Click on the image, above to submit to Pinterest.
Agoulou
Agoulou is a traditional Guadeloupean recipe for a classic brioch-style bread enriched with milk and egg that's typically served toasted with a sandwich filing. The full recipe is presented here and I hope you enjoy this classic Guadeloupean dish of: Agoulou.
prep time
5 minutes
cook time
15 minutes
Total Time:
20 minutes
Additional Time:
(+3 hours proving)
Makes:
4
Rating: 
Tags : Vegetarian RecipesBread RecipesMilk RecipesBaking RecipesGuadeloupe Recipes
A warm, slightly brioche-like soft bread, that's typically served as a sandwich: filled with whatever you like: meat, egg, raw vegetables, cheese, sauce, etc. Like its cousin, the bokit, agoulou is a favourite in Guadeloupe.
Ingredients:
500g flour
1 sachet of active, dried, yeast
2 tbsp sugar
1 tsp salt
100g margarine, finely diced
1 egg
200ml warm milk
1 egg for glazing
Method:
Sift the flour and salt into a large bowl. Scatter over the yeast and sugar then whisk to combine.
Add the margarine and then the egg. Pour the warm milk into the bowl then work the ingredients together to form a dough. Knead for 5 minutes until the dough is smooth and elastic.
Cover the dough and let it prove for 2 hours in a warm place. Knock the dough then divide into four pieces and shape these to form 4 balls.
Flour your work surface. Pat the dough to flatten then lightly roll out the dough with a rolling pin. Take two baking trays lined with parchment paper and set two agoulous on each. Cover with oiled clingfilm (plastic wrap) and set aside to rise for an hour.
Beat the whole egg and brush the dough over the dough. Transfer to an oven pre-heated to 200°C and bake for 15 minutes.
Set aside to cool then slice the bread down the middle. Fill your agoulou as desired.
Place the agoulou in a panini maker or on a barbecue or griddle pan, pressing down on it.
Cut into quarters to serve.
