📝 About This Recipe
Hailing from the picturesque borders of Alsace, France, the Kouglof is a majestic, fluted brioche-style bread that serves as the centerpiece of festive celebrations. This golden, buttery crumb is studded with rum-soaked raisins and adorned with toasted almonds, offering a delicate sweetness that bridges the gap between bread and cake. Traditionally baked in a distinctive earthenware mold, its airy texture and regal appearance make it an unforgettable treat for holiday brunches or afternoon tea.
🥗 Ingredients
The Fruit Soak
- 100 grams Sultanas or golden raisins (rinsed and drained)
- 2 tablespoons Dark Rum (can substitute with warm water or orange juice)
The Yeast Starter (Levain)
- 60 ml Whole milk (lukewarm, about 100°F)
- 2.25 teaspoons Active dry yeast (one standard packet)
- 50 grams All-purpose flour (sifted)
The Final Dough
- 450 grams All-purpose flour (high-quality bread flour also works)
- 75 grams Granulated sugar
- 1 teaspoon Fine sea salt
- 3 large Eggs (at room temperature)
- 175 grams Unsalted butter (softened to room temperature)
- 120 ml Whole milk (lukewarm)
The Mold and Garnish
- 20-25 pieces Whole blanched almonds (one for each groove of the mold)
- 1 tablespoon Unsalted butter (melted, for greasing the mold)
- 2 tablespoons Confectioners' sugar (for dusting)
👨🍳 Instructions
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1
In a small bowl, combine the raisins and rum. Let them soak for at least 30 minutes to plump up and absorb the aroma.
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2
Prepare the starter: In the bowl of a stand mixer, whisk together 60ml lukewarm milk and yeast. Stir in 50g of flour to form a thick paste. Cover and let sit in a warm spot for 20 minutes until bubbly.
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3
Add the remaining milk, eggs, sugar, and salt to the starter. Use the paddle attachment on low speed to combine.
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4
Gradually add the 450g of flour. Switch to the dough hook and knead on medium-low speed for about 5 minutes until the dough is smooth and starts to pull away from the sides.
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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 10 minutes; the dough should be silky and elastic.
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6
Drain any excess liquid from the raisins and fold them into the dough by hand or on the lowest mixer speed until evenly distributed.
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7
Transfer the dough to a lightly greased 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 a 9-inch (2.4L) Kouglof or Bundt pan with melted butter. Place one whole almond in each decorative groove at the bottom of the pan.
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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 prepared mold, ensuring the 'ring' of dough is even.
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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 pan.
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11
Preheat your oven to 350°F (175°C). Place the mold on the center rack and bake for 40-45 minutes. If the top browns too quickly, tent it loosely with foil.
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12
The Kouglof is done when a skewer inserted into the center comes out clean, or the internal temperature reaches 190°F (88°C).
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13
Allow the bread to cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely.
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14
Once cooled, dust generously with confectioners' sugar to highlight the beautiful fluted design.
💡 Chef's Tips
Always use room temperature eggs and very soft butter to ensure a smooth emulsion in the dough. If you don't have a traditional earthenware Kouglof mold, a heavy-duty cast aluminum Bundt pan is an excellent substitute. Don't rush the rising process; the high butter content means the dough needs a warm environment to lift properly. For an extra-rich flavor, soak the raisins in the rum overnight. To prevent the almonds from sticking to the pan, ensure you grease every nook and cranny of the mold thoroughly.
🍽️ Serving Suggestions
Serve thick slices with a generous smear of high-quality French butter and apricot jam. Pair with a glass of chilled Alsatian Gewürztraminer or Riesling for an authentic regional experience. Enjoy alongside a steaming cup of café au lait or hot chocolate during a winter brunch. If you have leftovers, Kouglof makes the most incredible French toast the following morning. Serve as a light dessert with a dollop of crème fraîche and fresh berries.