Kugelhof for Nanou
This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer).
278 K 4.1/5 (46 reviews)
3 hours 15 min.
Easy
1 kugelhof
9 IngredientsLast modified on: August 2nd 2019
For 1 kugelhof, you will need:
- 1
3 1⁄3 cups flour - 2
1 ½ tablespoon yeast - 3
4 Eggs - 4
1 1⁄3 cup butter - 5
½ cup whole almonds - 6
2⁄3 cup raisins - 7
½ cup Milk - 8
1 tablespoon fine (or table) salt - 9
½ cup caster sugar
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 35 min.
Resting: 2 hours
Cooking: 40 min.
All in all: 3 hours 15 min.
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: ½ cup Milk, ½ cup caster sugar and 1 tablespoon fine (or table) salt.
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 1 1⁄3 cup 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 2⁄3 cup 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: Little lemon biscuits, Canadian apple crumble, Nonettes, Vegetable clafoutis, Flaky brownie brioche, ... See them all 196
Butter
Like these other recipes: Creamy artichokes, Shortbread tart with sweet apricots and rosemary, Flaky chocolate brioche, Kale and potato soup, Caribbean upside-down cake, ... See them all 450
Raisins
Like these other recipes: Caramel semolina pudding with raisins, Pains briochés aux raisins, Pecan fruit rolls , Moist cereal bars, Tyrolean apple crumble, ... See them all 20
Milk
Like these other recipes: Chocolate cream, Chocolate tart, Doughnuts, Blackcurrant, vanilla and lime verrine , Mustard baps, ... See them all 60
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