CakeChristmas
CakeChristmas
Three small golden fluted kouglofs with a sharp central hole, three whole almonds at the top and very little icing sugar; a cut half shows the raisins in the crumb.
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Chic & Elegant / Brioches, pancakes & donuts

Six Almond-Studded Kouglofs

A recipe by CakeChristmas / Updated on 30 October 2026.

Six small fluted crowns replace the large kouglof. Three almonds cooked in each bottom highlight the top, without added cream.

6 kouglof molds from 350 to 400 ml; 12 half-portions / Six small fluted crowns replace the large kouglof. Three almonds cooked in each bottom highlight the top, without added cream.

12Indicative portions
40 minPreparation
30 minBaking
3 h 35Rest & Cooling
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Six small fluted crowns replace the large kouglof. Three almonds cooked in each bottom highlight the top, without added cream.

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Original quantity: 12 servings.

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Preparation

  1. Rehydrate the raisins for 20 minutes in warm water and then dry. Mix flour, yeast, milk at 30 °C, eggs, sugar and salt; knead for 8 minutes.
  2. Add the 120 g of soft butter, knead for another 8 minutes and then stir in the raisins. Cover and allow to double in volume, about 1 hour 30 minutes.
  3. Butter the six moulds with the 20 g provided. Place three almonds in the bottom of each. Divide the dough into six, make a hole in each portion and arrange around the chimneys without exceeding half of the molds. Let rise about 1 hour, up to three-quarters of their height.
  4. Bake 23 to 30 minutes at 175°C, until cooked and skewer dry. Wait 10 minutes and then unmold on wire rack.
  5. Cool for 45 minutes. Lightly powder with icing sugar, keeping the almonds visible. Serve the small whole wreaths and divide them in half at the table.

Preserve and Serve

2 days under bell; possible freezing in slices.

Baking tips for this recipe

  • Weigh the yeast and uses the type indicated in the recipe: yeast and yeast are not interchangeable.
  • Observe the increase in volume during shoots. A cool room can lengthen the times indicated.
  • Respect the dimensions of the mold and the amount of dough: a brioche too tight or too full does not cook in the same way.

Substitutions and variations

Blond or brown raisins can be used at the same weight; retains the soaking step when it is planned.

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