Recipe : KOUGELHOPF

 

Kougelhopf dough   • 0.250 Kg of T45 flour • 0.006 Kg of fine salt • 0.040 Kg of caster sugar • 0.075 Kg of whole eggs • 0.075 Kg of milk • 0.012 Kg of baker's yeast • 0.050 Kg of fermented dough • 0.125 Kg of unsalted butter • 0.100 Kg of raisins • 0.020 Kg of dark rum     Finishing   • 0.030 Kg of butter for the mold • 0.040 Kg of fully peeled almonds • 0.020 Kg of icing sugar

kougelhopf   • In a bowl, combine the raisins and rum. Leave to macerate. • Cut the butter into pieces and let it soften at room temperature. •Sift the flour.   • In the bowl of the mixer fitted with a hook, put the flour, the fermented dough, the salt, the caster sugar and two-thirds of the eggs. • Dissolve the yeast in lukewarm milk (+30°C to +35°C). • Activate the mixer in 1st speed, pour in the milk-yeast mixture. • When the dough comes offthe bowl coating, gradually add the rest of the eggs. • Knead on 1st speed for about 5 min until the dough is smooth and comes offthe bowleasily. • Incorporate the soften butter. • Knead for about 5 more minutes until there is no trace of butter. • Drain the macerated raisins and add them to the mix. • Knead to well incorporate them into the dough. • Stop when the dough has a shiny appearanceand has a sufficient glutinous system. • Put it in an otherbowl. Cover it in contact with cling film. • Leave the dough to rest for 1 hour at room temperature (+20°C to + 25°C). • punch the dough downand store it in the cold until the next day.   • Cut out to 0.250 Kg for kougelhopf molds of 15cm of diameter. • Shape into balls. • Leave to rest for 20 min at room temperature. • Butter the kougelhopf molds. • Place a whole almond at the bottom of each groove of the molds. • Pierce each ball with your previously floured thumb, enlarge into crowns and place them gradually in the molds. • Place in a growing chamber at +25°C for approximately 2h30.   • Preheat the deck oven to + 200 ° C. • Bake the kougelhopf in the oven for about 40 minutes. • Unmold right out of the oven. • Put the Kougelhopf on baking paper placed on a grid to cool it. • Sprinkle with icing sugar.