CakeChristmas
CakeChristmas
Two fluted golden mini-kugs with open central hole, three large white flows of lemon icing per wreath and almonds visible at the base.
Suggestion for presentation

Snow & Ice / Brioches, pancakes & donuts

Mini Kouglofs with Snowy Drips

A recipe by CakeChristmas / Updated on 30 October 2026.

Ten small fluted crowns keep a fireplace open; the lemon icing forms three large white flows on each side, without covering the whole brioche.

10 mini-kugs of 8 cm, moulds of 200 ml minimum / Baked baking dough in kouglof mould

10Indicative portions
30 minPreparation
25 minBaking
3 h 45Rest & Cooling
At the stoves
Kitchen Mode and Timer

Keep the recipe at hand during preparation.

Enables JavaScript to use the kitchen tools.

25:00

Choose a duration, then launch the timer.

Visual Timer: Keeps this page open. It does not sound an alarm. The cooking remains to be monitored.

Dessert in this mood

Ten small fluted crowns keep a fireplace open; the lemon icing forms three large white flows on each side, without covering the whole brioche.

That's all you need!

Equip me with a pack.

If you miss something, choose your ingredients from Monoprix and your utensils on Amazon. Adjust the quantities to your guests, then uncheck what you already have.

Choose the number of guests and uncheck what you already have at home.

Original quantity: 10 servings.

01 / The ingredients
Buy my ingredients

Only the ingredients checked. References and research at Monoprix.

02 / Utensils

Buttons open Amazon.fr in a new tab. An identified reference leads to its file; “Choose on Amazon” looks for the format of the recipe. Some utensils are sold in batches: groups the same references before ordering.

Original formats retained. Adapts containers or prepares several batches. Alternatives remain to be chosen.

Buy my utensils
Buy my selection

Your selection contains only the checked items. Check products and availability at Monoprix for ingredients, on Amazon for utensils.

Amazon Affiliate Links. As an Amazon Associate, I earn from qualifying purchases.

Your choices are memorized on this device.

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 mould cavities with the 20 g provided. Place two almonds at the bottom of each. Divide the dough into ten equal parts, make a hole and arrange around the chimneys; do not exceed half of the mould before growing.
  4. Allow to lift up to three quarters of the footprints, about 1 hour. Cook 20 to 25 minutes at 175°C; check the center of a brioche with a skewer. Cool for 10 minutes and then unmold.
  5. Mix 100 g of icing sugar and lemon juice in thick icing. On cold kouglofs, place three adjoining spoonfuls at the top to create three large flows. Keep center open; let dry for 45 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.

More treats for your Christmas table

Recipes that share ingredients or the same preparation family.

Other wishes for Christmas

All Christmas Recipes