Éric Kayser’s recipe for Alsatian kouglof

This week, Maison Kayser Academy takes you to Alsace.
Today, Éric Kayser teaches you how to make a sweet kouglof.
Whether savory or sweet, kouglof is traditionally baked in a mold with a central “chimney,” which ensures optimal heat distribution during baking.
Let’s head to eastern France for a treat to share with family or friends.

The Recipe:
Start by adding the liquid ingredients to the mixer: the eggs and the sourdough starter.
Then add the yeast, flour, milk powder, salt, and sugar.
Begin kneading.

Soften the butter between your fingers.
Once the dough is well kneaded, add the butter on the first speed.

Once the butter is fully incorporated, add the almonds and raisins. Mix just long enough to incorporate them without damaging them.
If you wish to add rum or kirsch, now is the time to do so.

Stop the mixer.
Remove the dough and place it on your floured work surface.

To check if your kouglof dough is well kneaded, shape it into a ball between your hands.

Fold the dough and place it in a mixing bowl with the seam facing down.
Cover it with a clean cloth.

Let it proof for 2 hours at room temperature.
Alternatively, refrigerate the dough overnight, then let it proof for 2 hours the next morning.

Place the dough on your floured work surface.
Divide it into portions of 250/300g.
Shape each portion into a ball by folding the edges toward the center.

Turn the dough balls over on your work surface.
Dust a bit of flour on top.
Let them rest for 30 minutes.

Place a whole almond in each groove of your kouglof molds.

Lightly flour your work surface.
Make a hole in the center of each dough ball, starting with your elbow and then widening and evening out the hole with your hands.

Place the dough balls into the molds, seam side up.
Let them proof again for 3 hours.

The dough should now reach the top of the molds.

Bake for 30 minutes at 180°C.

If desired, dust with powdered sugar for decoration.

Let yourself be surprised by the delightful taste of this Alsatian specialty.

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