Kouglof

For the sourdough:

Pour the yeast and lukewarm water into the bottom of the mixer tank, add 50g of flour.

Mix with the "sheet" so as to obtain a small ball of very firm dough.

Cover this sourdough with 225g of flour and leave to rise for 30 minutes in a fairly warm room.

Prepare the mold:

Generously butter the mold using a brush and spread the flaked almonds at the bottom (or one whole almond per groove).

To book.

For the kouglof dough:

When the leaven has grown well (the flour should have cracked on the surface), place the whole egg, milk, sugar, salt and 65g of soft butter on top.

Knead the dough with the mixer hook for 15 minutes, starting at slow speed, and finishing for 5 minutes at faster speed.

The dough should come away from the edges and no longer stick to your fingers.

When it is very smooth and elastic, add the grapes macerated in rum and lightly drained, mix for a few more moments to fully incorporate the fruits.

Leave the dough to rise for 1h30 (near a radiator or in a just lukewarm oven off), it will double in volume.

Pour the pushed dough onto a lightly floured work surface and work it with your fingertips to give it the shape of a ball (work it as little as possible).

Place the ball of dough in the kouglof mold, press down a little and leave to rise for another 2.5 hours.

The dough should ideally exceed the height of the mold to subsequently form a nice base.

Preheat the oven to 170°C fan-forced, then bake for 30 to 35 minutes.

Remove from the oven and leave to cool completely before sprinkling with icing sugar.