Kouglof
From: The New Joy of Cooking by Irma S. Rombauer
(Simon & Schuster; November 1997; ISBN: 0684818701; HC)
Cookbook Heaven @ Recipelink.com

Makes 1 loaf

Not as rich with butter as brioche, this slightly sweet decorative loaf comes from the Alsace region of France. Kouglof should be baked in a fluted ring mold. An earthenware mold is traditional, but metal or glass molds work just as well. The mold helps the kouglof to bake evenly; you can also use a plain tube or Bundt pan. This makes a wonderful breakfast bread.

Place in a small saucepan with enough cold water to cover by 1/2 inch:

• 1/2 cup currants

Bring the water to a boil, then drain well. Transfer the currants to a small bowl and sprinkle with:

• 2 tablespoons rum or water

Cover and let soak for at least 30 minutes or up to 3 days.

Combine in a large mixing bowl or the bowl of a heavy-duty mixer and let stand until the yeast is dissolved, about 5 minutes:

• 1 package (2 1/4 teaspoons) active dry yeast

• 1/2 cup whole milk, warmed to 105 degrees to 115 degrees

Add:

• 1 cup all-purpose flour

• 3 large eggs, lightly beaten

• 1/4 cup sugar

• 1 teaspoon salt

Mix by hand or on low speed until blended. Gradually stir in:

• 1 3/4 cups bread flour

1. Mix for about 3 minutes until all the ingredients are blended. Knead by hand for about 20 minutes or with the dough hook on low to medium speed for about 7 minutes.

2. Because this is a rather sticky dough, hand kneading requires a particular technique: Slap the dough down on the work surface, lift half of it upward with both hands (part of it will remain stuck to the table, which is normal), and slap it down over onto itself. Repeat this until the dough is smooth and elastic and no longer sticky. Add:

• 10 tablespoons (1 1/4 sticks) very soft butter

1. Vigorously knead in the butter until completely incorporated and the dough is once again smooth. Drain the soaked currants and knead them into the dough just enough to incorporate them. Place the dough in a buttered large bowl, cover with plastic wrap, and let rise in a warm place (75 degrees to 80 degrees) until doubled in volume, about 1 1/2 hours.

2. Punch the dough down, knead briefly, and refrigerate, covered, for 4 to 12 hours. If the dough has doubled, punch it down and shape it. If it has not yet doubled, let it finish rising in a warm place, then punch it down and refrigerate for 30 minutes. Roll the dough on an unfloured work surface into a ball. Cover with plastic wrap and let rest for 10 minutes. Butter a 7- to 8-cup kouglof mold or tube or Bundt pan. Sprinkle the bottom of the mold with:

• 1/4 cup slivered almonds

Or place in the indentations in the bottom of the mold:

• Whole almonds

1. Lightly dust the center of the dough ball with flour. Make a small hole in the center with your fingertips and gently stretch the dough to enlarge the hole just enough so that it fits around the tube in the center of the mold. Place the dough ring in the mold, cover with plastic wrap, and let rise in a warm place until doubled in volume, about 1 hour.

2. Preheat the oven to 375 degrees. Bake the kouglof until golden brown and a knife inserted in the middle of the loaf comes out clean, about 45 minutes. Immediately unmold the kouglof onto a rack. Dust the top with:

• Powdered sugar

Let cool completely. Just before serving, dust the top a second time with more:

• Powdered sugar

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