IMG_0458As a child, going to visit Grandma usually followed a similar storyline for everyone; after a day of traveling, you find yourself at your grandparent’s doorstep. Minutes later, everyone is seated together, catching up with one another, and enjoying a warm cup of tea/coffee and pastries of some sort. Whenever you go to visit my grandma, she will try to deceive you with her  Nespresso instant coffee by placing it in a fancy coffee pot and serve it alongside a tin box that’s filled with meringues, butter cookies and more treats that she doesn’t remember making. My grandma has a few tricks up her sleeve, but when it comes to making a Kouglof, she’s the one to go to.IMG_0449IMG_0454It has been a little over a year since my grandmother last made a Kouglof, according to her at least. My dad has a special place in his heart for a fresh Kouglof so when she arrived over winter break, she spent her first day making Kouglof for him to enjoy with his coffee. Since then, she has practically become a living Kouglof factory. Within her first week, she made about 6 Kouglof’s of various sizes.IMG_0461IMG_0466Kouglof is an Alsatian brioche in a bundt-like mold. Typically, it’s made with raisins and almonds and is to be enjoyed as a breakfast food with your coffee. Like most breads, they are best served fresh. You can call the Kouglof a distant cousin of the Italian panettone, with differences in shapes and flavor but similar ideas. IMG_0471IMG_0468IMG_0473IMG_0474On the next dreary morning or afternoon, when you feel the need for some good old comfort food, look no further. You may use the excuse that you don’t have the right mold but you can use any bundt cake mold. If it’s metal, oil it well before. If it’s silicone, try not to vigorously take it out of the pan, in fear that it may split. IMG_0480


  • 300 grams of flour
  • 40 grams sugar
  • pinch of salt
  • 2  eggs
  • 1 cup milk, room temperature
  • 1 tablespoon dry yeast
  • 3 1/2 tablespoons butter, melted and cooled
  • 1/2-3/4 cup raisins (optional)
  • almonds (optional)


Prepare your Kouglof mold by oiling them.

In a small bowl, place 1/2 cup of the milk and mix in the yeast. Let sit for 3-5 minutes.

In a large bowl mix together the flour, sugar and pinch of salt. Add the eggs, one at a time. Then, add the milk/yeast mixture and combine thoroughly. Add the remaining 1/2 cup of milk to dough and butter (more milk may be needed). The consistency should be similar to bread dough.

Cover the bowl and let rise at room temperature for 1 hour.

Beat down the dough and mix in the raisins. In your prepared Kouglof pan, place the almond (if desired) at the bottom. Pour the dough in the mold and let rise for another hour in a warm environment.

Preheat the oven to 400F.

Place the Kouglof in the oven. Reduce the heat to 350F and bake for 45 minutes, until top is brown.

Remove from oven and let sit in the mold for 5-10 minutes. Remove from the mold and let cool on a rack, until cool.

Bon Appétit,




One thought on “Kouglof

  1. Pingback: Tip of the Month: October 2016 | International Palate

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