Kougelhopf

Ingredients

For 6 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

Method

1. 1.Soak the grapes and rum for the time to prepare the dough.
2. 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. 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. 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. 5.Let grow for 1h30 near a heat source.
6. 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. 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. 8.Put Kougelhopf in the oven for 20 to 25 minutes.
9. 9.Remove from oven and cool completely before sprinkle with icing sugar.