1,573 easy and fully explained recipes, with +66K photos and 78 videos

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)558564

Duration

3 hours 15 min.

Difficulty

Easy

Last modified on: August 2^nd 2019

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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.

Preparation 35 min.

Resting 2 hours

Cooking 40 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.

Support the site ❤️

This site has been around for years, with no advertising, no pop-ups, no traps, no information gathering, and I maintain it alone, out of passion.
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	7 g RDI=11 %	41 g RDI=15 %	23 g RDI=32 %	404 kcal RDI=20 %	1,692 kJ RDI=20 %
Whole recipe	109 g RDI=168 %	611 g RDI=231 %	348 g RDI=477 %	6,016 kcal RDI=301 %	25,192 kJ RDI=301 %