Featured Recipe
Twisted Kouglof
By Kate
"
A rustic yeast bread swollen with rum-soaked dried cherries and orange zest, enriched with yogurt instead of butter for tang and moisture. Dense yet tender crumb, nutty edges from toasted walnuts replacing almonds, sprinkled inside and atop the dough. Slow bulk ferment, then proof until nearly spilling, baking until golden brown with crisp ridges. Complex aroma, subtle citrus and boozy warmth. A straightforward old-school dough technique revamped by timely resting and hydration control. Great with jam or sharp cheese, keeps soft for days. Good backup: swap cherries with dried cranberries, yogurt with sour cream, and use active dry yeast if instant’s missing. Watch rise visually, not by clock.
"
Prep:
25 min
Cook:
55 min
Total:
Serves:
12 servings
bread
yeast bread
rustic
holidays
dessert
Introduction
Dunk cherries to soak them rum-deep, a mellow, dark kiss instead of kirsch’s brightness. Yogurt for moisture, tang — butter’s richness stepped back. Chop walnuts toasted, mix in, the crunch sings when you bite. Dough’s shaggy, flexible—no rushing. Warm milk is yeast’s best friend; not too hot or cold. Rest just right, gluten stretches like muscle mid-workout. Proof until dough snugs mold, nearly spills. Oven heat steady for crust’s deep bronze. Quiet hollow tap marks doneness. Cool fully; unruly warm dough sticks. Serve with tart jam or bold cheese. Old pan, new tricks.
Ingredients
About the ingredients
Amounts tweaked down 20-30% for better hydration with yogurt swap, sugar lowered to control browning and yeast bloom. Rum replaced kirsch—similar but darker and richer; cherries replace raisins, bringing deeper tartness balanced by orange oils you might add if ambitious. Walnuts toasted for higher aroma, replaces less robust almonds inside mold. Yogurt swap brings acid, creams dough for chew. Yeast measured steady; instant preferred but backup’s active dry—proof first with milk and sugar. Dairy temperature key; too cold slows yeast, too hot kills. Salt last to integrate or yeast suffers. Eggs beat lightly; aids in structure and shine without overbinding.
Method
Technique Tips
Hydration adjusts with yogurt; mix initially shaggy not smooth—resist overmixing to keep tender crumb. Gentle kneading folds, stretch, not slugging to encourage gluten alignment. Bulk rest short to relax dough befores proofing; helps gas retention and shape. Pan prep thorough: butter deeper grooves, flour dust not too heavy to avoid burning and lumps. Nuts nestled, not smashed. Temperature key—proof in warm spot (around 75°F). Watch dough, not clock; poke test—finger leaves dent slowly rising back. Bake middle rack for even upward heat. If crust too light at 50 min, rotate pan, extend 5 min. Hollow tap test over strict timing. Cool uncovered on wire rack prevents condensation—unmold warm dough risks collapse. Serve day one best; thick slices to avoid tearing. Store airtight to stay moist. Don’t skip soaking fruit; dry fruit steals dough moisture and creates dense pockets.
Chef's Notes
- 💡 Always soak cherries overnight. Releases moisture, plumps them. Rum depth; skip short soaking. Test flavors by sampling. Dried fruit moisture crucial.
- 💡 For dough; warm milk, not hot. Hot kills yeast. Gluten needs space. Rest dough to avoid tightness. Patience makes better texture.
- 💡 Nuts must be toasted; not raw. Toast elevates flavor immensely. Chop coarsely, sprinkle, skip fine grinding. Fold in gently; large pieces great.
- 💡 Watch the proof stage closely. If dough settles too early, reshape. Can't rush the lift, poke test important; dough must spring back slowly.
- 💡 Cooling period vital. Soggy crust risks collapse. Unmold too soon? Your dough tears or sticks. Firm, unmolded edges crucial.
Kitchen Wisdom
Fruit alternatives?
Depending on taste, cranberries work instead of cherries. Adjust soaking time if using smaller fruits; watch consistency.
Yeast issues?
Instant preferred but can use active dry. Don’t panic! Just let it bloom first in warm liquid, adjust timings.
Dough too sticky?
If wet, add flour gradually. Adjust slowly, avoid drastic changes. Mix not too much; delicate crumb better.
Storing Kouglof?
Airtight container keeps moisture in. Leftover slices toast well. Freeze, slice beforehand; helps even thawing later.
