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    Home » Recipes » Bagel, bread and brioche

    Kouglof (Christine Ferber)

    February 4, 2017 By Francoise Leave a Comment

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    Kouglof, Kougelhopf, or Kugelhopf is a brioche made with dry raisins and decorated with almonds, and it is a specialty from Alsace (France) that is traditionally cooked in a specific circular bundt cake mold made from enameled terracotta or copper.

    Kouglof7

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    I have never made a Kouglof before and I was excited to attempt to follow a recipe from Master Pastry Chef Christine Felder that I mentioned in one of my previous posts, Stollen from Christine Ferber.


    I was not disappointed, as the Kouglof was delicious, moist, and flavorful with its touch of rum. It didn’t last for a very long time in my house 🙂

    Kouglof9

    Kouglof8

    Kouglof can be eaten for breakfast, as an appetizer with a glass of Gewurztraminer (white wine), or for dessert.

    Kouglof10

    A Kouglof can usually be kept for 2 at 3 days well–packed in aluminum. When the Kouglof becomes too dry you can make French toast (well-known in French as “pain perdu”) or you can toast slices in the oven/toaster for a few minutes.

    Kouglof7

    Kouglof (Christine Ferber)

    Francoise
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    Ingredients
      

    • For 1 kg of Kouglof dough
    • 500 g flour 
    • 60 g sugar
    • 250 ml whole milk (warm)
    • 180 g butter (room temperature)
    • 25 g fresh yeast (or 1 dry yeast package)
    • 1 egg
    • 10 g salt
    • 100 g  raisin
    • 50 ml Kirsch or Rum 
    • For the mold
    • 50 g whole almond
    • 20 g butter
    • For the decoration
    • 15 g powder sugar

    Instructions
     

    • The day before:  in a bowl, macerate the raisins in the Kirsch or Rum.
    • The same day: in the bowl of a stand mixer, mix the yeast, 1 tablespoon sugar, and the milk. Add 100g flour and mix again to have your starter dough. Add the leftover flour (400g) on the top of the starter dough, cover with a dishtowel, and let sit for 20 min in a warm place.
    • Break the egg on the flour which covers the starter dough, add the salt and the left-over of sugar all around. Mix the dough slowly, at first with the dough hook, then knead vigorously for 5 to 8 min. The dough will become a slightly lighter shade and will be ready when it comes off the mixer's bowl.
      Kouglof
    • Add the butter to the dough and knead until well incorporated. Your dough will be soft and shiny. Drain the raisins and add them to the dough. Knead again for a few minutes.
    • Put the dough in a big bowl. Cover with a dishtowel. Let it rest in a warm place for an hour and a half.
      Kouglof
    • When the dough has doubled in volume, roll it for a few seconds by hand. Cover again with a dish towel and let it rest at room temperature for 40 min.
    • Humidify the almonds by submerging them for one min. in very hot water. Butter well the bundt cake pan and inside of each groove of the mold, put a few almonds.
      Kouglof
    • Put the dough in the bundt cake pan.
      Kouglof
    • Cover with a dish towel and let it rest for an hour and a half in a warm place. The dough must double in size.
    • Preheat the oven to 400 F. When you are ready to put the Kougelhopf in the oven, lower the temperature to 360 F. Cook for approximately 45 min.
      Kouglof
    • Remove the Kouglof from the mold by flipping it onto a grid.
      Kouglof
    • Let it cool and sprinkle some icing sugar.
    Tried this recipe?Let us know how it was!

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    • Mannele – A Milk Bread Shaped into A Little Man

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    About Francoise

    My name is Francoise. I am a French mom who lives in Atlanta, GA since 1999.
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