Kouglof
An Alsatian brioche with a distinctive appearance due to its mould, which gives it a high, fluted shape with a hollow in the middle.
Materials used
– 22cm Kouglof mould
– Brush
– Food processor
– Griddle
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
Cooking time
170°C
45 to 50 minutes
Syrup
✔125g water
✔170g caster sugar
✔10g orange blossom water
✔20g alcohol
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. Blend the dough for 15 minutes.
Add the softened butter, cut into pieces. Mix again until the butter is completely incorporated.
Finally, add the drained raisins. Pour the dough into a bowl, cover with clingfilm and chill overnight.
The next day, place the dough on a lightly floured work surface. Shape the dough into a regular ring with a hole in the centre and place in the buttered kouglof mould with a whole almond in each groove at the bottom. I used a 22cm diameter steel mould in my recipe.
Leave the pastry to rise until it reaches the edges (at least 5 hours for me) near a source of heat. The rising time is long because the pastry has just come out of the fridge.
Bake at 170°C for approximately 50 minutes. Remove from the oven onto a wire rack.
Syrup
✔125g water
✔170g caster sugar
✔10g orange blossom water
✔20g alcohol
While the Kouglof is cooking, pour the water and sugar into a saucepan and heat until the sugar has completely melted. Remove from the heat and add the orange blossom and alcohol (I used orange alcohol here). Mix well.
Once the kouglof has been removed from the mould, place it on a rack over a hollow container and brush generously with the syrup, not forgetting the base. You should use almost all the syrup, collecting any that has run into the container under the rack.
Sprinkle with icing sugar just before serving or use moisture-resistant codineige. Wrap in cling film to preserve it and prevent it from drying out.
