Kouglof
Kouglof, kougelhopf, Gugelhupf... This delicious and sweet brioche goes by many names. The secret lies in its traditional ceramic mould, giving it its original flavor and texture. I was gifted mine from a small pottery factory in Alsace, and it's always a pleasure to remember the flavor of my birth region.
Ingredients
Instructions
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The day before, soak the raisins in water.
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Combine yeast and milk at room temperature and set aside for 5 minutes.
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In a large bowl, combine the two flours, the sugar, the eggs, and the salt. Then add the yeast mixture and knead until well incorporated.
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Add the butter and knead for about 10 minutes.
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Cover and proof for two hours.
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Generously butter the mould and add one almonds in each crevice.
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Add the raisins to the dough, knead with a bit of flour, and create a bagel shape to fit the dough in the mould.
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Proof in the mould for one hour and a half.
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Preheat the oven to 190°C.
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Bake for 45 minutes and cover with foil halfway if needed.
Note
- If you are using a typical ceramic mould, avoid using the fan from the oven as it is not best suited for it.
- Wait for at least 30 minutes before removing from the mould to avoid any breakage.
- For a prettier cake, lighlty sprinkle some icing sugar on top once cold.
