Alsatian kougelhopf - kouglof

Ingredients

• 500g flour (T45)
• 125g sugar
• 1 tsp salt
• 20g fresh baker's yeast
• 2 eggs
• 250ml milk
• 125g softened butter
• 125g raisins
• 15 almonds
• icing sugar for decoration

Materials

• Kougelhopf mold
• Stand mixer

Preparation

• In the bowl of the mixer, add the flour, sugar, and salt. Make a well in the center, and add the crumbled yeast (be careful, the yeast must not touch the salt as it will "kill" it). Add the eggs and milk, and knead until the mixture is smooth.
• Then, add the softened butter, and knead for about 10 minutes.
  
• Finally, add the raisins and mix well.
• Grease the kougelhopf mold well, including the edges. Place an almond in each hollow.
  
• Put the dough in the mold, and let it rise in a warm place. After about 2 hours, it should have risen to the top of the mold. If not, let it rise until the dough reaches the edges.
• Bake for 40 minutes at 350°F (180°C).
  
• Sprinkle with icing sugar for a traditional-looking kougelhopf.
• And there you have it, your Kougelhopf is ready!
  

Observations

For a more brioche-like Kouglof: let your dough rise for 1 to 2 hours at room temperature, punch it down, then place it in its mold. Just follow the recipe from step 4 :-)

The raisins: you can soak them in water the night before preparing your Kouglof.

The mold is indispensable. It's thanks to it that the cake has this name :-)

Cookware

Questions

Photos of members who cooked this recipe