Kougelhopf

Kougelhopf

For 8-10 people

  • 1 kg. flour
  • 370 gr. butter softened
  • 200 gr. raisins
  • 120 gr. powdered sugar
  • 5 eggs
  • 40 gr. of baker's yeast
  • 100 gr. Whole almonds or éffillées
  • 10 gr. of fleur de sel or 20 gr. salt
  • Sugar Ice
  • 1 tsp. tablespoons kirsch (optional)
  • 1 teaspoon of butter melted

 

30 mn.
45 mn. 190-200°C.(th.6-7)/400-450°F

 


 

 

  1. Please inflate the grapes in the kirsch or water. Prepare a yeast leavened with baker 20 cl. warm water and 300 gr. flour, mix well. Cover the container with a cloth moistened until dough is doubled in volume.
     
  2. In a bowl, place the ball of leaven, and cover it with the remaining flour. Add eggs, salt, and sugar and knead the dough for 5 minutes. about that until it "falls off the walls. Add 350 gr. softened butter and knead until dough is smooth and elastic, but without the heat (it should come off the walls). Incorporate drained raisins and knead stop.
     
  3. Cover the dough with a clean cloth and let stand for 1 h. to 1 am 30 min. in a moderately hot. Then work the dough by lifting and bringing it back several times.
    Butter mold advantageously kugelhoph, sprinkle the almonds éffillées walls. Boulez and shape dough into long sausage and garnish with the mold, it must fill halfway up. Please lift again in a warm place for 1 hour. to 1 am 30 approx. (it must reach the top of the mold)
     
  4. Preheat oven to 190-200 ° C. (th.6-7). Bake for 40 minutes. approx. Turn out immediately after cooking and brush with melted butter and sprinkle with icing sugar.