Raisin and almond kouglof
An Alsatian raisin brioche baked in an almond-lined fluted mould.
Active time1 h
Cooking1 h
Total4 h 30 minResting : 3 h
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Ingredients
- 160 g unsalted butter
- 200 ml whole milk
- 2 eggs
- 40 g whole blanched almonds
- 500 g wheat flour
- 25 g fresh yeast
- 75 g raisins
- 10 g fine salt
- 75 g caster sugar
- 10 g icing sugar
Preparation
Cover the raisins with lukewarm water in a bowl. Mix the yeast with 100 ml of lukewarm milk and 20 g of flour. Cover and rise for about 30 minutes until doubled.
200 ml whole milk500 g wheat flour25 g fresh yeast75 g raisins- mixing bowl
- spatula
- tea towel
- bowl for the raisins
Put 480 g of flour, the sugar, salt, eggs and 100 ml of milk into a mixer with dough hook. Knead for about 15 minutes. Work in 150 g of soft butter, then the starter. Knead until the dough leaves the bowl. Cover and rise until doubled, about 60 minutes.
160 g unsalted butter2 eggs10 g fine salt75 g caster sugar- stand mixer with dough hook
- tea towel
Grease a large kouglof mould with 10 g of butter. Put the almonds into the grooves. Drain the raisins and fold into the dough while knocking out the gas. Put in the mould, cover and proof for about 60 minutes until near the rim.
40 g whole blanched almonds- large kouglof mould
- pastry brush
- sieve
- spatula
- tea towel
Heat the oven to 200 °C. Bake for about 50 minutes, covering with baking paper if the top browns too quickly. A skewer should emerge without wet dough. Carefully turn onto a rack, cool for about 30 minutes and dust with icing sugar.
10 g icing sugar- oven
- baking paper
- cooling rack
- sieve
- wooden skewer
Allergens
- Eggs
- Gluten
- Milk
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration