writen by @JuliaRecipes
“This post may contain affiliate links. Please see disclosure page for more information.”



As I promised last week on the Instagram, to my dear and loyal followers, I am writing down this recipe for Kouglof. I made a little twist and instead of making big size bundt cake Kouglof, I decided to go with mini version. And It is much more cuter, then I thought!! Well judge for yourself, isn’t it cute?


I usually post very traditional cakes or meals from Europe, which are not common here in North America and this is why, I always try to come with little bit of explanation what it is and where it comes from, so here is a little story behind my today’s recipe, so sit down tight and listen my dear friends.


Kouglof is a yeast based cake, such as brioche, often baked with raising, nuts or dried fruit in it. Decorated with shaved or blanched almonds and icing sugar. It is sweet yeast brioche and it can be served dry as it is, but most of the time it is served with slice of butter, jam, marmalade or sometime even with ham. Traditionally it is baked in distinctive round bundt cake mold. It is popular in a wide region of Central Europe, including southern Germany, Austria, Switzerland, Croatia, Slovakia, Czech Republic, Poland and especially in Alsace.


My grandmother usually made this Kouglof cake for Easter. It was one of the traditional cake made for special Sunday brunch ,we had together with family. This special Easter brunch contained lot of treats, and as much as it might sound a bit weird to someone, this bundt cake was meant to be a substitute for a bread. This dough is a brioche dough and if you know and had a chance to taste brioche, it is a yeast based cake, which is eaten sweet ( with butter and jam or honey) or salty ( accompanied with ham or cheeses). So, no wonder our grandma has been serving it with meat. Meat?


Yes this brings me back to our Easter brunch, which contained following food. So we used to have this Kouglof served with hard boiled or scrambled eggs, smoked meat (and this is real smoke meat, when I say real, it means smoked with birch wood for over 35 hours), served along with horseradish sauce, mustard, then we had sausages, some marinated vegetables, such as pickles, beets, sauerkraut etc. And we were chatting and eating, celebrating, being together, best feeling in the world, being together with family!!


Now I will go back to the recipe. This time, I decided to use mini Kouglof cake molds. And, as I had only 4 mini molds, (this recipe is from my old grandma’s cookbook, it is written for 1 large bundt mold), but I made 4 mini bundt cakes and I had some leftover dough and I filled up almost in a half of my regular bundt cake mold. This recipe would easily hold up to 8 mini 4 inch bundt cake molds or one regular bundt cake.




Preparation time: 20 minutescooking time: 30 minutes⭐ servings: 8  mini bundt cakes 4 inch each or 1 regular bundt cake mold.


  • 3/4 cup (180 ml) raisins
  • 1/4 cup (60 ml) dark rum
  • 1/2 cup (125 ml) sugar
  • 3 cups (750 ml) all-purpose flour
  • 1/2 teaspoon (2.5 ml) salt
  • 2 1/2 teaspoons (12.5 ml) instant dry yeast
  • 2 large eggs, lightly beaten
  • 1/2 cup (125 ml) unsalted butter, softened
  • 3/4 cup (180 ml) warm milk
  • Blanched almond


  1. In a bowl or jar, soak the raisins in the rhum. Set aside.
  2. In another bowl, combine the milk and sugar. Set aside.
  3. In a stand mixer (using the dough hook), combine the flour, baking powder and salt. Add the egg and milk mixture and stir vigorously until the dough begins to form. Gradually add the butter, then the raisins and rum.
  4. Knead the dough for about 5 minutes in the stand mixer or on a floured work surface. Form a ball and place in a lightly oiled bowl.
  5. Cover the bowl with a damp cloth and let rest in a warm and humid place for about 30 minutes.
  6. Butter and flour all the mini bundt molds. Place an almond in each groove at the bottom of the pan. Spoon the batter into prepared pan.
  7. Let rise for 1 to 2 hours in a warm and humid place, or until the dough doubles in volume.
  8. With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  9. Bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
  10. Cool and un-mould. Cool completely on a rack.
  11. Serve with a butter, jam or simply naked without nothing it tastes delicious when still warm.😃👌


I hope you will enjoy making this Kouglof cake, it is very delicious and you will not regret it. Enjoy your day my dear reader!

“Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you.”


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.