Kouglof | Daily Mail Online

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Kouglof

By Larousse

Published: | Updated:

Makes 2

Prep time: 40 minutes

Dough resting time: 2.5 hours

Proofing time: 4 hours

Cooking time: 35-40 minutes

FOR THE DOUGH

100g raisins

60ml rum

3 pinches of salt

450g plain flour plus extra for dusting

75g caster sugar

2 egg yolks

120g butter

50g butter for greasing plus a little extra, melted

1 handful whole almonds

30g icing sugar, for dusting

FOR THE LEAVENING

110g plain flour

20g fresh yeast

80ml milk

Step 1: Soak the raisins in the rum. Step 2: Prepare the leavening: combine the flour, yeast and milk in a bowl and mix well. Cover the bowl with a wet tea towel then place in the refrigerator for 4 hours.

Step 3: After the resting time, combine the salt, flour, sugar and egg yolks in a food processor with the hook attachment until the dough comes away from the side of the bowl. Step 4: Add the butter and continue to work the dough until it comes away from the side of the bowl again.

Step 3: After the resting time, combine the salt, flour, sugar and egg yolks in a food processor with the hook attachment until the dough comes away from the side of the bowl. Step 4: Add the butter and continue to work the dough until it comes away from the side of the bowl again.

Step 5: Drain and add the infused raisins. Mix them in, then cover the bowl with a cloth and let the dough sit for 1½ hours at room temperature, until it doubles in volume. Step 6: Grease 2 grooved bundt tins. Place a whole almond at the bottom of each groove of the tins.

Step 5: Drain and add the infused raisins. Mix them in, then cover the bowl with a cloth and let the dough sit for 1½ hours at room temperature, until it doubles in volume. Step 6: Grease 2 grooved bundt tins. Place a whole almond at the bottom of each groove of the tins.

Step 7: Turn the dough on to a lightly floured surface and separate it into 2 equal parts. Flatten each part with the palm of your hand to return it to its initial shape. Step 8: Create 2 balls by folding the edges of each ball back towards the centre. Roll each ball on the work surface by gripping it with the palms of your hands, in a circular motion.

Step 7: Turn the dough on to a lightly floured surface and separate it into 2 equal parts. Flatten each part with the palm of your hand to return it to its initial shape. Step 8: Create 2 balls by folding the edges of each ball back towards the centre. Roll each ball on the work surface by gripping it with the palms of your hands, in a circular motion.

Step 9: Holding each ball, push your thumb into the centres, lightly stretch the doughs into a crown and place in the tins. Cover with a damp towel and leave at room temperature for 1 hour. Step 10: Preheat the oven to 200C/ 180C fan/gas 6. Bake the cakes for 35-40 minutes. Remove them from the tins and place on a wire rack to drench them in the melted butter.

Step 9: Holding each ball, push your thumb into the centres, lightly stretch the doughs into a crown and place in the tins. Cover with a damp towel and leave at room temperature for 1 hour. Step 10: Preheat the oven to 200C/ 180C fan/gas 6. Bake the cakes for 35-40 minutes. Remove them from the tins and place on a wire rack to drench them in the melted butter.

Step 11: Let them cool, lightly dust with icing sugar and serve. To keep the cakes fresh, wrap in clingfilm.

Step 11: Let them cool, lightly dust with icing sugar and serve. To keep the cakes fresh, wrap in clingfilm.