Traditional recipe Savoury bites Christmas

Kouglof

Name: Kouglof
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: serves 6 to 8
Ingredients: Egg : 2; Milk : ¾ cup; Salt : 1 tsp; Vanilla sugar : ½ cup; Flour : 4 to 4½ cups; Baker's yeast : 1 packet; Raisin : 1 cup; Butter : ½ cup; Almond : 2 handfuls; Rum : 2 tbsp

A few years ago, around Christmas, I made a kouglof and lightened the recipe a little for breakfasts… I liked it so much that I’ve made almost one a week ever since. The recipe is inspired by the one on La Cuisine de Bernard. If you go to his site, you can follow every step. I find his recipe works well if you’re taking a kouglof to work to celebrate (or not) an occasion, or for an invitation to *le goûter* (the afternoon snack)..If you make one every week for breakfast, you can cut down the sugar and fat but add dried fruit for the useful calories… the ones that keep you going till noon ^^

Preparation 45 min

Cooking 45 min

Servings serves 6 to 8

Difficulty Accessible

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Alsatian cuisine Regional cuisine

Healthy Light

Ingredient list

For this recipe

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Egg 2

Milk ¾ cup

Salt 1 tsp

Vanilla sugar ½ cup

Flour 4 to 4½ cups

Baker's yeast 1 packet

Raisin 1 cup

Butter ½ cup

Almond 2 handfuls

Rum 2 tbsp

Preparation

And to go with it at breakfast!

A yoghurt with a homemade red-berry coulis!

Step 1

Whisk the eggs, the vanilla sugar, the salt and 10 cl of milk.
Step 2

Add the sifted flour. Heat 10 cl of milk in the microwave for 20 seconds and dissolve the packet of baker’s yeast in it. Add it to the flour and knead for 15 minutes.
Step 3

Meanwhile, soak the raisins in the rum (or kirsch) and cut the soft butter into small pieces. After the 15 minutes, add the raisins and butter to the dough and carry on kneading (or let the mixer knead) for 15 minutes.
Step 4

Melt some butter in the kouglof mould (earthenware if possible), brush it round and put two handfuls of almonds in the bottom of the mould.
Step 5

Pour the dough into the mould and let it rise under a cloth for a few hours in a warm, draught-free spot. When it’s well risen, bake it for 45 minutes at 165 °C.