmoulding.
More Delicious Recipes
