Kouglopf

Kouglof, a traditional Alsatian brioche that is full of gorgeous flavors from raisins and cognac. This amazingly delicious bread will pair well with your morning coffee or tea time drink to start off this beautiful day!

Kouglof is a bakery staple. It’s made with hazelnuts and raisins soaked in cognac, baked to perfection then dipped into syrup scented orange flower water before being covered by granulated sugar dusting!

This delicious brioche has been my favorite since childhood because of how well-executed each layer tastes upon one another; there really isn’t anything more satisfying than biting into this sweet treat straight outta France (or wherever).

What is kouglof?

Kouglof is a type of French bread that’s made with yeast-based dough, raisins and almonds. It gets its shape when it goes into specialty molds which allow the heat to stay inside so you get this delicious crown or turban style pizza in your oven!

History of kouglof

The legend of the lost hat is an old one, dating back to when King Bethlehem was embarking on his pilgrimage towards Jerusalem. He left behind him what would become known as “the Alsatian word for turban” – Kugelhaf in German or cuvelleau magique en France depending how you say it- which has its roots from Strassbourg where this delicious treat originated!

You can’t beat a nice, tasty Kouglof bread for breakfast. It’s easy enough to make and will require you wait overnight before baking it on the weekend!

You’ll need a mini kouglof mold, raisins and cognac or Cointreau for this recipe. You can find these items in most grocery stores near the alcohol or cooking sauces section!

Anyone who has never had these treats is missing out. They’re worth every single calorie and second of effort!

Other fruit and nuts combinations to make kouglof

  1. Almonds and raisins are a classic combination – Kouglof Alsatian Brioche Recipe via Chocolate & Zucchini
  2. Hazelnuts and raisins.
  3. Sour cherries and pistachios.
  4. Almonds and dates (or dried pineapples).

VARIATIONS

French Brioche

The kouglof is a dish that can be customized to suit individual tastes. There are many ways it’s made, and we hope you enjoy this recipe!

Kouglof is a yeast dough, typically made with flour and water. The most common variation includes adding spices or other ingredients such as fruit fillings to give it more flavor before baking in an oven at low temperature for around two hours…
In Slovakia, Czech Republic ,and Hungary they use groundnuts (sesame seeds) mixed together alongwith sugar instead of honey which gives them extra energy during these cold winters.

KOUGLOF AROUND THE WORLD

French Recipe

Kouglof is a registered trademark of Kougnou & Fils, Ltd., and it’s known by many names throughout Europe. In America among the Pennsylvania Dutch population some call this cake “Deitscher Kuche” after its original home in Alsace France where they developed an affection for kuglops during their time there centuries ago!

In Croatia, Macedonia, and Serbia, this brioche is known as kuglof (куглоф in Cyrillic), while in Hungary, it’s kuglóf. For Romanians it’s guguluf.

The brioche known as Wacker in the Upper Austrian region is a rich, buttery wheat dough used for making turnovers and other sweet treats. While there are many different names for this popular breakfast item across Europe-from šarkelj (Slovenia) or sharkeylle(France),to babkawhich means “cake”in Hebrew -it’s most commonly identified with its iconic top hat topping!

It’s babka in Polish, and bábovka in Czech and Slovak.

How to make brioche kouglof step by step

In a small bowl, soak raisins in cognac for 30 minutes. Drain dry fruit with colander and set aside
In this recipe we will be makingnote: drained soaked grapes

To make the brioche dough, you will need to mix together sifted flour with salt and sugar. Then add in eggs before mixing on high speed for 5 minutes using either an electric mixer or stand-alone mixer until it has become smooth texture like yogurt (photo 1). Once done cooking up these ingredients be sure not forget about cooling them because if they are too warm then your breads may breakout! (photo 2).

Photo 1: Dough ingredients in the bowl of the stand mixer Photo 2: Half-ready dough mixture in a bowl
PHOTO 1 PHOTO 2

Place the milk in a small bowl and dissolve instant yeast into it. Then pour this mixture into your main preparation, along with any remaining flour needed to make dough hooking workable on an electric mixer or stand-mixer; start mixing at medium speed for 15 minutes longer (until all ingredients are incorporated).

Once the butter has been incorporated into the dough, mix on medium speed for 10-15 minutes until it becomes soft and silky. Transferring this preparation back to your first bowl covered with a kitchen towel will allow you two hours of rest before rolling out larger portions (photo 3).

After adding the drained raisins and chopped nuts to your dough, mix it with hands. Covering the bowl will help keep in all that amazing moisture! Place into refrigerator for at least 12 hours before baking tomorrow morning so its ready when you are (photo 4).

Photo 3: Plain brioche dough in a bowl Photo 4: Brioche dough with raisins and nuts in a bowl
PHOTO 3 PHOTO 4

On day two of the bread baking process, butter cavities in mini Kouglof molds and place dough filled with filling up to ¾. Cover theseoves tightly for about 2 hours before putting them into an oven preheated at 350 degrees Fahrenheit or 180 Celsius degree heat source! (photo 5).

To make the perfect French Brioche, you’ll need to follow a few steps. First preheat your oven and then bake for 10 minutes at 390 F/200 C before lowering down its temperature 340 degrees Fahrenheit or 170 Celsius . Afterward place them into another baking dish so they can cool off completely without getting too crispy on top! (photo 6).

Photo 5: Brioche dough in cavities of the Kouglof mold Photo 6: Baked Kouglof in the mold
PHOTO 5 PHOTO 6

To make the syrup, mix all of your ingredients and bring to a boil. Remove Kouglof from its mold before pouring into desired glasses for drinking! (photo 7). Place a heaping spoonful of hot Jus d’Orange in the center, then carefully place one Kouglof waffle on top. Make sure to let any excess syrup drip off before placing it onto another rack for 15 minutes so that only the desired amount is absorbed by each individual piece! (photo 8).

Photo 7: Kouglof removed from the mold Photo 8: Kouglof dipped in the syrup on a rack

To make the most of your nuts, store them in an airtight container with plenty space for expansion. Before using to cook or eat raw dishes like salads and pastries toss some deglazed butter over ingredients to add extra rich flavor! (photo 9). Once the butter has been melted, dip each piece of bread into it for about three seconds before placing on a rack to let excess drip off. Next cover with granulated white sugar and shake off any extra moisture by shaking side-topped dish or plate upside down over your serving platter so all can enjoy their now brilliantly golden brown brioches! (photo 10).

Photo 9: Hazelnut butter in a glass bowl Photo 10: Sugar coated Kouglof on a serving platter
PHOTO 9 PHOTO 10

Expert tips

  1. You must have your butter at room temperature. Take it out of the fridge one to two hours before making dough if needed!
  2. Instant yeast is a powerful tool for those who like to get their baking done quickly. To use it, simply warm up milk until 135 F/57 C and then add in some Instant Pot or other leavening agent that will help raise breads quickly without having any wait time!
  3. Kneading the Brioche dough as long and gently until it has doubled in size is key to making a delicious loaf. If you’re not familiar with how this works, I recommend using an electric stand mixer or carefully hand-kneading for 30 minutes before moving onto step two!
  4. To give the dough a better chance of rising, place it in an area that’s not too drafty.
  5. Replace Cognac with the liqueur Cointreau.
  6. You can substitute hazelnuts for almond slices.

More indulgent teatime desserts you will love

Recipe card

Kouglof-FB-N-1-CR

Kouglof

Kouglof is a traditional Alsatian brioche that is full of gorgeous flavors from raisins, cognac and orange blossom water. This amazingly delicious brioche is perfect for a cup of tea or fresh coffee. The origins of Kouglof are unclear, but it is thought to date back to the 18th century. The brioche is made by first soaking raisins in cognac overnight. The next day, the dough is prepared and the raisins are added, along with a touch of orange blossom water. The dough is then formed into a Kouglof mold and baked until golden brown. This delightful treat can be enjoyed anytime, but it is especially delicious during the holidays. So if you're looking for something truly special, be sure to indulge in Kouglof. You won't be disappointed!
Prep Time 1 hr
Cook Time 45 mins
Total Time 2 hrs 30 mins
Course baking
Cuisine French
Servings 8
Calories 567 kcal

Ingredients
  

3 cup + 3 tablespoons (400 g) flour

    1 cup (240 g) eggs (see note #1)

       ½ tablespoon (10 g) salt

        8 ½ teaspoon (40 g) granulated sugar

          4 teaspoon (20 g) whole milk

            0.20 oz (6 g) instant yeast

              8.5 oz (240 g) butter, softened

                3.4 oz (95 g) raisins

                  1.4 oz (40 g) hazelnuts

                     ⅓ cup + 1 ½ tablespoons (100 ml) cognac

                      For the syrup:

                        3 cup + 3 tablespoons (750 ml) water

                          2 cup (450 g) granulated sugar

                            For the hazelnut butter:

                              11 oz (300 g) butter

                                For the decoration:

                                  granulated white sugar

                                     If needed, please refer to Baking Conversion Charts.

                                      Instructions
                                       

                                      1. In a small bowl, soak raisins in cognac for 30 minutes. Drain dried fruit with colander and set aside before serving to guests or eating yourself!

                                        2. Mixing together the flour, salt and sugar in one bowl followed by eggs will give you a brioche dough that is light yet resilient. Using either an electric mixer or stand-mixer beater on medium speed for about 5 minutes should do it!

                                          3. After following the recipe's instructions to prepare a basic bread dough, place it in an electric mixer or stand-alone bowl and mix for 15 minutes on medium speed with either butter cut up pieces added gradually during this time. Once everything has been incorporated properly (about 10 -15 total), transfer your risen masterpiece back onto one plate before covering again so that it can rest 2 hours without getting too much thicker than desired while you do other things around home!

                                            4. Mix the dough with hands, cover it in a food film and refrigerate overnight.

                                              5. Following day, butter cavities of the silicone Kouglof mold and place dough in it. Cover with kitchen towel to rest for 2 hours while letting rise until double size!

                                                6. Cool your Kouglof brioche before removing from mold. When it's still warm, use one spatula to carefully remove any excess dough and place on countertop or table for easier slicing later on with another knife (or pizza cutter). Once cooled enough so you can handle them without burning yourself-place each slice into an individual container then cover tightly closed; they'll stay fresh up until 2 days max if stored this way at room temperature!

                                                  7. In a deep bowl, mix all the ingredients and bring to boil. Pour hot syrup over bread pieces so it can soak into them for 15 minutes before refrigerating Kougloff meat on wire rack once cooled down completely!

                                                    8. To make the most delicious and elegant hazelnut butter, first heat some unsalted butter in a saucepan until it begins to brown. Drain all but 1 Tbsp of that rich goodness into an empty dish before dropping each piece onto one side so they can be covered completely with sugar crystals! Shake off any excess moisture by shaking or tapping against your serving plate - now you’ve got yourself some homemade crunchy nuggets waiting for consumption at any time during breakfast hour…or even better: pair them up alongside our custom brewed Coffee Porter craft beer right here on tap!.

                                                      Video

                                                      Notes

                                                      The recipe was adapted from https://www.bakinglikeachef.com/cake-kouglof-recipe-nicolas-pepin/. This is a new, improved recipe for the perfect pumpkin bread. The photos are mine and they make everything look so appetizing!
                                                      The original post was published in October 2018 with some minor revisions that have been made to improve its content as well as provide additional visuals due largely thanks ́to my own illustrations (all images).
                                                      Keyword kouglof, kouglof recipe, brioche, French brioche, Kouglopf

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