CakeChristmas
CakeChristmas
Whole Kouglof in fluted crown, golden crust, whole almonds on the top and light veil of icing sugar, raisins perceptible in a slice.
Suggestion for presentation

Retro & Traditional / Brioches, pancakes & donuts

Raisin Kouglof with an Almond Wreath

A recipe by CakeChristmas / Updated on 30 October 2026.

The brioche is molded into a fluted crown, with almonds caught in the crust and a veil of icing sugar. The raisins remain in the crumb.

22 cm kouglof mould, capacity of at least 2 liters; 10 parts / The brioche is molded into a fluted crown, with almonds caught in the crust and a veil of icing sugar. The raisins remain in the crumb.

10Indicative portions
35 minPreparation
40 minBaking
4 h 10Rest & Cooling
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The brioche is molded into a fluted crown, with almonds caught in the crust and a veil of icing sugar. The raisins remain in the crumb.

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Original quantity: 10 servings.

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Preparation

  1. Rehydrate the raisins for 20 minutes, then drain and dry. Knead flour, yeast, milk at 30 °C, eggs, sugar and salt for 8 minutes.
  2. Add the 120 g of diced butter, knead for another 8 minutes and then incorporate the raisins. Cover and let double, about 1:30.
  3. Butter the mould with the 20 g provided. Spread the 20 whole almonds in the bottom grooves. Degass the dough, make a hole in the center and place it around the chimney; it should not fill more than half of the mould before the second shoot.
  4. Let stand for about 1 hour, up to three-quarters of the mould. Cook 35 to 40 minutes at 175 °C; check with a skewer that the center is cooked.
  5. Wait 10 minutes, unmold and then cool completely on a rack, about 90 minutes. Powder lightly with the icing sugar and serve the whole wreath.

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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