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Kouglof or KougelhopfTheWorldWideGourmet.com

Flavors of Alsace

Total time: more than 2 hr

Preparation time: 15 minutes + 3 hours resting time for the dough
Baking time: 10 minutes

Difficulty: Requires a certain dexterity

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Nutritional values

per 100 g

Energy:351.7 kcal

Proteins:7.9 g

Fats:15.2 g

Carbohydrate:46.8 g

Fibers:1.9 g

Sugar:8.1 g

Cholesterol:106.4 mg

Sodium:216.8 mg

Calcium:34.6 mg

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INGREDIENTS

Quantity

Weight/Volume

Unit

Ingredient

400

g

flour

25

g

yeast

75

g

sugar

100

g

currants

3

large eggs

45

ml

milk

150

g

butter

2

ml

salt

METHOD

  1. dissolve the yeast in the warmed milk; add 100 g (3/4 c.) flour and 50 g (3 tbsp.) butter; work the dough to obtain a slightly soft and smooth texture;
  2. form into a ball and let rest in a warm place until the dough has doubled in volume;
  3. place the remaining flour onto a work surface with the salt; place the risen dough, the sugar and the eggs on the surface and knead everything together by hand, stretching and lightening the dough so that it becomes elastic; once again form into a ball, flour lightly, cover with a cloth and let rise 10 minutes;
  4. punch down the dough and add the currants, which have first been soaked in a few spoonfuls of hot water; roll the dough out with a rolling pin, place the rest of the butter on top and fold the dough in three to enclose the butter; give a couple turns with a rolling pin as for puff pastry; let rest one hour;
  5. butter a kouglof or charlotte mould; fill half full with the dough;
  6. bake at 210° C (375° F) for about 40 minutes;
  7. unmould and let cool; sprinkle with icing sugar.

Individual kouglofs
Make individual sized kouglofs; bake for about 20 minutes.

Serving
Serve the kouglof plain or with a cherry sauce or kirsch-flavoured crème anglaise.

SOMMELIER

Excellent with coffee or an Alsatian late-harvest wine

CHEF'S NOTES

Kouglof is a essential Alsatian Christmas tradition: a pastry that can be made either in individual or family-sized portions, adorned with candles and decorated with holly leaves.

In some regions, each mold is first lined with dough, and then filled with pastry cream which is then enclosed by the dough.



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