Ingredients for the brioche
- 280 g hard flour
- 40 g granulated sugar
- 5 g salt
- 4 g dried yeast
- 4 medium eggs
- 180 g Lurpak cow milk butter
- 150 g golden raisins
Ingredients for the syrup
- 1 lt water
- 150 g granulated sugar
- 15 g almond flour
- 10 ml flower water
Ingredients for garnishing
- icing sugar
Method for the syrup
In a pot add the water and sugar, and heat until it comes to a boil. Afterwards, remove from heat, add the almond flour and flower water, while stirring gently with a whisk.
Method for the brioche
In a bowl full of boiled water place the golden raisins, and set aside for at least 1 hour.
Optionally, add a shot of liquor of your preference.
Then, in a mixer’s bowl add all the ingredients, without letting yeast come into direct contact with sugar and salt, and beat on medium to high speed for at least 5 minutes.
After stirring for 5 minutes, the dough will be elastic, stretchy, and moist but not tight and dry.
Then, drain the golden raisins, and add them to the mixer’s bowl beating at the same speed for 1 minute, so that the raisins fold in the dough.
Right after, transfer the dough to a well-buttered large bowl and seal it with a piece of plastic wrap. Let the dough rest in a warm place for about 2,5 hours.
After 2,5 hours, grease a cake pan and place the dough evenly in it. Bake in a preheated oven at 180 C fan on the middle oven rack, for about half an hour.
When ready, let the brioche cool for 5 minutes and pour the syrup over the cake, into the cake pan.
When it is completely cool, turn the cake pan upside down and remove the brioche from the pan.
Dust with icing sugar over the surface of the Kouglof.
