Festive Kouglof Filled with Ganache

Name: Festive Kouglof Filled with Ganache
Ingredients: 3 tablespoons kirsch or rum; 2/3 cup raisins (about 100 grams); 1/2 ounce active dry yeast (about 15 grams); 2/3 cup milk (about 150 ml); 1/3 cup unsalted butter, softened (about 80 grams); 1/2 cup light brown sugar (about 100 grams); 2 1/2 cups all-purpose flour (about 300 grams); 1 large egg; 1/3 cup whole almonds, unblanched (about 50 grams); 1 pinch salt; Ganache:; 4 1/2 ounces dark chocolate (about 125 grams); 2 tablespoons unsalted butter (about 25 grams); 3 tablespoons heavy cream (about 50 ml)

Pascale Diotte @pascalediotte21

Diénay

I wanted to make a more festive and even more indulgent kouglof.
(Thanks to my daughter-in-law "Alex Louviers Photography" for the beautiful photo)

Pascale Diotte @pascalediotte21

Diénay

I wanted to make a more festive and even more indulgent kouglof.
(Thanks to my daughter-in-law "Alex Louviers Photography" for the beautiful photo)

Saved

Ingredients

3 tablespoonskirsch or rum
2/3 cupraisins (about 100 grams)
1/2 ounceactive dry yeast (about 15 grams)
2/3 cupmilk (about 150 ml)
1/3 cupunsalted butter, softened (about 80 grams)
1/2 cuplight brown sugar (about 100 grams)
2 1/2 cupsall-purpose flour (about 300 grams)
1large egg
1/3 cupwhole almonds, unblanched (about 50 grams)
1 pinchsalt
Ganache:
4 1/2 ouncesdark chocolate (about 125 grams)
2 tablespoonsunsalted butter (about 25 grams)
3 tablespoonsheavy cream (about 50 ml)

Saved

Steps

1

Soak the raisins in the alcohol for 30 minutes.
2

Dissolve the yeast in the milk and let sit for a few minutes.
3

In a large bowl, add the flour and make a well in the center. Add the egg, sugar, salt, butter, and the milk with yeast. Mix well. The dough will be sticky.
4

Transfer the dough to a floured bowl, cover with a damp towel, and let rest for 30 minutes at room temperature.
5

Gently punch down the dough to release air, then add the drained raisins.
6

Butter a kouglof pan and place the almonds at the bottom. Pour in the dough and let rise for 1 hour 30 minutes in the oven at 85°F (30°C).
7

Remove the kouglof, set the oven to 350°F (180°C), then bake for about 40 to 50 minutes, depending on your pan.
8

Melt the chocolate with the butter and cream, making sure not to exceed 140°F (60°C).
9

Once the kouglof has cooled, slice it horizontally and spread the ganache inside. Replace the top and decorate with almonds and powdered sugar.
10

Let it rest for a day in a cool place, then enjoy!