Kouglof mould

An Alsatian speciality, the Kouglof is a leavened brioche filled with raisins. All its special characteristics are given by the kouglof mold used to make it: a tall shape, fluted edges and a hole in the middle. Also known as Kougelhopf, this traditional cake was originally served at festive times! Nowadays, it can be eaten at any time: for breakfast, tea or dessert. There's also a savoury version with bacon and walnuts (for example!) that can be served as an aperitif or at brunch. This is why the kouglof mold is clearly one of the kitchen's must-have pastry utensils: without it, making kouglof will be particularly laborious!