| | EQUIPMENT |
| | 1 kouglof mold (1x3.5 litre/ |
| DIVIDER | | -- 6 pints or 2x1.75 litre) |
| DIVIDER | | -- Traditionally, Kouglof |
| DIVIDER | | -- (also spelt Kugelhopf or |
| DIVIDER | | -- gougelhopf) is baked in a |
| DIVIDER | | -- tall, fluted mold. |
| DIVIDER | | -- A savarin or baba mould |
| DIVIDER | | -- can be used instead. |
| | DOUGH |
| 25 | g | Fresh yeast (1 oz) |
| 120 | ml | Milk (4 fl oz), boiled and |
| DIVIDER | | -- cooled to lukewarm |
| 15 | g | Fine salt (1/2 oz) |
| 500 | g | Flour (1 lb 2 oz) |
| 6 | | Eggs |
| 350 | g | Butter (12 oz) |
| 75 | g | Sugar (3 oz) |
| | FILLING |
| 200 | g | Raisins (7 oz) |
| 3 | tb | Rum |
| 100 | g | Whole almonds (4 oz),skinned |
| DIVIDER | | -- and very light toasted |
| 1 | | Egg yolk mixed with 1 table- |
| DIVIDER | | -- spoon milk |
| | Butter for the mould |
| | Icing sugar for dusting |
