Kouglof, Brioche from Alsace
Making a Brioche has been my weekend ritual for a while now. Without a doubt, it is my favorite bread to prepare in the early hours of the morning.
This time, I really wanted to try another recipe from Christophe Felder. I could not resist to make his famous “Kougelhopfs” or simply Kouglof 🙂
I do not have a “real” Alsatian Kouglof mold, but I am glad to have my Spiral Flexipat® Mold as it the Brioche turned out beautifully in it.
Enjoy & Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Kouglof, Brioche from Alsace
Ingredients
BRIOCHE FILLING
- 1/3 cup (50 g) Golden raisins
- 1 Tbsp Dark Rum
BRIOCHE STARTER
- 1 tsp (5 g) active dry yeast
- 2 1/2 Tbsp (35 g) water (Room Temperature)
- 3 Tbsp (50 g) AP flour
BRIOCHE BREAD DOUGH
- 1 3/4 cups (225 g) AP flour
- 1 egg (Beaten)
- 1/2 cup (125 g) milk (Warm)
- 1/4 cup (40 g) sugar
- 1 tsp (5 g) salt
- 4.25 tbsp (65 g) butter (Softened)
FINISHING
- 1/4 cup (50 g) sliced almonds
- 1/4 cup (30 g) confectioners sugar
Instructions
BRIOCHE FILLING
- Place the Golden Raisins in a small bowl, pour the dark Rum over. Let it marinate while preparing your Kouglof.
BRIOCHE STARTER
- In a small sauce pan, bring the water to a warm temperature. It should feel nicely lukewarm. Set aside.
- Place the active dry yeast in the bowl of a stand mixer, the water and the flour. Mix with a spatula until you get a firm ball. Then cover the starter with the rest of the flour.
- Let it rise for 30 minutes.
- Place your Spiral bon Mold Flexipat® on the top of your Medium Perforated Baking Sheet.
- Add the sliced almonds at the bottom of the mold. Then, set aside.
BRIOCHE BREAD DOUGH
- In a small sauce pan, bring the milk to a warm temperature. It should feel nicely lukewarm. Set aside.
- Once the starter has made the top of the flour crakle, add the egg, the warm milk and the softened butter. Mix with the dough hook for about 10 minutes (Kitchen Aid – Speed 1 for 3 minutes, then Speed 3 for 7 minutes).
- Once the dough is not sticking to the sides of the mixing bowl anymore, add the drained golden raisins.
- Mix for a minute (Kitchen Aid – Speed 3). At this point your dough should not stick to your fingers.
- Scrape the dough out on the Roul'Pat, dust with a bit of flour, and knead lightly into a ball. Place it in a clean bowl, cover with a plastic wrap and let it rise for about 90 minutes, at room temperature, until double in size.
- Once the dough has doubled, punch the dough down, and roll it with your hands onto the Roul'Pat to fit it to your Flexipat®.
- Let your Kouglof rise for another 2 hours at room temperature. Cover with a plastic wrap. It will double its size again.
FINISHING
- Preheat oven at 350F/180C, 30 minutes prior baking.
- Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your Brioche from 15min)
- Once your Kouglof is out of the oven, unmold it right away.
- Wait until it has completely cooled down before dusting it with Confectioner's sugar. (which I totally forgot…)
- Finally, slide it onto a serving plate. Serve and Enjoy! Bon Appétit!
Video
Special Notes
Nutrition
