Kougelhopf

Name: Kougelhopf
Prep time: 40 min
Cook time: 20 min
Total time: 5 h
Yield: 6 servings
Cuisine: Dessert
Ingredients: 340 g wheat flour T45 U + 50g; 50 g dried grapes; 1 tablespoons of brown rum; 1 whole egg; 125 g milk at room temperature; 40 g of sour sugar; 1 teaspoons of salt; 65 g of soft butter; 10 g baker's yeast; 35 g of water at room temperature; 50 g of icing sugar; 25 g melted butter; 50 g whole almonds

Total time: 5 h
servings: 6 servings
Dish type: Dessert

Auto-translated · View original

Contains tree nutsContains glutenContains milkContains eggsContains sulphitesVegetarianPescatarianPork-freeKosher : to verify

Prep

40 min

Cook

20 min

Total time

5 h

Ingredients

servings

340 g 340 g wheat flour T45 U + 50g
50 g 50 g dried grapes
1 c. à soupe 1 tablespoons of brown rum
1 1 whole egg
125 g 125 g milk at room temperature
40 g 40 g of sour sugar
1 c. à café 1 teaspoons of salt
65 g 65 g of soft butter
10 g 10 g baker's yeast
35 g 35 g of water at room temperature
50 g 50 g of icing sugar
25 g 25 g melted butter
50 g 50 g whole almonds

Adapt this recipe to your allergy

Select an allergen: the affected components will be highlighted with their replacement.

This recipe is broken down into 16 components (béchamel, pastry, custard…). Select an allergen to see how to adapt it.

Method

1
Soak the grapes and rum for the time to prepare the dough.
2
Pour the water and baking yeast into the bottom of the tank, add 50g of flour and mix with the spatula until you get a small ball of firm dough.
3
Cover with 225g of flour and let grow 30 minutes in a warm room. Meanwhile butter the mould with the melted butter with a brush, place the almonds at the bottom of the mould.
4
Place on the flour at rest: egg, milk, sugar, salt and soft butter. Knead the dough for about 10 minutes to obtain a smooth and elastic paste that takes off from the walls of the tank. Start with slow speed and finish for 2 to 3 minutes faster. Add drained grapes and mix again.
5
Let grow for 1h30 near a heat source.
6
When the dough has doubled in volume, place it on the slightly floured worktop. Work the dough at the fingertips to give a ball shape, working as little as possible.
7
Place the ball in the mould, slice slightly and let grow for 2 hours in a warm room. Preheat the oven to 170°C in rotating heat.
8
Put Kougelhopf in the oven for 20 to 25 minutes.
9
Remove from oven and cool completely before sprinkle with icing sugar.

Source : marmiton

Reviews

★★★★★

—

No ratings yet

Loading…

Comments

No comments yet. Be the first to share your thoughts!