Kugelhof for Nanou


Kugelhof for Nanou
This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer).
224,2004.0/5 for 35 ratings
Grade this recipe:

Last modified on: August 2nd 2019

For 1 kugelhof, you will need:

Change those ingredients for: 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.
Keeping: Several days in a towel bag.
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?
Work this out...

Step by step recipe


Stage 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 9 g fine (or table) salt.

Stage 2 - 2 min.
Kugelhof for Nanou : Photo of step #2
Add 500 g flour, then 20 g yeast.

Stage 3 - 2 min.
Kugelhof for Nanou : Photo of step #3
Start to knead 1 minute, then add 4 eggs.

Stage 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).

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

Stage 5
Kugelhof for Nanou : Photo of step #5
Meanwhile, cut 310 g butter into small pieces.

Stage 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...).

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

Stage 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.

Stage 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.

Stage 10 - 3 min.
Kugelhof for Nanou : Photo of step #10
Spread dough evenly in mould.

Stage 11 - 2 hours
Kugelhof 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.

Stage 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.

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).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made from my great aunt Martha's recipe.

More recipes?

This recipe uses (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Craquelin (sweet cracker dough), "BN style" chocolate-filled biscuits, Choux pastry (pâte à choux), Béarnaise sauce, Flaky chocolate brioche, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Sorrel soup, Aperitif rolls, Cauliflower "moelleux" in ramekins, Celeriac and mushroom gratin, Morel risotto with Vin Jaune and Mont d'Or, ... All
RaisinsRaisins: You can check-out other recipes which use it, like for example: Benoîton, Pecan fruit rolls , You should not add raisins to recipes dry , Chocolate cereal bars, Moist cereal bars, ... All
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Potimarron (Japanese chestnut pumpkin) purée, Almond tuiles, Profiteroles, Mouna, Buckwheat pancakes, ... 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.
109,9725/5 for 1 ratings 49 min.
[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".
88,3995/5 for 1 ratings 47 min.
[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.
62,6393.7/5 for 20 ratings 1 hour 10 min.
[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...
62,630 34.5/5 for 2 ratings 3 hours 52 min.
[Fresh fruit in sabayon]
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
78,7784.7/5 for 20 ratings 55 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-12-15)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

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 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.

Back to top of page