Cabouches
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Submitted by John J. Griffin, CEC, CEPC
From the Chef
“Like most great recipe inventions, Cabouche is a totally made up name for a slightly different dish. This is the same type of product as the German “Stollen”, which is baked around Christmas. This dish is in a different form, and can be altered to make a signature dish by changing the raisins to cranberries, dry cherries, or by adding chopped nuts. The baked loaf is good for days, in fact it improves. Do not refrigerate the finished product, as it will make it very stale very quickly. If you must preserve this for more than a few days, it should be frozen.”
Ingredients
12 oz Whole Milk
8 oz Bread Flour
3 oz Fresh yeast
8 oz Dark raisins
8 oz Light raisins
8 oz Brandy
20 oz Eggs
2 oz Sugar
32 oz A/P Flour
1 tsp Salt
2 pounds Cabot Vermont Butter, soft
1 orange Orange rind
1 pound Sugar
Instructions
Scald milk, let cool, add the first flour, and yeast, let sponge double.
Soak the raisins in the brandy until they are well plumped.
Add the eggs, first sugar, flour; salt, orange rind, and butter (leaving some small chunks) to the flour bowl, and mix just to blend. Add the raisins. Refrigerate for a few hours, or overnight, the dough will be very sticky.
Shape cold dough into one and a half oz balls, or 2-pound balls. Heavily butter a heavy fluted large Bundt pan, or small muffin pans, and place the dough balls. Let rise to double. Bake at 375 conventional / 325 convection for 40 minutes.
As soon as the baked product can be handled, flip it into a bowl of sugar, and totally cover with sugar. Let cool, and wrap. Cinnamon or other flavors may be added.
Cabouches improve with some day’s age, and freeze very well.
Yield
4 large bundt cakes, or 60 small cabouchette muffins
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