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Kugelhof for Nanou

Name: Kugelhof for Nanou
Prep time: 2 h 35 min
Cook time: 40 min
Total time: 3 h 15 min
Yield: 1 kugelhof
Cuisine: French
Ingredients: 500 g flour; 20 g yeast; 4 eggs; 310 g butter; 100 g whole almonds; 150 g raisins; 100 ml milk; 9 g fine (or table) salt; 100 g caster sugar

This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer).

299 K 4.1/5 (46 reviews)

3 hours 15 min. difficulté

Easy

6.15 €

1 kugelhof

9 Ingredients

Last modified on: August 2^nd 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: 1,490 grams

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.

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.

Add 500 g flour, then 20 g yeast.

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.

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.

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.

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 recipe	110 RDI=40 %	610 RDI=60 %	350 RDI=50 %	6,020 RDI=300 %	25,190 RDI: 300 %
Per 100 g	7 RDI=3 %	40 RDI=4 %	20 RDI=4 %	400 RDI=20 %	1,690 RDI: 20 %