Kugelhof for Nanou


Kugelhof for Nanou
This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer).
271K 46 4.1
Grade this recipe:

Last modified on: August 2nd 2019

Keywords for this recipe:
For 1 kugelhof, you will need:

Change these quantities to make: 1 kugelhof 2 kugelhofs 3 kugelhofs
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
35 min.2 hours40 min.3 hours 15 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 3 min.
Kugelhof for Nanou
In the bowl of the mixer pour: 100 ml milk, 100 g caster sugar and 9 g fine (or table) salt.

Stage 2 - 2 min.
Kugelhof for Nanou
Add 500 g flour, then 20 g yeast.

Stage 3 - 2 min.
Kugelhof for Nanou
Start to knead 1 minute, then add 4 eggs.

Stage 4 - 10 min.
Kugelhof for Nanou
Continue kneading until you get an elastic dough (with the mixer on speed 2 for about 10 minutes).

Note: For the best way to knead, see: A few tips for effective kneading at home.

Stage 5
Kugelhof for Nanou
Meanwhile, cut 310 g butter into small pieces.

Stage 6 - 5 min.
Kugelhof for Nanou
Quickly add small pieces of butter, and knead until it is completely mixed (no, really, I do not have shares in Kenwood...).

Stage 7 - 2 min.
Kugelhof for Nanou
Then add the 150 g raisins, knead 1 more minute to mix thoroughly.

Stage 8 - 5 min.
Kugelhof for Nanou
Melt 10 g butter, and butter the mould generously with a brush. Be sure to work thoroughly into the hollows at the bottom.

Stage 9 - 3 min.
Kugelhof for Nanou
Place an almond in each hollow of the mould, putting the point towards the outside of the mould, it's prettier.

Stage 10 - 3 min.
Kugelhof for Nanou
Spread dough evenly in mould.

Stage 11 - 2 hours
Kugelhof for Nanou
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.

Stage 12 - 40 min.
Kugelhof for Nanou
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.
Keeping
Several days in a towel bag.
Source
Home made from my great aunt Martha's recipe.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
6,017 Kcal or 25,192 Kj109 gr611 gr348 gr
301 %42 %58 %53 %
Per 100 g
Energetic valueProteins CarbohydratesFats
404 Kcal or 1,691 Kj7 gr41 gr23 gr
20 %3 %4 %4 %
Per kugelhof
Energetic valueProteins CarbohydratesFats
6,017 Kcal or 25,192 Kj109 gr611 gr348 gr
301 %42 %58 %53 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Gluten, Egg, Milk, Nuts, Sulfites
How much will it cost?
  • For 1 kugelhof : 6.13 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Fillets of sole meunière, Pistachio shortbread biscuits, Coq au vin, Four quarters, Chocolate cake, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Koulibiak in pie dish, Hazelnut and orange cake, Spicy roast cauliflower gratin, Caramelised apple pie, Comtoise apple charlotte, ... All
RaisinsRaisins: You can check-out other recipes which use it, like for example: Chocolate mendiants, Pains briochés aux raisins, Raisin breads (pains aux raisins), Little apple turnovers with almonds and raisins, Frozen Nougat, ... All
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Pancake batter, Dublin fruit scones, Little vanilla, clementine and chestnut verrines, Flognarde, Nantes Tourton, ... All
Other recipes you may also like
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
480K5 49 min. July 27th 2013
Raw beetroot mousse with walnuts
Raw beetroot mousse with walnuts
A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy".
353K4 47 min. October 13th 2010
Apple amandine tarts from Brélès
Apple amandine tarts from Brélès
Amandines are small sweetcrust pastry tarts filled with fruit and topped with almond cream. Here's a rather more sophisticated version made with stewed apple, rice pudding and almond cream.
176K3.7 1 hour 10 min. March 1st 2012
Chocolate eclairs
Chocolate eclairs
This might appear to be a straightforward recipe: choux pastry, chocolate confectioner's custard and fondant icing, but in practice it is quite technically tricky and all three stages need care to produce a perfect result. But don't let that discourage you; there are demonstration videos and I will...
288K 34.5 3 hours 52 min. February 6th 2011
Fresh fruit in sabayon
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
278K4.7 55 min. February 21th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-24)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page