BreakfastSnackDessert

Kougelhopf

Name: Kougelhopf
Prep time: 30 min
Cook time: 45 min
Total time: 4 h 15 min
Yield: 8 portioner
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 stk. egg large, at room temperature; 125 g unsalted butter softened; 100 g raisin; 12 stk. almond whole blanched; 20 g unsalted butter melted; 1 spsk. granulated sugar; 2 spsk. powdered sugar for dusting (valgfrit)

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.

En original opskrift af Forkin

Tid i alt: 4 t. 15 min.
Portioner: 8
Sværhedsgrad: Mellem
Pr. portion: 502 kcal

Vegetarisk

Allergenoplysninger: kan indeholde æg, gluten, mælk, nødder, sulfitter og trænødder. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

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

for mold

12 stk.almond, whole blanched
20 gunsalted butter, melted
1 spsk.granulated sugar

garnish

2 spsk.powdered sugar, for dusting(valgfrit)

Udstyr

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

Fremgangsmåde

Trin for trin

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.
Ca. 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.
Ca. 10 min.
Kokkens note: 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.
Ca. 5 min.
Kokkens note: Continue kneading until the butter is fully absorbed and the dough is soft and pliable.
5
Gently fold in the raisins until evenly distributed.
Ca. 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.
Ca. 2 t.
Kokkens note: 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.
Ca. 2 min.
Kokkens note: 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.
Ca. 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.
Ca. 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.
Ca. 1 t.
12
Preheat your oven to 180°C (350°F).
Ca. 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.
Ca. 45 min.
Kokkens note: 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.
Ca. 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.

Pr. portion

Næringsindhold

56%Score

Kalorier: 501,7kcal
Protein: 10,5g
Kulhydrat: 74,2g
Fedt: 18,4g
Kostfibre: 2,6g
Sukker: 23,7g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover Kougelhopf in an airtight container at room temperature.