Indulge in Kouglof, 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.
Kouglof is one of my all-time favorite brioches due to flavor combinations. It is made with hazelnuts and raisins soaked in cognac. Baked to perfection, the brioche is soaked in the syrup scented with orange flower water and then dipped in hazelnut butter. In the end, it is covered with granulated white sugar. This brioche is DAMN GOOD, and its recipe is a treasure!
What is kouglof?
Kouglof is Alsatian brioche, made from the yeast-based dough with adding of raisins, almonds and sometimes hazelnuts. It is baked in a special mold made of enameled copper or terracotta with a central tube that allows a regular diffusion of the heat in the heart of the dough and gives it the shape of a crown, or a turban.
History of kouglof
One of the legends stands that a king of Bethlehem had forgotten his hat, an almond-shaped turban when embarking on the Crusades, and a pastry chef from Strasbourg later found the hat and used it as a cake pan. The "Kugelhof", the Alsatian word for "turban", was thus created.
The kouglof recipe is easy to follow, and it is the perfect baking project for the weekend: you will need to leave the dough to rest overnight.
You will also need a mini kouglof mold, raisins, cognac or Cointreau, and some basic ingredients.
Believe me that it is worth spending the time and effort to make this deliciousness, at least once in a lifetime:)
Other fruit and nuts combinations to make kouglof
- Almonds and raisins are a classic combination - Kouglof Alsatian Brioche Recipe via Chocolate & Zucchini
- Hazelnuts and raisins.
- Sour cherries and pistachios.
- Almonds and dates (or dried pineapples).
How to make brioche kouglof step by step
In a small bowl, soak raisins in cognac for 30 minutes. Then drain dry fruit with a colander and set aside.
To make the brioche dough, place sifted flour, salt, sugar, and eggs in a bowl (photo 1) and, using the hook attachment of an electric mixer or the flat beater of a stand mixer, mix all the ingredients at medium speed for about 5 minutes (photo 2).
In a separate small bowl, warm up the milk (it should be lukewarm) and dissolve the instant yeast, then add the milk/yeast mixture to the main preparation. Using the dough hook of the electric or stand mixer, continue to mix for 15 minutes longer.
Keep the mixer running at medium speed, gradually add softened butter cut into pieces. Once the butter is incorporated, mix the preparation for 10 to 15 minutes longer, until the dough becomes soft and silky. Transfer the dough to another bowl, cover with a kitchen towel and let it rest for 2 hours (photo 3).
Finally, add drained raisins and chopped nuts. Mix the dough with hands, cover the bowl with a food film and refrigerate overnight (photo 4).
On the next day, butter cavities of the mini Kouglof mold and place the dough, filling up to ¾. Cover the mold with the kitchen towel and let the dough rest in a warm place for 2 hours (photo 5).
Preheat oven to 390 F/200 C and bake the brioche for 10 minutes. Then decrease the oven temperature to 340 F/170 C and bake for 15 to 20 minutes longer. Take brioches out of the oven; let cool and remove from molds (photo 6).
To make the syrup, mix all the ingredients and bring to a boil. Remove Kouglof from the mold (photo 7). Pour the ready syrup into a deep bowl and dip each brioche in a hot liquid for a few seconds. Then place Kouglof on a wire rack, let the syrup drip off, and refrigerate for 15 minutes (photo 8).
To make the brown (hazelnut) butter, place the butter in a saucepan and heat until it gets browned (photo 9). Drain the butter into a deep bowl and dip each brioche in hot butter for a few seconds. Once again, place brioches on a rack, let the butter drip off and refrigerate for 2 minutes. Cover each brioche with granulated white sugar, shake off excess, and transfer to a serving platter (photo 10).
Expert tips
- The butter must be at room temperature. Take it out of the fridge one to two hours before making the dough.
- To dissolve the instant yeast, warm up the milk, but do not exceed the temperature of 135 F/57 C. Otherwise, the hot liquid will kill the yeast.
- Knead the brioche dough as long as the recipe instructs . Using the dough hook attachment of an electric or a stand mixer.
- To raise the dough, place it in a warm draft-free place.
- Replace Cognac with the liqueur Cointreau.
- Switch hazelnuts for sliced almonds if you prefer.
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Kouglof The Best Alsatian Brioche
Indulge in Kouglof, 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.
- Total Time: 2 hours, 30 minutes (plus resting time)
- Yield: 12 1x
- Category: Viennoiseries
- Method: Baking
- Cuisine: French
Ingredients
For the brioche dough:
- 3 cups + 3 tablespoons (400 g) flour
- 1 cup (240 g) eggs (see note #1)
- ½ tablespoon (10 g) salt
- 8 ½ teaspoons (40 g) granulated sugar
- 4 teaspoons (20 g) whole milk
- 0.2 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 cups + 3 tablespoons (750 ml) water
- 2 cups (450 g) granulated sugar
- 1 teaspoon orange flower water
For the hazelnut butter:
- 10.5 oz (300 g) butter
For the decoration:
- granulated white sugar
* If needed, please refer to Baking Conversion Charts.
Instructions
-
In a small bowl, soak raisins in cognac for 30 minutes. Then drain dry fruit with a colander and set aside.
-
To make the brioche dough, using the hook attachment of an electric mixer or the flat beater of the stand mixer, mix sifted flour, salt, sugar, and eggs at medium speed for about 5 minutes.
-
In a separate small bowl, warm up the milk (it should be lukewarm) and dissolve the instant yeast, then add the milk/yeast mixture to the main preparation. Using the dough hook of the electric or stand mixer, continue to mix for 15 minutes longer.
-
Keep the mixer running at medium speed, gradually add softened butter, and cut it into pieces. Once the butter is incorporated, mix the preparation for 10 to 15 minutes longer until the dough becomes soft and silky. Transfer the dough to another bowl, cover with a kitchen towel, and let it rest for 2 hours.
-
Finally, add drained raisins and chopped nuts. Mix the dough with your hands, cover the bowl with a food film, and refrigerate overnight.
-
On the next day, butter cavities of the silicone Kouglof mold and place the dough, filling up to ¾. Cover the mold with the kitchen towel and let the dough rest in a warm place for 2 hours.
-
Preheat oven to 390 F/200 C and bake Kouglof for 10 minutes. Then decrease the oven temperature to 340 F/170 C and bake for 15 to 20 minutes longer. Take brioches out of the oven, let them cool, and remove them from molds.
-
To make the syrup, mix all the ingredients and bring to a boil. Pour the ready syrup into a deep bowl and dip each brioche in a hot liquid for a few seconds. Then place Kouglof on a wire rack, let the syrup drip off, and refrigerate for 15 minutes.
-
To make the hazelnut butter, place the butter in a saucepan and heat until it gets browned. Drain the butter into a deep bowl and dip each brioche in hot butter for a few seconds. Once again, place brioches on a rack, let the butter drip off, and refrigerate for 2 minutes. Cover each brioche with granulated white sugar, shake off excess, and transfer to a serving plate.
Notes
- 240 g eggs are approximately equal to 5 ½ whole medium chicken eggs (eggshell removed).
- Use the butter at room temperature. Take it out of the fridge one to two hours before making the dough.
- To dissolve the instant yeast, warm up the milk, but do not exceed the temperature of 135 F/57 C. Otherwise, the hot liquid will kill the yeast.
- Knead the brioche dough as long as the recipe instructs. Using the dough hook attachment of an electric or a stand mixer.
- To raise the dough, place it in a warm, draft-free place.
- Replace Cognac with the liqueur Cointreau.
- Switch hazelnuts for sliced almonds if you prefer.
Nutrition
- Serving Size: 1
- Calories: 372
- Sugar: 13.5 g
- Sodium: 467 mg
- Fat: 20.7 g
- Saturated Fat: 11.1 g
- Carbohydrates: 41 g
- Fiber: 1.6 g
- Protein: 7.1 g
- Cholesterol: 118 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
The recipe was adapted from http://www.niksya.ru/?cat=4. It was originally published in October 2018. The recipe has been revised to include improved content and photos. All posted pictures are mine.
SHANIKA says
This recipe looks great! I love that they are such bite-sized. Perfect for gatherings!
Irina | Baking Like a Chef says
Yes, you are right! I love individually served desserts:)
Veena Azmanov says
Love your step by step recipe details. Looks easy to make. I want to have a slice with my cup of tea for sure.
Irina | Baking Like a Chef says
Veena, I am happy to hear. Hope you will make them one day:)
Adrianne says
This brioche is making me want to jump through the screen and eat it! The photos are perfect, I will be able to follow the recipe easily when I give this a go, can't wait! Cheers
Irina | Baking Like a Chef says
Adrianne, happy baking and enjoy! Let me know once you make Kouglof:)
Romina says
This brioche looks so good! I have to try it. Thanks for sharing!
Amy | The Cook Report says
This has such amazing flavours, sounds delicious!
Irina | Baking Like a Chef says
Thank you Amy!
Mahy says
I have always enjoyed brioche but haven't tried Alsatian brioche just yet - really have to though because your recipe looks amazing. Love that you use raisins and cognac - they work so well for me in breads. Yum!
Irina | Baking Like a Chef says
Mahy, happy baking and enjoy! You will easily make this Kouglof with your bread making skills!
Bintu | Recipes From A Pantry says
This definitely sounds like something I need to try, the perfect accompaniment to a cup of tea! They look absolutely delicious
Irina | Baking Like a Chef says
Thank you! These small brioches are perfect at any time of the day:) Enjoy!
Claudia says
My brother sent me this recipe and I can't wait to try it out! Thank you for sharing it!
Irina | Baking Like a Chef says
Thank you both!:) Happy baking!
Danielle says
I think the only issue I would have is to stop after the first (or the second) cake... Kouglof certainly looks incredible and I am sure it tastes like "I-know-I-shouldn't-eat-so-much-but-it's-just-too-good-to-care"! 🙂
Irina | Baking Like a Chef says
Oh, Danielle, you should see how quickly this Kouglof is gone from our table once I make it!
Elizabeth says
Such an incredible recipe, and super easy to make too! This has now become one of our family favourites!
Irina | Baking Like a Chef says
Elizabeth, I am glad to hear. Thank you!
Sophie says
Wow, that looks insanely delicious. Thanks for sharing this amazing recipe.
Irina says
Thank you so much, Sophie, for your kind words!:)
Toni says
This is so good!! Enjoyed it with my coffee!
Irina says
Really?!:) It is great to know this, Toni! Thanks!!!
Alison says
Beautiful, sweet, and delicious! Love the cognac!
Irina says
Thank you, Alison!
Jessica Formicola says
Thank you for this wonderful Alsatian brioche recipe! It was incredibly easy to follow, and my cakes came out perfectly!
Irina says
Jessica, thank you for letting me know that enjoyed the recipe!
Michelle says
Fantastic! I could eat these decadent little treats all day!
Irina says
Yes, Michelle, it is true that these little cakes are gone within the same day they are made:) Thanks for your comment.
Szilvia Decoin says
Can I use the same recipe to make one big kouglof instead of the small individual ones? Thanks.
Irina says
Hi Szilvia, Thanks for your interest in the recipe. I have not made a single kouglof using this recipe. So, I cannot recommend it. I was going to post a recipe you mention in the nearest future. How soon would you like to make it?
Sylvain says
Okay, first off, I made a few minor changes. But still, people just loved this Kouglof. I will never try a different one; this is the best.
Now, my changes if you’re interested. Instead of adding orange flower water for the syrup, I used Grand Marnier... and a little bit more. The other change I made was using icing sugar as opposed to granulated sugar.
Still, Irina, I’m giving you a standing ovation for this absolutely delicious recipe. Thank you!
Irina says
Hi Sylvain, thank you for making the recipe, your comment, and your customizations!! I love boozy dessert recipes (I have plenty of them on the blog!), and adding Grand Marnier is excellent!! As for sure, it is perfect too! Love your comment; thanks again!
Tarah Taylor says
Can you answer why you dunk in the sugar syrup first and then butter? Another recipe says butter first and then syrup. Thank you. Tarah
Irina says
Hello Tarah, Thank you for your interest in the recipe. I adapted it from the French chef Nicolas Pepin and kept the chef's steps. Some recipes require soaking brioche in sugar syrup only. Don't hesitate it making: it is absolutely worth it!
Tarah Taylor says
Thank you for your reply!