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Kouglof, Brioche from Alsace

bakingwithnessa
This Sweet Brioche made from a yeast-based dough with added golden raisins and almonds, is traditionally eaten in Alsace, France.
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Prep Time 10 minutes
Bake Time 20 minutes
Resting Time 4 hours
Total Time 4 hours 30 minutes
Course Bread
Cuisine Alsace, France
Servings 10

Equipment

Spiral Flexipat®
Baking Sheet (M)
Rectangular Roul Pat®
Flexible Scraper
Pastry Brush

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

Nutrition Facts
Kouglof, Brioche from Alsace
Amount Per Serving (10 g)
Calories 243 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 18mg6%
Sodium 567mg25%
Potassium 190mg5%
Carbohydrates 38g13%
Fiber 2g8%
Sugar 14g16%
Protein 7g14%
Vitamin A 54IU1%
Vitamin C 1mg1%
Calcium 90mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Brioche, Kougelhopfs, Kouglof
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