Kougelhopf

Ön hazırlık

Malzemeler

Hazırlanışı

Adım adım

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.

   Yaklaşık 2 dk.

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.

   Yaklaşık 10 dk.

   Aşçının notu: 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.

   Yaklaşık 5 dk.

   Aşçının notu: 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.

   Yaklaşık 1 dk.

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.

   Yaklaşık 2 sa.

   Aşçının notu: 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.

   Yaklaşık 2 dk.

   Aşçının notu: 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.

   Yaklaşık 1 dk.

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.

    Yaklaşık 1 dk.

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.

    Yaklaşık 1 sa.

12. 12

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

    Yaklaşık 15 dk.

13. 13

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

    Yaklaşık 45 dk.

    Aşçının notu: 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.

    Yaklaşık 10 dk.

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.