Kouglof Alsatian Brioche

Kouglof, also known as Gugelhupf, is a traditional Alsatian brioche-like cake that is popular in various European countries. This delightful pastry is characterized by its distinctive shape, typically baked in a decorative mold with a central tube. It is often adorned with almonds, raisins, and a dusting of confectioner’s sugar, resulting in a visually stunning and delicious treat.

Whether it’s for a special occasion or a delightful treat to enjoy with family and friends, Kouglof is a delightful and comforting cake that brings a touch of European elegance to your table. With its buttery flavor, tender crumb, and delightful combination of raisins and almonds, this recipe is sure to become a beloved addition to your baking repertoire.

INGREDIENTS:

• 50 grams (1/4 cup) sugar
• 300 grams (10 1/2 ounces, see note) flour
• 120 ml (1/2 cup) lukewarm milk
• 15 grams (1/2 ounce) fresh yeast (for other types of yeast, see substitutions)
• 1 tablespoon dark rum or kirsch
• 3 eggs, lightly beaten
• A good pinch of salt (I used demi-sel butter so I skipped this)
• 120 grams (1/2 cup plus 1 tablespoon) butter, at room temperature and diced, plus a good pat for the mold
• 45 grams (1/3 cup) raisins and/or sultanas, soaked overnight in warm water or tea and drained
• 35 grams (1/2 cup) sliced almonds
• Confectioner’s sugar for dusting
• A few whole almonds or a little more sliced almonds for the mold

INSTRUCTIONS:

1. Combine the flour and sugar in a large mixing bowl. In a small bowl, combine the fresh yeast with the milk and stir to soften. Form a well in the flour and pour in the milk mixture, eggs, and rum. Mix everything in with a wooden spoon.
2. Mix the dough vigorously for 10 minutes, add the softened diced butter, and continue working with the dough another 10 minutes or so, until it becomes elastic. Be warned that brioche dough is very sticky; if you have a stand mixer with a dough hook, now would be a good time to use it. Add the sliced almonds and drained raisins, and mix again to combine.
3. Cover the bowl with a kitchen towel and let the dough rise for 30 minutes in a warm spot of the house (I opted to place it on a kitchen towel on top of the radiator). After the first rise, punch the dough down and knead it briefly again.
4. Butter the pan generously and right up to the top. Place a whole almond in each groove of the mold (or sprinkle with more sliced almonds). Pour the dough into the mold and return it to the warm spot.
5. Let the dough rise to fill the mold, about 1 hour.
6. Preheat the oven to 180° C (360° F) with a heat-resistant cup of water placed on the oven rack. Put the kouglof in the oven and bake for 45 minutes, until crusty and brown, and until a knife inserted in the center of the dough comes out clean. If the top seems to brown too fast, protect it with a piece of foil or parchment paper.
7. Let cool completely on a rack, about 2 hours, before unmolding.
8. Dust with confectioner’s sugar and serve with jam, honey, or maple butter. Kouglof keeps for a few days, tightly wrapped in a clean kitchen towel; slices can be toasted to refresh their texture. You can also freeze part or all of the loaf.