Alsatian raisin kouglof
A soft raisin kouglof, delicately flavoured and baked in its traditional fluted mould. The stand mixer dough hook makes kneading this rich dough more even.
1h 10minPrep 30minCooking 40min 10 servings🟡 MediumKITCHENAIDBATTEUR_SOCLEVegetarian
C
Indicative estimate based on ingredients and portions; not an official Nutri-Score calculation.Preparation
- 1
Soak the raisins in lukewarm water for about 15 minutes, then drain them well.
- 2
Put the flour, yeast, milk, eggs, sugar and orange blossom water in the bowl. Knead for 5 minutes.
Speed 2⏱ 5 min🔧 crochet pétrisseur - 3
Add the salt, then the soft butter in pieces. Continue kneading until the dough is elastic.
Speed 2⏱ 10 min🔧 crochet pétrisseur - 4
Add the drained raisins and mix just enough to distribute them.
Speed 1⏱ 1 min🔧 crochet pétrisseur - 5
Leave to rise for 1 hour 30 minutes. Butter the mould and place the almonds in its grooves. Add the dough and leave to rise for another 45 minutes.
- 6
Bake at 175°C for 35 to 40 minutes. Turn out while warm and dust with icing sugar.
🌡 175°C⏱ 40 min
Frequently asked questions
Is a kouglof mould essential?▾
The traditional mould gives its distinctive shape and bake, but a large fluted brioche mould can be used instead.
How can I keep the kouglof soft?▾
Keep it well wrapped once cool. It also freezes very well in slices.
