February 28th is here and it’s my last day to get up my February recipe. My Kouglof Alsacien was made with a special ceramic mold, on loan from a friend, whose mother purchased it in the Alsace region of France many, many years ago. They say that a good mold makes a good Kouglof, and it’s important to treat your mold with respect and care. Never opt for smaller molds; the best Kouglof will come from a big full-size mold. And if you think you’ll never finish a whole Kouglof, think again, because it will dissapear kind of like angel food cake does!
Kouglof is a light, airy triple-cross between brioche, cake and bread. I like to think of it as the French version of the italian counterpart- pannettone. It’s lighter and less sugary than the latter but nonetheless the perfect cakey treat to sink your teeth into when the clock approaches 4′ o’ clock and it’s the nationally-approved snack time, the “gouter.” You could also have Kouglof for dessert, but I find it most appropriate for “gouter.”
Kouglof is marked by a distinctive ring of almonds that bake right into the top of the cake. You put them in the buttered mold before putting in the Kouglof dough.
If you decide to make Kouglof, don’t forget the Kouglof mold! It’s just as important as a good recipe. Below you’ll find the authentic Kouglof recipe, as handed down from my friend’s mother. The measurements are in metric; you just need a simple kitchen scale to be able to make it, as the europeans weigh their ingredients rather than measuring them.
Enjoy, and see you in March!