BreakfastSnackDessert

Kougelhopf

Name: Kougelhopf
Prep time: 30 min
Cook time: 45 min
Total time: 4 h 15 min
Yield: 8 racions
Cuisine: french
Ingredients: 500 g all-purpose flour; 7 g active dry yeast; 75 g granulated sugar; 5 g salt; 150 ml milk lukewarm; 3 u egg large, at room temperature; 125 g unsalted butter softened; 100 g raisin; 12 u almond whole blanched; 20 g unsalted butter melted; 1 cs granulated sugar; 2 cs powdered sugar for dusting (opcional)

This traditional Alsatian yeast cake is known for its distinctive fluted shape and rich, buttery flavor. It's often enjoyed for breakfast or as a sweet treat with coffee. The dough is enriched with eggs and butter, creating a tender crumb.

Una recepta original de Forkin

Temps total: 4 h 15 min
Racions: 8
Dificultat: Mitjana
Per ració: 502 kcal

Vegetariana

Informació sobre al·lèrgens: pot contenir ous, gluten, llet, fruita seca, sulfits i fruits de closca. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

500 gall-purpose flour
7 gactive dry yeast
75 ggranulated sugar
5 gsalt
150 mlmilk, lukewarm
3 uegg, large, at room temperature
125 gunsalted butter, softened
100 graisin

for mold

12 ualmond, whole blanched
20 gunsalted butter, melted
1 csgranulated sugar

garnish

2 cspowdered sugar, for dusting(opcional)

Estris

kougelhopf mold · large bowl · wire rack · oven · stand mixer

Elaboració

Pas a pas

1
In a large bowl or stand mixer, combine the all-purpose flour, active dry yeast, granulated sugar, and salt.
2
Gradually add the lukewarm milk and eggs to the dry ingredients, mixing until a shaggy dough forms.
Uns 2 min
3
Knead the dough by hand or with a stand mixer fitted with a dough hook for about 10 minutes until it becomes smooth and elastic.
Uns 10 min
Nota de cuina: The dough will be quite sticky initially, but will come together with kneading.
4
Add the softened unsalted butter in small pieces, incorporating each piece fully before adding the next.
Uns 5 min
Nota de cuina: Continue kneading until the butter is fully absorbed and the dough is soft and pliable.
5
Gently fold in the raisins until evenly distributed.
Uns 1 min
6
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1.5 to 2 hours, or until doubled in size.
Uns 2 h
Nota de cuina: A slightly warm oven (turned off) can be a good spot for rising dough.
7
While the dough is rising, prepare a Kougelhopf mold (or Bundt pan) by brushing it generously with melted unsalted butter and sprinkling with granulated sugar.
Uns 2 min
Nota de cuina: Ensure all nooks and crannies of the mold are coated.
8
Place a whole blanched almond into each flute at the bottom of the prepared mold.
Uns 1 min
9
Punch down the risen dough gently to release the air.
10
Transfer the dough to the prepared Kougelhopf mold, spreading it evenly.
Uns 1 min
11
Cover the mold with a towel and let the dough rise again for another 1 hour, or until it nearly reaches the top of the mold.
Uns 1 h
12
Preheat your oven to 180°C (350°F).
Uns 15 min
13
Bake the Kougelhopf for 40-45 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean.
Uns 45 min
Nota de cuina: If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
14
Remove the Kougelhopf from the oven and let it cool in the mold for 10 minutes.
Uns 10 min
15
Carefully invert the mold onto a wire rack to release the cake and let it cool completely.
16
Dust with powdered sugar before serving, if desired.

Per ració

Nutrició

56%Puntuació

Calories: 501,7kcal
Proteïnes: 10,5g
Hidrats de carboni: 74,2g
Greixos: 18,4g
Fibra: 2,6g
Sucre: 23,7g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover Kougelhopf in an airtight container at room temperature.