Kugelhof for Nanou
This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer).
223,0194.0/5 for 35 ratings
Last modified on: August 2nd 2019
For 1 kugelhof, you will need:
- 1
500 g flour - 2
20 g yeast - 3
4 eggs - 4
310 g butter - 5
100 g whole almonds - 6
150 g raisins - 7
100 ml milk - 8
9 g fine (or table) salt - 9
100 g caster sugar - Total weight: 1,489 grams
How long does it take?
Time required for this recipe:
Keeping: Several days in a towel bag.
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 35 min. | 2 hours | 40 min. | 3 hours 15 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 3 min.
Stage 3 - 2 min.
Start to knead 1 minute, then add 4 eggs.
Stage 4 - 10 min.
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.
Note: For the best way to knead, see: A few tips for effective kneading at home.
Stage 5
Meanwhile, cut 310 g butter into small pieces.
Stage 6 - 5 min.
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.
Then add the 150 g raisins, knead 1 more minute to mix thoroughly.
Stage 8 - 5 min.
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.
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.
Spread dough evenly in mould.
Stage 11 - 2 hours
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.
Then bake in the oven at 210°C or 410°F for approximately 40 minutes.
Stage 12 - 40 min.
Check cooking.
Do not turn out too hot, wait approximately 15 minutes before turning out onto a rack, and then dust with icing sugar.
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.
Kugelhof dries out and goes stale quickly after being cut, so remember to store it in an airtight tin if possible.
Nutritional information
How much will it cost?
- For 1 kugelhof : 6.13 €
Source
Home made from my great aunt Martha's recipe.More recipes?
This recipe uses (among others) | Flour: You can get more informations, or check-out other recipes which use it, for example: Pistachio "Financiers", Cramique, Chocolate eclairs, Shortcrust pastry (pâte brisée), Little lemon biscuits, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Pistachio cream, Tomato tatin, Smooth mixed vegetable soup, Nonettes, Pogne de Romans, ... All |
| Raisins: You can check-out other recipes which use it, like for example: Moist cereal bars, You should not add raisins to recipes dry , Apple Strudel, 3-fruit brioche loaf, Little apple turnovers with almonds and raisins, ... All |
| Milk: You can get more informations, or check-out other recipes which use it, for example: Savoury mini-madeleines with 2 cheeses, Potato Waffles with Smoked Salmon, Gougères, Lemon Confectioner's Custard, Potato gratin, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-10-20)
Note: We'll never share your email with anyone else.
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.Note: We'll never share your email 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.
Post your comment or question