Alsatian brioche Kuglof is a yeast-based cake similar to brioche, often baked with raisins, nuts, or dried fruit. Traditionally decorated with shaved or blanched almonds and dusted with icing sugar, it is a sweet yeast bread that can be enjoyed plain or served with butter, jam, marmalade, or even ham for a savory contrast.
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Why the mini version of Alsatian brioche kuglof
Last week I promised to share this Kuglof recipe, and I made a small change: instead of one large bundt, I made mini kuglofs. The small size is charming and perfect for serving individually — judge for yourself from the photos.
This is a traditional European recipe that isn’t as common in North America. Before the recipe itself, here’s a bit of background about what kuglof is and where it comes from.
Traditional cake from Europe
Kuglof is traditionally baked in a distinct ring or bundt mold. The cake is popular across Central and Eastern Europe — including southern Germany, Austria, Switzerland, Croatia, Slovakia, the Czech Republic, Poland — and is especially associated with Alsace in France.
How my grandmother served kuglof for Easter
My grandmother often baked kuglof for Easter. It was a special addition to our Sunday brunch with family. On that occasion the kuglof sometimes served as a substitute for bread.
The dough is a brioche-style yeast dough. Brioche can be enjoyed as a sweet treat at breakfast or dessert with butter, jam, or honey, or served savory alongside ham and cheese. For special occasions our grandmother paired kuglof with meats — a delicious mix of sweet and savory.
Our Easter table usually included kuglof alongside hard-boiled or scrambled eggs and smoked meats, with horseradish, mustard, sausages, and marinated vegetables like pickles, beets, and sauerkraut. It was a relaxed, joyful meal — family gathered, sharing food and conversation.
Use one large bundt mold or 8 mini bundt molds
Back to the recipe: I chose mini kuglof molds for this version. The original recipe from my grandmother’s cookbook is written for one large bundt. While testing, I had only four mini molds and used the remaining dough in a regular bundt pan. For consistent minis, prepare eight small bundt molds or divide the dough evenly between smaller molds and a larger pan.
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MINI KUGLOF ALSATIAN BRIOCHE
Julia
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Equipment
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small bundt cake molds
Ingredients
- 3/4 cup (180 ml) dry raisins
- 1/4 cup (60 ml) dark rum
- 1/2 cup (125 ml) sugar
- 3 cups (750 ml) all-purpose flour
- 1/2 tsp (2.5 ml) salt
- 2 1/2 tsp (12.5 ml) instant dry yeast
- 2 large eggs lightly beaten
- 1/2 cup (125 ml) unsalted butter softened
- 3/4 cup (180 ml) warm milk
- 1 cup Blanched almonds
Instructions
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In a bowl or jar, soak the raisins in the rum. Set aside.
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In another bowl, combine the warm milk and sugar. Set aside until the sugar dissolves.
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In a stand mixer fitted with a dough hook, combine the flour, instant yeast, and salt. Add the beaten eggs and milk mixture, mixing until the dough begins to form.
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Gradually add the softened butter, then fold in the rum-soaked raisins. Knead for about 5 minutes in the mixer or by hand on a floured surface, until smooth and elastic.
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Form the dough into a ball and place it in a lightly oiled bowl. Cover with a damp towel or plastic wrap and let rise in a warm, humid place for about 30 minutes.
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Butter and flour the mini bundt molds. Place blanched almonds in each groove at the bottom of the pan.
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Spoon the dough into the prepared molds. Let the dough rise for about 1 hour, or until doubled in size, in a warm, humid place.
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Preheat the oven to 180 °C (350 °F) with the rack in the middle position.
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Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
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Allow the brioches to cool for 5 minutes on the counter, then unmold carefully and let them cool completely on a rack. Serve with butter or jam.
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