Kouglof alsacien

Name: Kouglof alsacien
Total time: 180 min
Yield: Serves 8
Cuisine: Alsace
Ingredients: 500 g (18 oz) pastry flour (French T45); 150 g (5 oz) softened unsalted butter; 70 g (⅓ cup) granulated sugar; 10 g (2 tsp) fine salt; 20 g fresh yeast; 3 whole eggs; 200 ml (¾ cup + 1 tbsp) warm whole milk; 150 g (1 cup) golden raisins; 5 tbsp dark rum; 12 whole almonds; 30 g (¼ cup) powdered sugar

Alsatian kugelhopf

⏱ 180 minServes 8Medium520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

500 g (18 oz)pastry flour (French T45)
150 g (5 oz)softened unsalted butter
70 g (2½ oz)superfine sugar
10 gfine salt
20 gfresh yeast
3whole eggs
200 ml (¾ cup)warm whole milk
150 g (5 oz)golden raisins
5 tbspdark rum
12whole almonds
30 g (1 oz)powdered sugar

500 g (18 oz) pastry flour (French T45)
150 g (5 oz) softened unsalted butter
70 g (2½ oz) superfine sugar
10 g fine salt
20 g fresh yeast
3 whole eggs
200 ml (¾ cup) warm whole milk
150 g (5 oz) golden raisins
5 tbsp dark rum
12 whole almonds
30 g (1 oz) powdered sugar

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 stand mixer with dough hook

1 earthenware kugelhopf mold (24 cm / 9½ in)

1 glass bowl (2 L / 2 qt)

1 silicone pastry brush

1 fan oven (180 °C / 350 °F)

1 roll of parchment paper

1 roll of plastic wrap

1 cooling rack

1 fine sieve

03 — Method

Soak the raisins in the warm rum for 1 hour until plump.Making it from scratch? See the yeast dough — rises ~2 h
Knead the flour, sugar, salt, crumbled yeast, eggs and warm milk in the stand mixer for 10 minutes until elastic.
Add the softened butter in several additions, kneading 8 more minutes until fully absorbed.
Add the drained raisins and mix gently until evenly distributed, without crushing them.
Cover with a towel and let rise 1 hour 30 at room temperature in a clean bowl until doubled.
Butter the kugelhopf mold generously, place an almond in the bottom of each groove, then add the punched-down dough.
Let rise 1 hour 30 in a warm place, then bake 40 minutes at 180°C (350°F). Unmold while warm and dust with powdered sugar.