From Ma cuisine c’est ma passion cathou67's kitchen in France.

Originally published on Cookpad France as Kouglof alsacien, with US measurements.

Alsatian Kouglof

Name: Alsatian Kouglof
Ingredients: 3/4 cup milk (190 g); 1/2 oz fresh baker's yeast (15 g); 3 cups all-purpose flour (375 g); 1 1/2 teaspoons fine salt (8 g); 1/3 cup granulated sugar (75 g); 1 large egg; 1/2 cup unsalted butter, softened (110 g); 2/3 cup raisins (90 g) Finish: (optional) powdered sugar

Ma cuisine c’est ma passion cathou67 @rosecathou

Haguenau, Grand Est, France

An easy brioche.

Ma cuisine c’est ma passion cathou67 @rosecathou

Haguenau, Grand Est, France

An easy brioche.

Saved

Ingredients

3/4 cupmilk (190 g)
1/2 ozfresh baker's yeast (15 g)
3 cupsall-purpose flour (375 g)
1 1/2 teaspoonsfine salt (8 g)
1/3 cupgranulated sugar (75 g)
1large egg
1/2 cupunsalted butter, softened (110 g)
2/3 cupraisins (90 g) Finish: (optional) powdered sugar

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Steps

1

In the bowl of a stand mixer, dissolve the fresh yeast in the warm milk. Add the whole egg.
2

Add the flour, salt, and sugar in that order. It's important to add these ingredients in this sequence. Mix with the dough hook for about 20 minutes, until the dough pulls away from the sides of the bowl.
3

Add the softened butter and raisins, and mix again to incorporate them into the dough.
4

Scrape down the sides of the bowl. Cover and let the dough rise in a warm place for 30 minutes.
5

Punch down the dough and divide it into 6 balls. Place each ball in the bottom of kouglof molds. You don't need to butter these molds, as they are designed for easy release. Place the molds in a warm spot and let the dough rise until it reaches the top edge of the molds.
6

Bake at 350°F (180°C) for about 25 minutes. The kouglofs will rise a bit more and turn golden during baking. When done, remove from the oven and unmold onto a wire rack. Let cool. Before serving, dust with powdered sugar (optional).