Kougelhopf alsatian - kouglof: a delicious brioche recipe
Indulge in the most beautiful brioche from France: the Kouglof (or Alsatian Kougelhopf). This dessert is wonderfully soft and slightly enhanced by melting raisins. Thanks to the almonds, a crunchy touch will be added to your brioche, ensuring a perfect texture combination! Of course, the Kouglof mold is essential for this recipe! It will allow for even cooking. Sprinkle everything with icing sugar once your dessert has cooled, and it's time to enjoy! Be sure to save a small piece for breakfast, as it will help you start your day with a smile :-)
Ingredients
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 (or Bundt pan), making sure to grease the edges as well. 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, degas it, 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 :-)
