Kugelhof for Nanou


Kugelhof for Nanou
This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer).
283 K 4.1/5 (46 reviews)
Grade this recipe:
Keywords:
Last modified on: August 2nd 2019
For 1 kugelhof, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 35 min.
Resting: 2 hours
Cooking: 40 min.
All in all: 3 hours 15 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe110 RDI=40 %610 RDI=60 %350 RDI=50 %6,020 RDI=300 %25,190 RDI: 300 %
Per 100 g7 RDI=3 %40 RDI=4 %20 RDI=4 %400 RDI=20 %1,690 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per 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 : 6.15 €

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)
Other recipes you may also like
Green parsley sauce
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.
February 21th 2011525 K 44.3 25 min.
Piedmont salad
Piedmont salad
Piedmont salad is a mix of potaotes, tomatoes, hard-boiled eggs, gherkins and cervelas sausage dressed with mayonnaise.
September 29th 2012276 K 14.5 1 hour 20 min.
Cream sauce with Vin Jaune
Cream sauce with Vin Jaune
This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when...
October 3rd 2018222 K4 50 min.
How to peel pistachios
How to peel pistachios
If you buy pistachios shelled but still in their skins (cheaper than ready peeled), you shouldn't use them like this. They need to be "skinned", removing the skin which is pretty unpleasant to eat. Here's a fairly easy way to do it.
May 20th 2020132 K3.3 30 min.
Sweet pancake rolls from Brittany
Sweet pancake rolls from Brittany
Stewed apples, raisins soaked in whisky, toasted almonds, rolled in a lightly caramelized pancake.
March 10th 2015248 K4.3 2 hours 20 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-04-20)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a 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