Cakes and Pastries Recipes - Kouglof Recipe

Ingredients

Serves 6-8:

• 3 1/2 oz (100 g) Corinthian raisins

• 4 1/2 oz (130 g) flour

• 1/2 oz (15 g) yeast

• 1 3/4 oz (50 g) shaved almonds

• 1 1/2 oz (40 g) butter

• 3/4 oz (20 g) confectioners' sugar

Batter:

• 14 oz (380) g flour

• 2 eggs

• 2/3 cup (160 ml) lukewarm milk

• 1/2 tbsp salt flower

• 3 1/2 oz (100 g) sugar

• 5 1/2 oz (150 g) butter

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Method:

1. Soak the raisins in water for 12 hours. Drain 1 hour before using.

2. Mix the flour with the yeast, dissolved in lukewarm water. Cover with a damp cloth and allow to about double its volume.

3. Prepare the batter: combine the flour with the eggs, milk, salt flower, and sugar; knead until the batter no longer sticks to the mixing bowl.

4. Add the butter and finally the flower and yeast mixture. Mix again. Add the raisins. Cover and allow to rise at 77F/25C for 1 hour.

5. Grease a kouglof pan and sprinkle with shaved almonds. Pour the batter into the pan. Allow to rise in a warm place for 1 h to 1 h 30 min.

6. Preheat the oven to 190°C. Bake for 45 minutes.

7. Melt the remaining butter. Turn out the kouglof and brush with the cooled melted butter, and finally dust with confectioners' sugar.