It was rainy by us a few days ago and on rainy days, we use to make sweet treats, biscuits or cakes.
Well, on those days, we can’t work in the garden and our main occupation is to challenge ourselves in Mom’s kitchen!
Since a while, Mom was obsessed with a recipe she had seen at the French TV:
The Kouglof brioche cake recipe.
Mom is 74, she has been making cakes for her whole life and had never made a Kouglof brioche cake on her own, unbelievable, isn’t it?!
Kouglof brioche cake isn’t a French southern recipe, this cake is usually a traditional Alsatian cake. Alsace is a French northern east area, that means it sets at the opposite of us, their neighboring country is Germany while our neighboring country is Italy!
That’s probably a good reason to explain Mom has never made a Kouglof brioche cake before this day…
She has been looking at different Kouglof brioche cake recipes she found in her numerous culinary books, and as usual, she has picked a bit from each recipe and has created her own home recipe.
She has used raisins soaked in rum but you can use another dry fruit as cranberries, cherries or almonds, walnuts, hazelnuts etc.
This brioche isn’t much sweetened, so feel free to spread any sweet spread on your slice (jam, chocolate spread should be perfect).
It has been a very hard work before the Kouglof brioche cake was ready to serve, as it takes much time to rest. Mom began the cake at 10 am and it was ready to eat at 3 pm. But we had a delicious tea-time!
There are some quicker recipes but this one was so successful that it’s worth the effort!
Ingredients 8 servings
- 500 gr Flour
- 150 gr Butter for the cake and 25 gr to butter the mold
- 100 gr Caster sugar
- 125 gr Raisins (soaked in water or rum)
- 20 gr Yeast
- 25 cl Milk
- 3 Eggs
- 2 Table spoons confectioner’s sugar
- 1 Pinch salt
- Crush yeast.
- Warm milk, pour 5 tea spoons into a bowl and mix fresh yeast in.
- Add butter, caster sugar and salt into the remaining warm milk and stir.
- Combine flour and broken eggs in a large bowl. Rub eggs into flour with your fingertips. Pour the warm milky mixture with butter, sugar and salt while you’re mixing.
- Last, add the milky mixture with yeast.
- Knead vigorously until the dough turns elastic and firm (about 6 minutes).
- Drain raisins and add them.
- Mix in raisins.
- Cover and let rise at room temperature until the dough has doubled in volume. This step takes 2 hours in a kitchen at 20°c.
- Knock back the dough and work it again for 5 more minutes. This process allows dough to get more strength.
- Butter the mold and transfer dough into it. Cover and let rise again at room temperature.
- 1 hour later, the Kouglof brioche cake has doubled in volume again. It’s time to bake it!
- Preheat oven to 180°c and bake for 45 minutes.
- Here it is! It’s now time to turn it out.
- Turn it out as soon as it’s baked and place it on a cooling rack.
- Once cooled down, sprinkle icing sugar and place on a serving dish.