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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

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Kugelhof for Nanou

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

199,5844.0/5 for 35 ratings

Last modified on: February 21^th 2011

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: 1,529 grams

Change for:

Measures:

How long does it take?

Fulfillment

Preparation	Resting	Cooking	Start to finish
35 min.	2 hours	40 min.	3 hours 15 min.

Preservation:

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.

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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 1 kugelhof : 6.24 €

Note : These prices are only approximate

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Source

Home made from my great aunt Martha's recipe.

More recipes?

This recipe use (among others)

	Flour: You can get more informations, or check-out other recipes which use it, for example: Tomato tatin, Special small breads, Buckwheat almond biscuits, Kouign-amann brioche, Toffee apple upside-down cake, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Fillets of sole Dieppoise, Winemaker's toast, Roscoff loaf, Cream sauce with Vin Jaune, Salmon chard rolls, ... All
	Raisins: You can check-out other recipes which use it, like for example: Pains briochés aux raisins, Cramique, Dublin fruit scones, 3-fruit brioche loaf, Panettone, ... All
	Whole almonds: You can check-out other recipes which use it, like for example: Grandma Solange's biscuits, Frozen Nougat, X-Files cookies, Tomato pesto, Moist cereal bars, ... All

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