The Kougloff. A part of Alsace.

This week we’ve done a sharp turn (from Millefeuilles) into regional and international pastry. Welcome to the region of Alsace and its Kougloff.

The Kougloff, kougelhopf , is said to have originated from the famous Baba au Rhum. Like the Baba au Rhum, the Kougloff is a sort of Brioche.

When preparing the Kougloff dough we begin to talk about types of flour. We will use a Type 45 flour.

We throw all the ingredients into the KitchenAid bowl: flour, yeast, salt, granulated sugar, eggs and gradually add the milk as the machine is on slow to medium speed. The machine will mix for 15-20 minutes before we add the softened butter. In the meantime, we butter our large towering triangular shaped donut looking mould and follow this with sprinkles (or lashings) of peeled almonds. Once the dough is well mixed and elastic we are going to measure its temperature, we want 23 – 25 degrees celcius. We then add rum infused raisins to the dough and mix it through with our hands – you see why the dough has to have strength because the raisins hold a lot of liquid.  Then, line only 60% of the mould’s interior. The dough must rest in the mould before baking. When the Kougloff is well baked and out of the oven, we will then turn it upside down into a bowl of melted clarified butter. Then turn it back upright. Wait for the Kougloff to cool down before showering it with icing sugar. Think of the snowy alps.

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The image is all there: the snow is falling & you’re inside your cabin retreat with a cup of rum infused red tea. You’re wearing wool and all cozy in front of the fireplace snuggled in the arms of your partner. The Kougloff is baking, and in any moment you will open the oven door, and then remember, why it is you love winter in Europe.

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