📝 About This Recipe
Hailing from the picturesque region of Alsace, the Kouglof is a majestic, yeast-leavened cake that sits beautifully between a rich brioche and a festive bread. Characterized by its distinctive tall, fluted shape and a crown of toasted almonds, this golden crumb is studded with rum-soaked raisins and scented with a hint of citrus. It is the quintessential centerpiece of French Sunday breakfasts and holiday celebrations, offering a buttery, sophisticated sweetness that is truly timeless.
🥗 Ingredients
The Fruit Infusion
- 100 grams Golden raisins (or sultanas)
- 3 tablespoons Dark rum (can substitute with warm orange juice)
- 1 tablespoon Hot water
The Levain (Starter)
- 100 ml Whole milk (lukewarm, about 35°C/95°F)
- 20 grams Active dry yeast (or 10g instant yeast)
- 100 grams Bread flour (high protein content is essential)
The Main Dough
- 400 grams Bread flour (sifted)
- 2 pieces Large eggs (at room temperature)
- 75 grams Granulated sugar
- 8 grams Fine sea salt
- 150 grams Unsalted butter (softened, high-quality European style)
- 1 teaspoon Lemon zest (finely grated)
The Mold and Finish
- 20-25 pieces Whole blanched almonds (one for each flute of the mold)
- 20 grams Unsalted butter (melted, for greasing the mold)
- 2 tablespoons Powdered sugar (for dusting)
👨🍳 Instructions
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1
In a small bowl, combine the raisins, rum, and hot water. Set aside to soak for at least 1 hour so the fruit becomes plump and fragrant.
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2
Prepare the levain: In the bowl of a stand mixer, whisk the lukewarm milk and yeast until dissolved. Stir in 100g of flour to form a thick paste. Cover and let sit in a warm spot for 20-30 minutes until bubbly and doubled in size.
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3
To the levain, add the remaining 400g of flour, sugar, salt, lemon zest, and eggs. Use the dough hook attachment on low speed to combine until a shaggy dough forms.
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4
Increase to medium speed and knead for about 10 minutes. The dough should become smooth, elastic, and start to pull away from the sides of the bowl.
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5
With the mixer running, add the softened butter one tablespoon at a time. Ensure each piece is fully incorporated before adding the next. This will take about 5-8 minutes; the dough will be very soft and shiny.
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6
Drain the raisins well and pat dry with a paper towel. Add them to the dough and mix on low for 1 minute until evenly distributed.
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7
Transfer the dough to a lightly oiled bowl, cover with a damp cloth, and let rise in a warm, draft-free area for 1.5 to 2 hours, or until doubled in size.
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8
Generously brush the inside of a 9-inch (22cm) Kouglof or Bundt mold with melted butter. Place one whole almond into the bottom of each groove/flute of the mold.
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9
Gently punch down the risen dough. Form it into a ball, poke a hole in the center with your thumb, and place it into the mold. Press down lightly to ensure it settles into the flutes.
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10
Cover the mold and let the dough rise a second time for about 1 hour, or until it reaches the top edge of the mold.
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11
Preheat your oven to 180°C (350°F). Bake the Kouglof for 40-45 minutes. If the top browns too quickly, cover loosely with aluminum foil halfway through.
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12
Check for doneness with a skewer; it should come out clean. Let the cake cool in the mold for 10 minutes before carefully inverting it onto a wire rack.
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13
Once completely cool, dust generously with powdered sugar to mimic the snowy peaks of the Vosges mountains.
💡 Chef's Tips
Always use room temperature eggs and very soft butter to ensure a silky emulsion in the dough. If you don't have a traditional earthenware Kouglof mold, a heavy cast-aluminum Bundt pan works perfectly. Don't rush the rising process; yeast dough thrives on patience and a warm environment (around 25°C). To check if the dough is kneaded enough, perform the 'windowpane test'—you should be able to stretch a small piece of dough thin enough to see light through it without it tearing. Soaking raisins in alcohol not only adds flavor but prevents them from drawing moisture out of the dough.
🍽️ Serving Suggestions
Serve thick slices with a generous smear of high-quality unsalted butter and apricot jam. Pair with a glass of chilled Alsatian Gewürztraminer or Riesling for a sophisticated afternoon treat. Accompany with a bowl of café au lait or a rich hot chocolate for a traditional French breakfast. If the cake is a day or two old, lightly toast the slices and serve with a dollop of crème fraîche. Excellent when served alongside a platter of fresh seasonal berries.