CakeChristmas
CakeChristmas
The kouglof welcomes in its fireplace a small amount of mascarpone cream. An apricot leaf placed on the cream recalls a flame, without candle or inedible element.
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Illusion cakes / Brioches, pancakes & donuts

Candleholder Kouglof

A recipe by CakeChristmas / Updated on 30 October 2026.

The kouglof welcomes in its fireplace a small amount of mascarpone cream. An apricot leaf placed on the cream recalls a flame, without candle or inedible element.

Kouglof 22 cm with creamy center low, 10 parts / Baked dough in kouglof mould

10Indicative portions
45 minPreparation
40 minBaking
3 h 30Rest & Cooling
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The kouglof welcomes in its fireplace a small amount of mascarpone cream. An apricot leaf placed on the cream recalls a flame, without candle or inedible element. 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. 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. Completely cool the kouglof and powder the expected icing sugar. Whisk mascarpone, cold cream and 12 g of soft cream icing sugar. Place the cake on a plate; fill the bottom of its fireplace with the cream, up to 3 cm high, without going beyond the top of the cake. Cut a wide apricot lamella and lay it on the cream like a flame. Serve immediately or keep in the refrigerator until service. Serve the remaining cream in a small cut, without exceeding the volume of the fireplace.

Preserve and Serve

Kouglof garnished with cream: 24 hours in the refrigerator under bell. Add the apricot lamella to the service.

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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