Recipe - Kouglof (Sweet Brioche Wraisins And Almon

DOUGH
1 ounce Fresh yeast
4 ounce Milk; boiled and cooled to
lukewarm
One half ounce Fine salt
18 ounce Flour
6 Eggs
12 ounce Butter
3 ounce Sugar

FILLING
7 ounce Raisins
3 tablespoon Rum
4 ounce Whole almonds; skinned and
very light toasted
1 Egg yolk mixed with:
1 tablespoon Milk
Butter for the mould
Icing sugar (powdered sugar)
for dusting

From: r.gagnaux@chnet.ch (Rene Gagnaux)

Date: Sun, 12 Dec 1993 11:00:00 +0100

From: "Anne G. Foster" agfst1@lis.pitt.edu
A recipe from 'Alsace': The Roux Brothers, French country cooking, M
Papermac, 1992, ISBN 0333576705)

EQUIPMENT: 1 kouglof mold (1x3.5 litre/6 pints or 2x1.75 litre).
Traditionally, Kouglof (also spelt Kugelhopf or gougelhopf) is baked in a
tall, fluted mold. A savarin or baba mould can be used instead.

Dough Preparation: Put the yeast and the milk in the bowl of your mixer and
beat lightly. Add the salt, then the flour and the eggs. Switch the mixer
on to medium speed and work the mixture with the dough hook for about 10
minutes, until the dough is smooth and elastic with plenty of body. If you
are making it by hand, use a spatula and work the dough for about 20
minutes.

Mix together the butter and sugar, reduce the speed of the mixer to low and
add the butter mixture to the dough, a little at a time, working the dough
continuously. When all the butter is incorporated, increase the speed and
mix for 8 to 10 minutes in the mixer or about 15 minutes by hand, until the
dough is very smooth and glossy. It should be supple and fairly elastic and
will be coming away from the sides of the bowl.

Cover the dough with a baking sheet and leave it in a warm place (about
24øC/75øF) for 2 hours, until it has doubled in bulk.

Knock back the dough by punching it with your fist not more than 2 or 3
times. Cover it with a baking tray and refrigerate for at least 4 hours,
but not loner than 24 hours.

Preparation, raisins: Put the raisins in a bowl with the rum, cover with
clingfilm and leave to macerate for several hours.

Moulding: Generously butter the mould and place onethird of the almonds in
the bottom of the ridges.

On a lightly floured surface, roll out the chilled dough into a narrow
rectangle long enough to line the bottom of the mould. Chop the remaining
almonds and strew them and the rumsoaked raisins over the dough. Roll out
the dough into a fat sausage shape, pressing it firmly together. Arrange it
round the bottom of the mould and press down lightly. Seal the two edges
together with a very little egg yolkmilkmixture. Leave in a warm place
(about 25øC/77øF) for about 2 One half hours, until the dough has risen to
threequarters fill the mould.

Preheat the oven to 220øC/425øF. Bake the kouglof in the preheated oven
for 10 minutes, then lower the temperature to 200øC/400øF and cook for
another 35 minutes. If it is becoming to brown towards the end, cover it
with greaseproof paper.

Invert the hot kouglof on to a wire rack, carefully remove the mould and
return it to the oven for 5 minutes so that the centre finishes cooking and
becomes ligthly coloured. Leave to cool for at leat 2 hours before serving.

Serving: Lightly sprinkle with icing sugar.

Kouglof freezes very well once cooked. Wrap in a plastic bag and freeze; it
will keep for several weeks. Be sure to take it out of the freezer 2 or 3
hours before serving.

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