Instructions: Make a dough following the method for briocheand Ieave the dough to rest in the fridge for up to 24 hours. Put the raisins in a bowl with the rum cover with cling film and leave to macerate for several hours. Generously butter the mould and place one third of the almonds in the bottom of the ridges. On a lightly floured marble or wooden surface roll out the chilled dough into a narrow rectangle long enough to line the bottom of the mould. Chop the remaining almonds and strew them and the rum soaked raisins over the dough. Roll up the dough into a fat sausage shape pressing it firmly together. Arrange it round the bottom of the mould and press down lightly. Seal the two edges togethcr with a very little eggwash.

Leave in a warm place (about 25C 77F) for 2 1/2 hours or so until the dough has risen to threequarters fill the mould. Preheat the oven to gas 7 220C (425F). Bake the Kouglof in the preheated oven for 10 minutes then lower the temperature to gas 6 200C (400F) and cook for another 35 minutes. If it is becoming too brown towards the end cover it with greaseproof paper. Invert the hot Kouglof on to a wire rack carefully remove the mould and return it to the oven for 5 minutes so that the centre finishes cooking and becomes lightly coloured. Leave to cool for at least 2 hours before serving. Lightly sprinkle the Kouglof with icing sugar. Cut several slices with a serrated knife and serve twothirds of the dessert uncut for guests to help themselves.

Note:
Some people brush the Kouglof with melted butter at the end of cooking and sprinkle it with icing sugar. However our recipe is already so rich in butter that we prefer to serve thc dessert as above. After 2 or 3 days the Kouglol is delicious sliced and lightly toasted or grilled. Sprinkle each slice with icing sugar. It freezes well once cooked. Wrap in a plastic bag when it is barely cold and freeze; it will keep for several weeks. Be sure to take it out of the freezer 2 or 3 hours before serving.

serves 16

plus at least 4 hours chilling and 22 hours rising for the dough cooking

cooking time 50 minutes for a large mould 35 minutes for 2 small moulds

equipment 1 kouglof mould

Traditionally Kouglof (also spelt Kugelhopf or gougelhopf) a sweet brioche with raisins and almonds is baked in a tall fluted mould. A savarin or baba mould can be used instead.

prep time 35 mins in an electric mixer 45 minutes by hand

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.