Kouglof

Name: Kouglof
Prep time: 3 h 40 min
Cook time: 50 min
Total time: 4 h 30 min
Ingredients: 300 g flour; 100 g salted butter (softened and cut into small dice; reserve 20 g for greasing the mold); 60 g fine granulated sugar; 150 ml whole milk; 1 egg; 60 g raisins; 1 tbsp kirsch (cherry brandy); 1 packet dry yeast; 1/2 tsp salt; 100 ml water

Traditional Alsatian Kouglof cake: bring all ingredients to room temperature, and bake using a specialized mold.

4h 30m

Easy

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Ingredients

flour 300 g

salted butter (softened and cut into small dice; reserve 20 g for greasing the mold) 100 g

fine granulated sugar 60 g

whole milk 150 ml

egg 1

raisins 60 g

kirsch (cherry brandy) 1 tbsp

dry yeast 1 packet

salt 1/2 tsp

water 100 ml

Instructions

Soaking the raisins

Place the raisins in a bowl, pour the kirsch and 1 tablespoon of water over them, and let soak.

Activating the yeast

Dissolve the yeast in 2 tablespoons of warm water and let stand for about 10 minutes until foamy.

Kneading the dough

Place the flour, sugar, salt, milk, yeast, and egg in a stand mixer fitted with the dough hook and knead quickly. Add the butter dice and continue kneading until the mixture forms a smooth, elastic dough. Add the drained raisins and knead briefly to incorporate.

First rise

Generously grease the mold and pour in the batter. Cover with a cloth and let rise at room temperature for about 3 hours, until the dough has doubled in volume.

Baking

Preheat the oven to 210°C (410°F). As soon as the kouglof is placed in the oven, lower the temperature to 180°C (350°F) and bake for about 50 minutes. Unmold and serve cold with coffee or hot chocolate.