Kugelhof for Nanou
This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer).
295 K 4.1/5 (46 reviews)
3 hours 15 min.
Easy
6.15 €
1 kugelhof
9 IngredientsLast modified on: August 2nd 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.
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Step by step recipe
Stage 1 - ⌛ 3 min.
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.
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.
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.
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.
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 % |
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)
Flour
Like these other recipes: Grapefruit moelleux, Nanou's tuna tart, Shortbread tart with sweet apricots and rosemary, Tomato tatin, Vegetable clafoutis, ... See them all 206
Butter
Like these other recipes: Eggs Florentine, Green beans with feta cream and basil, Canadian apple crumble, Citrus tart, Bonnevaux apple tart, ... See them all 481
Raisins
Like these other recipes: Little apple turnovers with almonds and raisins, Sweet pancake rolls from Brittany, Frozen nougat, Caramel semolina pudding with raisins, Apple Strudel, ... See them all 20
Milk
Like these other recipes: Pesto crackers, Bechamel sauce, Chocolate cream, Jam doughnuts, Lemon Confectioner's Custard, ... See them all 63
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