Kugelhof for Nanou

Step by step recipe:

  1. 3 min.Kugelhof for Nanou : Photo of step #1
    In the bowl of the mixer pour: 100 ml milk, 100 g caster sugar and 2 pinches fine (or table) salt.
  2. 2 min.Kugelhof for Nanou : Photo of step #2
    Add 500 g flour, then 20 g yeast.
  3. 2 min.Kugelhof for Nanou : Photo of step #3
    Start to knead 1 minute, then add 4 eggs.
  4. 10 min.Kugelhof for Nanou : Photo of step #4
    Continue kneading until you get an elastic dough (with the mixer on speed 2 for about 10 minutes).
  5. Kugelhof for Nanou : Photo of step #5
    Meanwhile, cut 310 g butter into small pieces.
  6. 5 min.Kugelhof for Nanou : Photo of step #6
    Quickly add small pieces of butter, and knead until it is completely mixed (no, really, I do not have shares in Kenwood...).
  7. 2 min.Kugelhof for Nanou : Photo of step #7
    Then add the 150 g raisins, knead 1 more minute to mix thoroughly.
  8. 5 min.Kugelhof for Nanou : Photo of step #8
    Melt 10 g butter, and butter the mould generously with a brush. Be sure to work thoroughly into the hollows at the bottom.
  9. 3 min.Kugelhof for Nanou : Photo of step #9
    Place an almond in each hollow of the mould, putting the point towards the outside of the mould, it's prettier.
  10. 3 min.Kugelhof for Nanou : Photo of step #10
    Spread dough evenly in mould.
  11. 2 hoursKugelhof for Nanou : Photo of step #11
    Cover with a plastic sheet and leave in a warm place to rise, until the dough doubles in volume (between two and three hours).

    Then bake in the oven at 210°C or 410°F for approximately 40 minutes.
  12. 40 min.Kugelhof for Nanou : Photo of step #12
    Check cooking.

    Do not turn out too hot, wait approximately 15 minutes before turning out onto a rack, and then dust with icing sugar.

Remarks:

The quantity of raisins is approximate, do not hesitate to decrease or increase according to your taste.

Kugelhof dries out and goes stale quickly after being cut, so remember to store it in an airtight tin if possible.

Source:

Home made from my great aunt Martha's recipe.

Grade this recipe

Grade this recipe