Kougelhopf

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a large bowl or stand mixer, combine the all-purpose flour, active dry yeast, granulated sugar, and salt.

2. 2

   Gradually add the lukewarm milk and eggs to the dry ingredients, mixing until a shaggy dough forms.

   Ongeveer 2 min

3. 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.

   Ongeveer 10 min

   Tip van de kok: The dough will be quite sticky initially, but will come together with kneading.

4. 4

   Add the softened unsalted butter in small pieces, incorporating each piece fully before adding the next.

   Ongeveer 5 min

   Tip van de kok: Continue kneading until the butter is fully absorbed and the dough is soft and pliable.

5. 5

   Gently fold in the raisins until evenly distributed.

   Ongeveer 1 min

6. 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.

   Ongeveer 2 uur

   Tip van de kok: A slightly warm oven (turned off) can be a good spot for rising dough.

7. 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.

   Ongeveer 2 min

   Tip van de kok: Ensure all nooks and crannies of the mold are coated.

8. 8

   Place a whole blanched almond into each flute at the bottom of the prepared mold.

   Ongeveer 1 min

9. 9

   Punch down the risen dough gently to release the air.

10. 10

    Transfer the dough to the prepared Kougelhopf mold, spreading it evenly.

    Ongeveer 1 min

11. 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.

    Ongeveer 1 uur

12. 12

    Preheat your oven to 180°C (350°F).

    Ongeveer 15 min

13. 13

    Bake the Kougelhopf for 40-45 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean.

    Ongeveer 45 min

    Tip van de kok: If the top starts to brown too quickly, you can loosely tent it with aluminum foil.

14. 14

    Remove the Kougelhopf from the oven and let it cool in the mold for 10 minutes.

    Ongeveer 10 min

15. 15

    Carefully invert the mold onto a wire rack to release the cake and let it cool completely.

16. 16

    Dust with powdered sugar before serving, if desired.