Kugelhupf

Preparation

1. STEP 1 OF 15

   All the ingredients for the dough must be warm: if necessary, immerse the bowl in which you will put them in hot water and dry it well before pouring in the flour

2. STEP 2 OF 15

   Remove the butter and eggs from the refrigerator well in advance

3. STEP 3 OF 15

   Dissolve the yeast in warm milk, add 2 tablespoons of flour and let it rest in a warm place until the mixture has risen

4. STEP 4 OF 15

   In the warmed bowl, pour the flour, salt, and sugar and mix

5. STEP 5 OF 15

   In the center, add the eggs and softened butter and work with a wooden spoon, then combine this mixture with the well-risen yeast

6. STEP 6 OF 15

   Work the dough with your hands for a long time, then let it rise in the bowl covered with a floured cloth in a warm place

7. STEP 7 OF 15

   (If it's cold, it would be ideal to turn the oven on to the lowest setting for 5 minutes, turn it off, and place the bowl inside)

8. STEP 8 OF 15

   When the dough has risen (the time can vary from 30 minutes to an hour) and has doubled in volume, pour it onto the work surface and knead it with your hands to deflate it

9. STEP 9 OF 15

   Then put it back in the covered bowl and keep it in the refrigerator overnight

10. STEP 10 OF 15

    The next day, butter a kugelhupf mold and sprinkle it with almonds and slices

11. STEP 11 OF 15

    Soak the raisins in warm water for an hour

12. STEP 12 OF 15

    Put the dough in the mold (which should be filled 2/3 full) and add the drained raisins: they will sink into the dough as it rises

13. STEP 13 OF 15

    Place in a warm oven until the dough reaches the edges of the mold, then bake in a medium oven for 45 minutes

14. STEP 14 OF 15

    The kugelhupf is ready when it detaches from the sides of the mold

15. STEP 15 OF 15

    Then remove it from the mold and sprinkle it with powdered sugar

Suggestions

• Kugelhupf mold

General Information

Analysis

Macronutrients (100 gr)