Kougelhopf

Підготовка

Інгредієнти

Спосіб приготування

Крок за кроком

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.

   Близько 2 хв

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.

   Близько 10 хв

   Примітка кухаря: 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.

   Близько 5 хв

   Примітка кухаря: 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.

   Близько 1 хв

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.

   Близько 2 год

   Примітка кухаря: 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.

   Близько 2 хв

   Примітка кухаря: 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.

   Близько 1 хв

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.

    Близько 1 хв

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.

    Близько 1 год

12. 12

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

    Близько 15 хв

13. 13

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

    Близько 45 хв

    Примітка кухаря: 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.

    Близько 10 хв

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.