Recipe: Kougelhopf

Name: Kougelhopf
Prep time: 120 min
Cook time: 45 min
Total time: 285 min
Ingredients: 2.2 lb (1 kg) of type 55 flour; 5.25 oz (150 g) of caster sugar,; 0.3 oz (8 g) of fine salt,; 10.5 oz (300 g) of tempered butter (échiré or farmhouse),; 4 organic eggs,; 1/2.1 qt (2 liter) of whole milk,; 1.25 oz (35 g) of baker's yeast,; 5.25 oz (150 g) of golden raisins macerated in Kirsch or Rum.; 2.6 oz (75 g) of whole almonds,

By AFTouch-Cuisine 5/5 (9 reviews) · 🍳 6 made it

Prep 120 min

Cook 45 min

Rest 2h

Total 4h45

for 1 kougelhopf (or kouglof)

Ingredients

2.2 lb (1 kg) of type 55 flour
5.25 oz (150 g) of caster sugar,
0.3 oz (8 g) of fine salt,
10.5 oz (300 g) of tempered butter (échiré or farmhouse),
4 organic eggs,
1/2.1 qt (2 liter) of whole milk,
1.25 oz (35 g) of baker's yeast,
5.25 oz (150 g) of golden raisins macerated in Kirsch or Rum.
2.6 oz (75 g) of whole almonds,

Step-by-step directions

1 First prepare the starter with the yeast, half of the warm milk and the flour needed to make a dough of medium consistency => leave it in a warm place for 1 hour it must double in volume!!!

2 In the mixer, combine flour, salt, sugar eggs and the rest of the warm milk, work vigorously with the paddle for 15 minutes.

3 Add the softened butter (tempered) and the starter.

4 beat for a few more minutes, cover with a cloth and let rest in a warm place for about one hour.

5 Tap again, break up the dough, and add the raisins soaked in kirsch or rum.

6 Butter the kougelhopf mold well (or use a non-stick coating) and place the almonds at the bottom in each flute.

7 Pour the dough into the mold.

8 Let the dough rise a second time to the top.
9/ Preheat the oven to 200°(6+).

10 Put in the oven at mid-height for about 45 minutes (if the kougelhopf colors too much, cover it with paper).

10 Remove from oven and let rest for 10 minutes before unmolding.

Chef Patrick's Comment

Recipe for experienced pastry chefs, because for example the term "the paddle" a type of hand, is better known by its synonym than in the terms occasionally used (smiles) by our visitors, but it is of course a professional recipe!!!