Kouglof
A classic Alsatian brioche with a characteristic appearance due to its mould, which gives it a high, fluted shape with a hollow in the middle.
Material used
– 22cm Kouglof mould
Ingredients
Kouglof
✔140 g milk
✔15 g baker’s yeast
✔375 g flour
✔8 g fine salt
✔75 g caster sugar
✔2 eggs
✔110 g softened butter
✔90 g currants
Baking
170°C
45 to 50 minutes
Syrup
✔125g water
✔170g caster sugar
✔10g orange flower water
✔20g almond powder
+50g melted butter
The recipe
Kouglof
✔140 g milk
✔15 g baker’s yeast
✔375 g flour
✔8 g fine salt
✔75 g caster sugar
✔2 eggs
✔110 g softened butter
✔90 g currants
Place the sultanas in a bowl of hot water with a little rum to soften them.
Mix the warmed milk and fresh yeast in the bowl of a food processor. Add the eggs, flour, sugar and salt. Mix the dough for 15 minutes.
Add the softened butter cut into pieces. Mix again until the butter is completely incorporated.
Finally, add the drained grapes. Pour the dough into a bowl, wrap it in plastic wrap and chill overnight.
The next day, place the dough on the lightly floured work surface. Shape the dough into a regular ring with a hole in the centre and place in the buttered kugelhopf tin with whole almonds in the bottom.
Let the dough rise until it reaches the edges (at least 5 to 6 hours).
Bake at 170°C for about 50 minutes. Remove from the oven onto a wire rack and leave to cool completely.
Syrup
✔125g water
✔170g caster sugar
✔10g orange flower water
✔20g almond powder
While the Kouglof is cooking, in a saucepan, pour the water, sugar and heat until the sugar is completely melted. Remove from the heat and add the almond powder and orange blossom. Mix well.
+Add 50g of melted butter
Once the kouglof has cooled completely, brush it with the melted butter. Then, generously soak the kugel with the warmed syrup, having filtered the almond powder beforehand. The syrup must be completely covered.
Sprinkle with icing sugar just before serving or use moisture-resistant codineige.
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