Kouglof (or Kugelhopf), cousin to the Italian Panettone is a wreath-shaped brioche emblematic of Christmas celebrations in France’s Alsace region, with variations found in Austria and Germany. Symbol of conviviality and sharing, this cake is made with a soft yeast dough of T45 wheat flour, raisins, crunchy almonds and a hint of rum or brandy. Savory versions also exist.
Its history dates back to the 17th century, when it ruled tables at major celebrations. Legend has it that the Kouglof was brought to Alsace by the Three Wise Men, inspiring its turban-like shape. Kouglof owes its distinctive silhouette to a terracotta mold and, once dusted with powdered sugar, delivers a comforting and authentic tasting experience. It pairs perfectly with coffee, tea, or mulled wine.
Discover Bakery Distribution Warehouse’s authentic recipe and enjoy a French Christmas classic!
Ingredients
Recipe for 6-8 people
For dough :
- 500 g T45 Gruau flour
- 20 g fresh baker’s yeast (or 7 g dry yeast)
- 200 ml warm milk
- 100 g soft butter
- 80 g sugar
- 2 eggs
- 1 pinch salt
For topping :
- 100 g raisins
- 3 tbsp. rum or kirsch (optional)
- 50 g whole blanched almonds
- 1 tbsp. orange blossom (optional)
- Powdered sugar for decoration
Preparation
For raisins:
Soak the raisins in rum or warm water for 20 min to rehydrate them. Then drain them.
For dough:
Mix the yeast in the warm milk with a pinch of sugar. Leave to rest for 5 min until it becomes foamy.
In a large bowl (or the bowl of a food processor), combine T45 Gruau flour, sugar, salt, eggs and yeast mixture. Knead for 5 min. Gradually incorporate softened butter and continue kneading until the dough becomes smooth and elastic. This may take about 10 minutes.
Add raisins to the dough and mix to distribute them evenly.
Cover dough with a clean tea towel and leave to rise in a warm place for 1h30, until it doubles in size.
Butter a Kouglof mold and place a whole almond in each groove in the bottom of the mold. This will create a lovely pattern on the brioche.
Deflate the dough by gently kneading it, then transfer it to the mold. Let it rise again for 45 minutes.
Preheat the oven to 180° C (356°F).
Bake for 35 to 40 minutes until the top is golden brown. Check doneness by pricking a knife blade, which should come out dry.
Unmold the brioche while warm and dust it with powdered sugar before serving.
To order your T45 Gruau flour (Bagatelle – Label Rouge),
click here
(Photo credit: Pexel, freepik, Léa Grandvalet – Image Me Photography)