Bread

Kouglof (Raisin-Filled Sweet Bread)

The Kou­glof, a raisin-filled brioche (sweet bread), is a spe­cial­i­ty from the French region of Alsace (North-East of France). Due to the prox­im­i­ty to Ger­many, Alsa­t­ian spe­cial­i­ties tend to ressem­ble Ger­man spe­cial­i­ties. In this case, the Kou­glof ressem­bles a Ger­man sweet bread with rum-soaked raisins, yet it comes with its own dis­tinc­tive fea­tures, that makes it a unique del­i­ca­cy. This Alsa­t­ian spe­cial­i­ty is as deli­cious as it is beau­ti­ful. It makes for a won­der­ful break­fast or every­day treat.

kouglof

Recipe

I tried mul­ti­ple recipes until I found an excel­lent one (from a fel­low blog­ger who is from Alsace). I made some adjust­ments to the ini­tial recipe, to make it eas­i­er to make in the US and pro­duce the best pos­si­ble results.

Please note, it is essen­tial to have a Kou­glof pan or sim­i­lar pan, such as a tall and nar­row bundt cake pan.

You can find a Kou­glof pan on Ama­zon:

You will also need a food proces­sor with a dough blade or a kitchen appli­ance with a knead­ing fea­ture such as the Kitchen Aid stand mix­er.

Print Recipe
Kou­glof (Raisin-Filled Sweet Bread)
kouglof
Course Bread
Cook Time 20 min­utes
Pas­sive Time 4 hours
Serv­ings
Kou­glof
Ingre­di­ents
Step 1: Soak­ing raisins in rum
Step 2: Prepar­ing leav­en­ing agent
Step3: Prepar­ing the dough
For dec­o­ra­tion
Course Bread
Cook Time 20 min­utes
Pas­sive Time 4 hours
Serv­ings
Kou­glof
Ingre­di­ents
Step 1: Soak­ing raisins in rum
Step 2: Prepar­ing leav­en­ing agent
Step3: Prepar­ing the dough
For dec­o­ra­tion
kouglof
Instruc­tions
  1. First, place the raisins in a bowl with 1 table­spoon water and 1 table­spoon rum extract. Set aside, and mix from time to time, to ensure all raisins get cov­ered with rum-fla­vored water.
  2. Then, pre­pare the leav­en­ing agent for the kou­glof. In the bowl of your food proces­sor or a sep­a­rate bowl, mix the pow­dered fresh yeast with 1 oz. of luke­warm water. Once the yeast com­plete­ly dis­solved into the water, add 8 oz. flour and make a ball with your hands (see pic­ture). Cov­er the ball of leav­en­ing agent with 8 oz. flour. Do not mix! Set aside in a warm humid place for 30 min­utes.
    leavening ball for kouglof
  3. If your ball cov­ered with flour is not yet in your food proces­sor, place it in your food proces­sor with the dough blade on. Add the egg, soft­ened but­ter, sug­ar, salt, and warm milk. Knead in your food proces­sor for 5 to 10 min­utes, depend­ing on the pow­er of your food proces­sor, start­ing slow­ly and then increas­ing speed. The goal is to have a uni­form dough that comes off eas­i­ly from the sides of your bowl. [Note: It will be sticky and this is nor­mal, but it should not be too sticky. You should be able to eas­i­ly take it out of your food proces­sor. If not the case, knead some more or add a lit­tle flour]. Add the drained rum-soaked raisins and knead again just a minute to incor­po­rate the raisins (you can also use your hands to do this).
    kouglof dough out of food processor
  4. Place your dough in a big mix­ing bowl and cov­er with a kitchen tow­el. Place in a warm humid place to allow the dough to rise for 1 hour and 30 min­utes. The dough should dou­ble in size.
    kouglof dough doubled in size
  5. Once the dough dou­bled in size, take it out of the bowl and knead it just a lit­tle bit with your hands to remove any excess gas that might be in the dough. But­ter your kou­glof pan and place almonds in the bot­tom of your pan (see pic­ture).
    almonds in bottom of kouglof pan
  6. Place the dough inside the pan, cov­er with a kitchen tow­el, and set aside in a warm humid place to let the dough rise again. This can take any­where from 2 to 6 hours, depend­ing on how warm and humid the place is. (Try to find the warmest most humid place in your home, like a bath­room or inside a microwave).
    dough in kouglof pan
  7. Once the dough has risen to almost the top of the pan, pre­heat oven to 340 degrees Fahren­heit.
    dough rose in kouglof pan
  8. Bake for 20 to 25 min­utes. Let it cool down and sprin­kle with pow­dered sug­ar. Enjoy!
    kouglof
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Bon Appétit!

French Mom

Dis­clo­sure

Sum­ma­ry
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Recipe Name
Kou­glof (Raisin-Filled Sweet Bread)
Author Name
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2 thoughts on “Kouglof (Raisin-Filled Sweet Bread)

  1. The best of Ger­many allied to the best of France which shows how great could be the achieve­ments of the two coun­tries when they act togeth­er. Don’t miss it

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