Lmoule Kouglof Alsacien Recipe

If you’ve ever wanted to whip up a cozy, sweet treat that makes your kitchen smell like pure happiness, then this delightful kouglof recipe is your new best friend.

I love crafting L’Moule Kouglof Alsacien, a rich, traditional Alsatian cake that features the warmth of 150ml lukewarm milk and the vibrant essence of raisins and rum. My recipe highlights the perfect blend of unsalted butter and eggs, creating a moist, flavorful texture, topped with slivered almonds for added crunch.

Lmoule Kouglof Alsacien Recipe Ingredients

• All-Purpose Flour: Provides structure and carbohydrates.
• Granulated Sugar: Adds sweetness and aids yeast fermentation.
• Active Dry Yeast: Leavens the dough, creating airy texture.
• Lukewarm Milk: Activates yeast and adds moisture.
• Unsalted Butter: Adds richness and a tender crumb.
• Raisins: Adds natural sweetness and slight chew.
• Slivered Almonds: Provides nutty flavor and crunch.
• Rum: Enhances flavor with a subtle warmth.

Lmoule Kouglof Alsacien Recipe Ingredient Quantities

• 300g all-purpose flour
• 50g granulated sugar
• 1 teaspoon salt
• 10g active dry yeast
• 150ml lukewarm milk
• 100g unsalted butter, softened
• 2 large eggs
• 50g raisins
• 25g slivered almonds
• 1 tablespoon rum
• Butter and flour for the mold
• Optional: Powdered sugar for dusting

How to Make this Lmoule Kouglof Alsacien Recipe

1. In a small bowl, soak the raisins in the rum and set aside to plump while you prepare the dough.

2. In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the yeast.

3. Gently warm the milk until it’s lukewarm and pour it into the well with the yeast. Gently mix a little flour from the edge into the milk and yeast.

4. Add the softened butter and eggs to the bowl. Mix all the ingredients together until a soft dough forms.

5. Knead the dough on a floured surface for about 10 minutes, until it becomes smooth and elastic.

6. Incorporate the soaked raisins and slivered almonds into the dough by kneading until evenly distributed.

7. Place the dough in a lightly oiled bowl, cover it with a cloth, and let it rise in a warm place for about 1 to
1.5 hours, or until it has doubled in size.

8. Prepare the kouglof mold by thoroughly buttering and flouring it. Place some slivered almonds at the bottom if desired for decoration.

9. Punch down the dough and shape it into a ball. Place the dough in the prepared mold, cover it, and let it rise for another 30 to 45 minutes.

10. Preheat the oven to 350°F (175°C). Bake the kouglof for about 35 to 40 minutes, until golden brown. Once cooled, dust with powdered sugar if desired before serving.

Lmoule Kouglof Alsacien Recipe Equipment Needed

1. Small bowl
2. Large mixing bowl
3. Measuring cups and spoons
4. Saucepan or microwave-safe container (for warming milk)
5. Wooden spoon or spatula
6. Floured surface or pastry mat
7. Rolling pin (optional)
8. Kouglof mold or bundt pan
9. Cloth or kitchen towel
10. Oven
11. Cooling rack

FAQ

• Can I use instant yeast instead of active dry yeast? Yes, you can use instant yeast. Just reduce the amount to about 8 grams and mix it directly into the flour without proofing it in milk.
• How do I correctly prepare the mold? Generously butter the mold, then lightly dust it with flour to ensure the Kouglof doesn’t stick.
• Can I substitute the rum with something else? If you prefer not to use rum, you can substitute it with orange juice or leave it out entirely.
• How long should I let the dough rise? The dough should rise for about 1 to 1.5 hours or until it has doubled in size, ideally in a warm, draft-free location.
• Do I need to soak the raisins? Yes, soaking the raisins in the rum for about 30 minutes beforehand will help keep them plump and flavorful when added to the dough.
• What can I use instead of slivered almonds? You can use chopped walnuts or pecans if you prefer, though they will slightly alter the texture and flavor.
• Is it necessary to dust with powdered sugar? Dusting with powdered sugar is optional, but it adds a nice finishing touch and sweetness to the Kouglof.

Lmoule Kouglof Alsacien Recipe Substitutions and Variations

• All-purpose flour: Substitute with an equal amount of bread flour for a slightly chewier texture.
• Granulated sugar: Replace with coconut sugar or light brown sugar for a subtle molasses flavor.
• Lukewarm milk: Use almond milk or oat milk for a dairy-free version.
• Unsalted butter: Substitute with an equal amount of margarine or a plant-based butter for a vegan alternative.
• Raisins: Use dried cranberries or chopped dried apricots for a different fruity flavor.

Pro Tips

1. Proofing the Yeast To ensure your yeast is active, consider proofing it before mixing it with the rest of the dry ingredients. Dissolve the yeast in the lukewarm milk with a pinch of sugar and let it sit for about 5 to 10 minutes until it becomes frothy. Then proceed with the recipe as instructed.

2. Room Temperature Ingredients Make sure your eggs and butter are at room temperature before mixing them into the dough. This helps them incorporate more smoothly and leads to a more consistent dough.

3. Kneading Technique During kneading, use the heel of your hand to push the dough away from you, then fold it back over itself and turn. A consistent and thorough kneading process will improve the texture of the final baked product, making it light and fluffy.

4. Soak Raisins Longer For even plumper and juicier raisins, soak them in the rum for at least 30 minutes or even longer, if possible, before adding them to the dough. This will enhance the flavor and moisture content of the finished bread.

5. Let the Dough Rise Properly Ensure that the dough rises in a warm, draft-free environment. You can create an ideal environment by turning your oven on to a low setting for a few minutes, then turning it off and placing the covered dough inside. This encourages optimal rising.