Kouglof

Ingredients

• 500 g Type 55 flour
• 100 g whole eggs, approximately 2 large eggs, beaten
• 125 g unsalted butter, softened, plus extra for the mould
• 50 g caster sugar
• 8 g fine salt
• 100 ml whole milk, at room temperature
• 18 g fresh yeast, crumbled
• 100 g raisins, macerated overnight in kirsch or rum
• 30 ml kirsch or rum, for macerating the raisins
• 1 per flute whole blanched almonds, pressed individually into each buttered flute of the mould
• 30 g icing sugar, for dusting once cooled

Method

1. 1
   The evening before baking, combine the raisins and kirsch or rum in a bowl, cover, and leave to macerate overnight until the raisins are plump and fragrant. Drain before use.
2. 2
   The following day, dissolve the fresh yeast in the milk. Place the flour, sugar, and salt in the bowl of a stand mixer fitted with the dough hook. Add the eggs and the yeast-milk mixture. Mix on a low speed until combined, then increase to medium and work the dough until gluten is fully developed and the dough pulls cleanly from the sides of the bowl.
3. 3
   This is where the kouglof lives or dies: with the mixer running on low speed, add the softened butter in several small stages, waiting for each addition to be fully absorbed before adding the next. The finished dough should be smooth, glossy, and elastic, pulling away from the bowl walls in a single cohesive mass.
4. 4
   Reduce to the lowest speed and fold in the drained raisins gently until evenly distributed without crushing them. The dough will appear slightly rough at the surface once the raisins are incorporated.
5. 5
   Transfer the dough to a lightly floured bowl. Ferment at room temperature for 1 hour, then fold the dough once. Cover tightly and retard overnight at 4°C.
6. 6
   The next day, generously butter the kouglof mould — terracotta or copper — ensuring every flute and surface is coated. Press one whole blanched almond firmly into the butter at the base of each flute. The almonds must be fully seated or they will shift during proofing.
7. 7
   Remove the cold dough from the refrigerator. Shape it into a thick ring and press it evenly into the prepared mould. The dough should fill the mould between one-third and one-half of its depth — no more. Place in a proving environment at 27°C.
8. 8
   Proof for 90 to 120 minutes until the dough has risen to the rim of the mould. The surface will appear domed, smooth, and slightly trembling when the mould is gently moved.
9. 9
   Bake at 180°C for 35 to 45 minutes. The deep mould demands this lower temperature and extended time to ensure the centre is fully baked. The kouglof is done when the crust is a deep, even amber and a skewer inserted to the centre comes out clean.
10. 10
    Unmould immediately onto a wire rack. The almonds will be set into the golden crown. Leave to cool completely, then dust generously with icing sugar.