Cinnamon kouglofs

These little revisited kouglofs are a recipe from François Blanc's latest book, La France des Pâtisseries, you can also find it in the latest Fou de Pâtisserie. It is a kouglof dough flavored with cinnamon (or the flavor of autumn in my home), filled with an apple-pear-vanilla-lime compote and a salted butter caramel. As for the quantities, I had divided everything by two, so no problem if you want to reduce the proportions. In fact, even when I divided them by two, I had leftovers in the compote (really delicious to eat on its own too) and in the caramel, so you can even divide these quantities by three.
 
 Matériel :
Robot pâtissier
Thermomètre
Poches à douille
Moules à mini kouglof Silikomart

Ingrédients :
 J’ai utilisé la vanille Norohy de Valrhona : code ILETAITUNGATEAU pour 20% de réduction sur tout le site (affilié).



Prep time : 1h30 + 1 night rest + 15 minutes cooking
 For 18 kouglofs (according to the original recipe, with molds of the same size as mine you will have more like 25):

 

The kouglofs :

 16g cinnamon powder
 150g milk
 500g flour T45
 70g sugar
 9g salt
 25g fresh yeast
 165g whole eggs
 200g butter
 Sugar and cinnamon for the finishing touches
 
 In the bottom of the bowl, mix the cinnamon and milk. Add the crumbled yeast.
 
 
 
 Cover with flour, then add salt, sugar and eggs. Knead for at least 10 to 15 minutes, until you have a homogeneous dough, then add the butter little by little while continuing to knead. Continue kneading until the dough is smooth, elastic and pulls away from the sides of the bowl. Let it rise at room temperature for 30 minutes. Then form a ball, wrap it and place it in the refrigerator overnight. The next day, divide the dough into 63g pieces according to the original recipe (45g for me in the molds I used).
 Form the dough into balls, and place them in the molds.
 
 
 
 
 Let the dough rise for about 1 1/2 hours.
 
 
 
 Then bake for 13 minutes in the oven preheated to 150°C. Let cool for a few minutes, then unmold the kouglofs.
 
 
 
 Then roll them in a sugar and cinnamon mix.
 
 
 
 

The apple, pear and lime compote:

 6 Williams pears
 4 Granny Smith apples
 1 vanilla bean
 30g lime juice
 50g lemon juice
 100g sugar
 Zest of 1/5 of a lime
 
 Cut the fruit into small cubes. Heat them over low heat with the vanilla seeds, lime and lemon juice and sugar.
 
 
 
 Cook over low heat until the mixture stews and thickens slightly (about 20 minutes). Let cool. When cold, add the zest.
 
 
 
 

The caramel :

 187g caster sugar
 187g liquid cream
 20g glucose syrup
 50g butter
 4g salt
 
 Heat the cream with the glucose. Prepare a caramel with the sugar.
 
 
 
 Deglaze with hot cream, then add butter and salt. Cook until 103°C. Let cool.
 
 
 
 

Assembly : 

Fill the kouglofs with the compote up to 3/4 (don't hesitate to fill them well, with a piping bag it's easier).
 
 
 
 Then finish by covering the compote with caramel. Finally, enjoy!