Kougelhopf
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.
Forkin eredeti receptje
- Teljes idő
- 4 ó 15 p
- Adag
- 8
- Nehézség
- Közepes
- Adagonként
- 502 kcal
Allergéninformáció: a következőket tartalmazhatja: tojás, glutén, tej, diófélék, szulfitok és csonthéjasok. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.
Előkészítés
Hozzávalók
Hozzávalók
- 500 gall-purpose flour
- 7 gactive dry yeast
- 75 ggranulated sugar
- 5 gsalt
- 150 mlmilk, lukewarm
- 3 dbegg, large, at room temperature
- 125 gunsalted butter, softened
- 100 graisin
for mold
- 12 dbalmond, whole blanched
- 20 gunsalted butter, melted
- 1 ek.granulated sugar
garnish
- 2 ek.powdered sugar, for dusting(opcionális)
Eszközök
kougelhopf mold · large bowl · wire rack · oven · stand mixer
Elkészítés
Lépésről lépésre
- 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.
Körülbelül 2 p
- 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.
Körülbelül 10 p
A szakács megjegyzése: 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.
Körülbelül 5 p
A szakács megjegyzése: Continue kneading until the butter is fully absorbed and the dough is soft and pliable.
- 5
Gently fold in the raisins until evenly distributed.
Körülbelül 1 p
- 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.
Körülbelül 2 ó
A szakács megjegyzése: 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.
Körülbelül 2 p
A szakács megjegyzése: 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.
Körülbelül 1 p
- 9
Punch down the risen dough gently to release the air.
- 10
Transfer the dough to the prepared Kougelhopf mold, spreading it evenly.
Körülbelül 1 p
- 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.
Körülbelül 1 ó
- 12
Preheat your oven to 180°C (350°F).
Körülbelül 15 p
- 13
Bake the Kougelhopf for 40-45 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean.
Körülbelül 45 p
A szakács megjegyzése: 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.
Körülbelül 10 p
- 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.
Adagonként
Tápérték
- Kalória
- 501,7kcal
- Fehérje
- 10,5g
- Szénhidrát
- 74,2g
- Zsír
- 18,4g
- Rost
- 2,6g
- Cukor
- 23,7g
A receptben szereplő hozzávalók mennyisége alapján becsülve. Az értékek márkák és helyettesítések szerint eltérhetnek.
Őrizd meg frissen
Store leftover Kougelhopf in an airtight container at room temperature.