*  Exported from  MasterCook  *
              Kouglof (Sweet brioche with raisins and almonds)
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 Serving Size  : 16   Preparation Time :0:00
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   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         1 kouglof mold (1x3.5 litre/
                         -- 6 pints or 2x1.75 litre)
                         -- Traditionally, Kouglof
                         -- (also spelt Kugelhopf or
                         -- gougelhopf) is baked in a
                         -- tall, fluted mold.
                         -- A savarin or baba mould
                         -- can be used instead.
   25       g            Fresh yeast (1 oz)
  120       ml           Milk (4 fl oz), boiled and
                         -- cooled to lukewarm
   15       g            Fine salt (1/2 oz)
  500       g            Flour (1 lb 2 oz)
    6                    Eggs
  350       g            Butter (12 oz)
   75       g            Sugar (3 oz)
  200       g            Raisins (7 oz)
    3       tb           Rum
  100       g            Whole almonds (4 oz),skinned
                         -- and very light toasted
    1                    Egg yolk mixed with 1 table-
                         -- spoon milk
                         Butter for the mould
                         Icing sugar for dusting
   Preparation, dough
   Put the yeast and the milk in the bowl of your mixer and beat lightly. Add
   the salt, then the flour and the eggs. Switch the mixer on to medium speed
   and work the mixture with the dough hook for about 10 minutes, until the
   dough is smooth and elastic with plenty of body. If you are making it by
   hand, use a spatula and work the dough for about 20 minutes.
   Mix together the butter and sugar, reduce the speed of the mixer to low
   and add the butter mixture to the dough, a little at a time, working the
   dough continuously. When all the butter is incorporated, increase the
   speed and mix for 8 to 10 minutes in the mixer or about 15 minutes by
   hand, until the dough is very smooth and glossy. It should be supple and
   fairly elastic and will be coming away from the sides of the bowl.
   Cover the dough with a baking sheet and leave it in a warm place (about 24
   C/75 F) for 2 hours, until it has doubled in bulk.
   Knock back the dough by punching it with your fist not more than 2 or 3
   times. Cover it with a baking tray and refrigerate for at least 4 hours,
   but not loner than 24 hours.
   Preparation, raisins:
   Put the raisins in a bowl with the rum, cover with clingfilm and leave to
   macerate for several hours.
   Generously butter the mould and place one-third of the almonds in the
   bottom of the ridges.
   On a lightly floured surface, roll out the chilled dough into a narrow
   rectangle long enough to line the bottom of the mould. Chop the remaining
   almonds and strew them and the rum-soaked raisins over the dough. Roll out
   the dough into a fat sausage shape, pressing it firmly together. Arrange
   it round the bottom of the mould and press down lightly. Seal the two
   edges together with a very little egg yolk-milk-mixture. Leave in a warm
   place (about 25 C/77 F) for about 2 1/2 hours, until the dough has risen
   to three-quarters fill the mould.
   Preheat the oven to 220 C/425 F.
   Bake the kouglof in the preheated oven for 10 minutes, then lower the
   temperature to 200 C/400 F and cook for another 35 minutes. If it is
   becoming to brown towards the end, cover it with greaseproof paper.
   Invert the hot kouglof on to a wire rack, carefully remove the mould and
   return it to the oven for 5 minutes so that the centre finishes cooking
   and becomes ligthly coloured. Leave to cool for at leat 2 hours before
   Lightly sprinkle with icing sugar.
   Kouglof freezes very well once cooked. Wrap in a plastic bag and freeze;
   it will keep for several weeks. Be sure to take it out of the freezer 2 or
   3 hours before serving.
   (The Roux Brothers, French country cooking, M Papermac, 1992, ISBN
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