CakeChristmas
CakeChristmas
The kouglof becomes a wide and low crown; four large sectors of white chocolate on the grooves draw a snowy portal around the central hole.
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Manga & Chibi / Brioches, pancakes & donuts

Snow Portal Kouglof

A recipe by CakeChristmas / Updated on 30 October 2026.

The kouglof becomes a wide and low crown; four large sectors of white chocolate on the grooves draw a snowy portal around the central hole.

Low fluted crown of 26 cm, 10 parts / Baked dough in kuglof mould

10Indicative portions
40 minPreparation
35 minBaking
3 h 30Rest & Cooling
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The kouglof becomes a wide and low crown; four large sectors of white chocolate on the grooves draw a snowy portal around the central hole. The corresponding shaping and assembly are detailed in the steps.

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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. Butter a 26 cm fluted wreath mold and at least 2 liters. Reserve twelve almonds for finishing and distribute the other eight at the bottom of the grooves. Degassing the dough, placing it in a ring around the chimney and gently equalizing it; it forms a lower crown than a classic kouglof.
  4. Let rise to a clear increase in volume, about 1 hour, without exceeding three quarters of the mold. Bake 30 to 35 minutes at 175 °C: the crumb must be taken and a skewer springs dry.
  5. Tie for 10 minutes and unmold on wire rack. Cool completely. Melt the white chocolate and spread a thin layer on four broad sectors of the top, separated by blonde grooves. Place the twelve reserved almonds on the still supple chocolate. Lightly powder the bare areas with the expected icing sugar; the hole remains fully open. Let it take 30 minutes.

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.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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