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.
- 150 g strong flour
- 150 g regular flour
- 60 g sugar
- 2 small eggs
- 100 g milk
- 4 g fast active yeast
- 90 g soft butter
- 60 g raisins
- 3 g salt
- a few almonds
- 1
The day before, soak the raisins in water.
- 2
Combine yeast and milk at room temperature and set aside for 5 minutes.
- 3
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.
- 4
Add the butter and knead for about 10 minutes.
- 5
Cover and proof for two hours.
- 6
Generously butter the mould and add one almonds in each crevice.
- 7
Add the raisins to the dough, knead with a bit of flour, and create a bagel shape to fit the dough in the mould.
- 8
Proof in the mould for one hour and a half.
- 9
Preheat the oven to 190°C.
- 10
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.
Kouglof, kougelhopf, Gugelhupf, recipe, ceramic mould - 2
