CakeChristmas
CakeChristmas
Whole Kouglof fluted and powdered, with some golden almonds on the reliefs. A detached slice reveals in the grape crumb a dark plum containing a small heart of light marzipan.
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Cakes with surprises / Brioches, pancakes & donuts

Kouglof with Hidden Stuffed Prunes

A recipe by CakeChristmas / Updated on 30 October 2026.

A crown of almond prunes hides in the grape crumb, far from the heatplace.

Fluted crown containing twelve plum-almond hearts / Pulp raised cooked in kuglof mould

10Indicative portions
40 minPreparation
45 minBaking
3 hRest & Cooling
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Twelve stuffed prunes are distributed in the dough at mid-height, forming separate hearts and fully edible.

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Original quantity: 10 servings.

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Preparation

  1. Inflate the raisins for 20 minutes in warm water, then dry them. Mix flour, yeast, milk at 30 °C, eggs, sugar and salt. Knead for 8 minutes.
  2. Dice the butter and knead for another 8 minutes. Stir in the raisins. Cover and let double, about 1:30.
  3. Open the prunes, check for kernels and garnish each with a 5 g ball of marzipan. Close without crushing. Butter a 22 cm kouglof pan and at least 2.5 liters; distribute the almonds at the bottom of the grooves.
  4. Degassing the dough. Place half of it around the fireplace. Divide the twelve prunes into crowns, without touching the mould or the chimney, then cover with dough and slightly weld the junctions.
  5. Let rise about 1 hour, without exceeding three-quarters of the mould. Cook 40 to 45 minutes at 175°C; check the crumb with a skewer between two prunes.
  6. Wait 10 minutes, unmold on rack and cool completely before powdering. Cut a slice through a prune to show its clear center.

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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