CakeChristmas
CakeChristmas
Presentation of a portion of the prepared portions. Low fluted mini-kugs with raisins, slightly powdered. Three whole almonds lying in the center of each crown on a small touch of icing, like sober nests, no bird.
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Cute & Kawaii / Brioches, pancakes & donuts

Small nests of almond kouglof

A recipe by CakeChristmas / Updated on 30 October 2026.

Six low crowns receive three almonds in their center, fixed on a small touch of icing.

6 mini-kugs from 11 to 12 cm / Baked dough in kouglof mould

6Indicative portions
45 minPreparation
35 minBaking
4 hRest & Cooling
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Six low crowns receive three almonds in their center, fixed on a small touch of icing.

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Original quantity: 6 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 the six moulds with the 20 g provided. Reserve the twenty almonds for finishing. Divide the dough into six parts, create a hole in the center and arrange around the chimneys, filling at most half of each mold.
  4. Let rise up to three quarters of the moulds, about 1 hour. Cook for 25 to 35 minutes at 175°C, until dry.
  5. Wait 10 minutes, unmold and cool. Roast the almonds for 8 minutes at 150 °C, then cool. Lightly powder the kouglofs of 20 g of icing sugar from the base. Mix the extra 60 g with the lemon juice; put a small spoonful of icing at the bottom of the hole of each crown, on the dish. Place three almonds on this key and spread the last two crushed around. 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.

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