CakeChristmas
CakeChristmas
An entire gilded kuglof wreath with a well-opened central hole, a thin horizontal seal of orange marmalade at mid-height, eight large pink touches on the top of the grooves, visible almonds without confetti.
Suggestion for presentation

Pop & Colored / Brioches, pancakes & donuts

Open Orange-Wreath Kouglof

A recipe by CakeChristmas / Updated on 30 October 2026.

The kouglof is cut horizontally and then topped with a thin layer of marmalade; eight large touches of pink icing punctuate the relief without filling the hole.

1 crown of 22 cm, 10 servings / Baked dough in kouglof mould

10Indicative portions
45 minPreparation
40 minBaking
5 hRest & Cooling
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The kouglof is cut horizontally and then topped with a thin layer of marmalade; eight large touches of pink icing punctuate the relief without filling the hole.

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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. Generously butter a 22 cm kouglof pan. Place an almond in each groove of the bottom. Degass the dough, create a hole and place it regularly around the chimney.
  4. Let rise up to three-quarters of the mold, about 1 hour. Cook 35 to 40 minutes at 175°C; a skewer should come out dry.
  5. Let stand for 10 minutes and then unmold and cool completely for 90 minutes. Cut horizontally at mid-height with a saw knife. Spread 160 g of orange marmalade in a thin layer on the bottom and rest the top.
  6. Mix icing sugar, lemon juice and raspberry powder. Divide into eight large touches of 10 to 12 g on alternating grooves from the top, leaving the central hole empty and the sides gilded. Dry 1 hour.

Preserve and Serve

2 days under bell in a cool room; refrigerate if the room is hot.

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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