Delices and Gourmandises presents the recipe for Kouglof with grapes



Kouglof with grapes is an Alsatian specialty you can order from Delices and Gourmandises online store. This almond and grapes-based cake will delight your taste buds whether for a special occasion or just to bring you a little sweetness. If you are fond of cooking, why not try to make your own kouglof? All you have to do is follow this easy recipe!


Discover the ingredients you need with Delices and Gourmandises


If you want to make the kouglofs with grapes for 6 people, you will need:

– 4 eggsKouglof2

– 25 cl of milk

– 150 g of sugar

– 125 g of butter

– 500 g of flour

– 150 g of raisins

– 1 half glass of rum

– 1 handful of flaked almonds

– 2 pinches of salt

– 20g of yeast


Delices and Gourmandises recommends to add 75 g of chopped almonds to enhance the taste of your cake.

Follow the preparation made by Delices and Gourmandises


-Put the grapes in half a glass of rum so they can macerate while you prepare the dough.

-Quickly warm some milk and mix the yeast in it; use the rest of the warm milk to melt the butter cut into small pieces.

-Stiff the flour and salt in a large bowl then make a hole in the middle before adding sugar, whole eggs, melted butter and warm milk mixture and dissolved yeast.

-Work the mixture until you get smooth and elastic dough. Then, the dough should be kneaded again for twenty minutes so that it does not stick to the bowl anymore.

– Chopped almonds (optional) and grapes soaked in rum are added at the last moment.

– Generously brush your kouglof pan with butter up to the top edge before sprinkling it with flaked almonds. Then, pour the dough and cover with a slightly dampened cloth. Let the dough rise in a warm place for three or four hours until it reaches the top edge of the mold.

-Preheat oven to 200 ° C and bake your cake for 40 minutes. To prevent the top of your kouglof to be overcooked, Delices and Gourmandises pastry chef advises you to protect it with aluminum foil if browning too quickly.

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