Kougelhopf

Name: Kougelhopf
Total time: 2700 s
Yield: Serves 8 servings
Ingredients: 4 cups all-purpose flour (about 500 grams); 0.7 oz fresh yeast (about 20 grams); 2 eggs; 1/3 cup sugar (about 75 grams); 2/3 cup raisins (about 100 grams); 9 tablespoons unsalted butter, softened (about 125 grams); 1 cup milk (about 250 ml); 1 teaspoon salt (about 5 grams); 3 tablespoons kirsch or rum (about 50 ml); 20 blanched almonds; Powdered sugar; 1 (9 inch) (22 cm) kougelhopf pan

Svitlanatahrir 🇺🇦 @Svitlanatahrir

Bourgogne

You need to be patient, but it's actually quite simple and so delicious. Use ingredients at room temperature to avoid temperature shock and help the dough rise properly.

Svitlanatahrir 🇺🇦 @Svitlanatahrir

Bourgogne

You need to be patient, but it's actually quite simple and so delicious. Use ingredients at room temperature to avoid temperature shock and help the dough rise properly.

Saved

Ingredients

45 min

Serves 8 servings

4 cupsall-purpose flour (about 500 grams)
0.7 ozfresh yeast (about 20 grams)
2eggs
1/3 cupsugar (about 75 grams)
2/3 cupraisins (about 100 grams)
9 tablespoonsunsalted butter, softened (about 125 grams)
1 cupmilk (about 250 ml)
1 teaspoonsalt (about 5 grams)
3 tablespoonskirsch or rum (about 50 ml)
20blanched almonds
Powdered sugar
Equipment
1 (9 inch)(22 cm) kougelhopf pan

Saved

Steps

45 min

1

Soak the raisins in the alcohol.
2

Prepare the starter:
3

Take 1 1/2 tablespoons of the milk (about 20 grams), warm it in the microwave, then dissolve the yeast in it.
4

Add 2 1/2 tablespoons of the flour (about 20 grams) and mix until smooth.
5

In a stand mixer bowl, add the remaining flour, make a well in the center, and add the starter. Cover with a clean towel and let the starter rise for about 30 minutes.
6

With the mixer, add the remaining milk, sugar, salt, eggs one at a time, raisins, and then the butter to the flour and starter.
7

Mix with the mixer until the dough is smooth. The dough will be sticky.
8

Cover the mixer bowl with a towel and let the dough rise for 2 hours.
9

Butter the kougelhopf pan. Punch down the dough and pour it into the pan. Gently place an almond in each groove of the pan. Cover and let rise again for 1 hour. The dough should rise and cover the center hole of the pan.
10

Preheat the oven to 400°F (200°C).
11

Bake for 45 minutes, lowering the temperature to 350°F (180°C) after placing it in the oven.
12

Remove from the pan once cooled and dust with powdered sugar.
13

Enjoy!