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Kouglof (Alsatian Brioche)

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5 from 16 reviews

Kouglof is a traditional Alsatian brioche made from a rich, buttery yeast dough studded with cognac-soaked raisins and nuts. Baked in its signature fluted crown-shaped mold, this soft, lightly sweet brioche is perfect with tea or coffee.

Ingredients

Scale

For the brioche dough:

  • 3 cups + 3 tablespoons (400 g) flour
  • 1 cup (240 g) eggs (see note #1)
  • 1/2 tablespoon (10 g) salt
  • 8 1/2 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
  • 1/3 cup + 1 1/2 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

  1. In a small bowl, soak raisins in cognac for 30 minutes. Then drain the dry fruit with a colander and set aside.
  2. To make the brioche dough, use 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.
  3. 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 an electric or stand mixer, continue to mix for 15 minutes longer.
  4. Keep the mixer running at medium speed, gradually add softened butter, and cut it into pieces. Once the butter is incorporated, mix 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.
  5. Finally, add drained raisins and chopped nuts. Mix the dough by hand, cover the bowl with food film, and refrigerate overnight.
  6. The next day, butter the cavities of the silicone Kouglof mold and fill each cavity with dough, filling it to ¾ full. Cover the mold with a kitchen towel and let the dough rest in a warm place for 2 hours.
  7. 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.
  8. 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.
  9. 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. Place the 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

  1. 240 g of eggs are approximately equal to 5 1/2 whole medium chicken eggs (eggshell removed).
  2. Use the butter at room temperature. Take it out of the fridge one to two hours before making the dough.
  3. To dissolve the instant yeast, warm the milk, but do not exceed 135°F (57°C). Otherwise, the hot liquid will kill the yeast.
  4. Knead the brioche dough as long as the recipe instructs. Using the dough hook attachment of an electric or a stand mixer.
  5. To raise the dough, place it in a warm, draft-free place.
  6. Replace Cognac with the liqueur Cointreau.
  7. Switch hazelnuts for sliced almonds if you prefer.

Nutrition

Find it online: https://www.bakinglikeachef.com/cake-kouglof-recipe-nicolas-pepin/