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Alsatian Kugelhopf
The Alsatian kugelhopf is a generously light brioche, with a golden and crispy crust and a rich, fluffy interior, made with strong flour and a preferment.
flour
oven
bread
dessert
traditional
Ingredients
Servings:
4

Ingredients

  • 100 gstrong flour (minimum 12% protein)
  • 60 whole milk
  • 17 gfresh yeast from Paris
  • Kougelholp dough ingredients
  • 400 gstrong flour (minimum 12% protein)
  • 80 gpowdered sugar
  • 110 gduck eggs
  • whole milk - depending on the weight of the eggs. Weigh the eggs without shells and if they weigh more than 110 grams reduce the amount of milk by the same weight.
  • 130 ghigh-quality butter
  • 5 gsalt
  • 12 raw whole almonds for decoration - as many as the mold holds
  • OPTIONAL: (vanilla essence. grated nutmeg)
  • 30 gOPTIONAL: sliced almond, crumbled chocolate…)
  • Stuffing ingredients
  • 200 mlmineral water
  • 20 mlrum, etc.
  • 150 gCorinth raisins or candied fruit
Nutritional Information

Per Serving (Approx.)

Calories
3349 kcal
Protein
132 g
Fat
195 g
Carbohydrates
291 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

  • Preheat the oven to 180 degrees Celsius and meanwhile, grease a mold with butter and dust it with flour to prevent sticking.
  • In a large bowl, beat the eggs with the sugar for about 5 minutes until the mixture becomes frothy and pale.
  • Add the oil and yogurt to the previous mixture and mix well for about 2 minutes until a homogeneous consistency is achieved.
  • Sift the flour along with the baking powder and salt, and gradually add it to the mixture, gently stirring until all ingredients are well integrated.
  • Pour the batter into the prepared mold and place it in the preheated oven, baking for about 35-40 minutes or until a toothpick comes out clean when inserted in the center.
  • Once cooked, remove the mold from the oven and let it cool on a wire rack for about 15 minutes before unmolding and serving.

Day

  • Dissolve the crumbled yeast in the warm milk in a large bowl.
  • Gradually add the flour while kneading for about 8 minutes, until the dough is homogeneous and elastic.
  • Let the dough rest at room temperature for one hour, covered with plastic wrap to prevent it from drying out.
  • After one hour, place the bowl in the refrigerator and leave it until the following afternoon for a slow fermentation.
  • Lightly poach 50 ml of water and 30 ml of rum in a saucepan, then add the raisins and candied fruit if you're using any.
  • Let the mixture of raisins and candied fruit macerate in the refrigerator until the next day to fully absorb the flavors.

Day

  • Remove the preferment from the refrigerator one hour before using it to bring it to room temperature.
  • Sift the flour into a wide bowl to avoid lumps and ensure a smooth texture.
  • Drain the raisins for a few minutes and lightly coat them with flour to help distribute them evenly in the dough.
  • In the bowl of the mixer, place the milk, sifted flour, sugar, salt, and spices. Mix with the dough hook at low speed (minimum) until all the ingredients are well incorporated, for about 3-5 minutes.
  • Add the preferment cut into small pieces and knead at medium speed (number 2) for approximately 10 minutes, until the dough becomes very elastic.
  • Once the preferment is well integrated, add the eggs, one at a time, while continuing to knead at medium speed (number 2), ensuring each egg is well mixed before adding the next.
  • Continue kneading until the dough slightly detaches from the sides of the bowl, indicating that it has gained consistency.
  • Slightly increase the speed and incorporate the softened butter, cut into small pieces, little by little, until it is completely absorbed, which may take about 5-6 minutes.
  • Maintain this speed for an additional 5-6 minutes, ensuring that the butter is fully incorporated.
  • Increase the speed to maximum and continue kneading until the dough completely detaches from the sides of the bowl. This process may take more than 20 minutes.
  • Turn the dough onto a lightly floured marble surface and fold using the Richard Bertinet method to introduce air and develop the gluten.
  • Return the dough to the mixing bowl, and on the lowest possible speed, add the drained raisins and any other filling you wish to incorporate.
  • Knead for an additional 2 minutes to fully integrate all the ingredients.
  • Roll it out again on the countertop and make a few additional folds to ensure that everything is integrated and homogeneous.
  • Shape a well-rounded ball with the dough, ensuring the surface is smooth.
  • Transfer the dough to a bowl greased with oil to prevent it from sticking.
  • Cover the bowl with a clean, damp cloth that lightly touches the dough and let it rest for the second fermentation.
  • Let the dough rest for four to five hours at room temperature, until it has doubled in size.

Prepare the mold

  • Hydrate the almonds by completely submerging them in cold water for 30 minutes to prevent them from burning during cooking. This will help keep them tender and flavorful.
  • Drain the almonds thoroughly using a colander to remove all the water before placing them at the bottom of the mold. Ensure they are not moist to avoid affecting the texture of the dish.
  • Soften some butter by leaving it at room temperature for about 15 minutes or until it can be easily spread with a brush.
  • Brush the entire mold with melted butter using a kitchen brush, ensuring all corners are covered. Place an almond at the start of each groove in the mold for an attractive presentation.

Bottling and 3rd Fermentation

  • After 4-5 hours of fermentation, turn the dough onto a lightly floured marble surface to prevent sticking.
  • Gently form a ball, being careful not to deflate the dough, and make a hole in the center by pressing with your thumb.
  • Gradually enlarge the diameter of the central hole by gently stretching until the diameter is sufficient to easily pass through the chimney of the mold.
  • Transfer the dough into the mold until it fills 3/4 of its capacity, ensuring that the dough is distributed evenly.
  • Cover the mold with a damp cloth and let it rest at room temperature for four to five hours, until the dough surpasses the edges of the mold. Note: It is advisable to place the mold on the oven rack to avoid having to move it once it has risen.
  • Before removing the cloth, slightly moisten it with a water sprayer to prevent it from sticking to the dough.
  • Carefully remove the cloth and brush the surface of the dough with the egg yolk diluted with a little water. While we wait for the third fermentation, prepare the syrup.
  • Peel some strips of orange and lemon peel, making sure to remove all the white interior part with a knife, as it can give a bitter taste.
  • Cut the vanilla pod in half lengthwise and extract the pulp with the tip of a knife.
  • Bring the water to a boil along with the sugar, vanilla pulp, pod, and the orange and lemon peels over medium-high heat.
  • Boil for a full 2 minutes and immediately turn off the heat.
  • When the liquid is lukewarm, add an amount of rum to taste, stirring gently to combine.
  • Allow the syrup to cool completely and set it aside for later use.

Baking

  • Preheat the oven to 180ºC, activating both the upper and lower heat. Keep in mind that the baking time may vary according to the size of the cake and the characteristics of the mold used.
  • Bake the cake at 180ºC for approximately 35 minutes, or until the internal temperature of the cake reaches 85ºC, to ensure it is thoroughly cooked.
  • After 20 minutes of baking, cover the cake with a sheet of aluminum foil to prevent the surface from browning too much.
  • When the cake is cooked, remove the oven rack with the pan on top to avoid burns.
  • Unmold the cake while it is still warm by turning the pan upside down and allowing the cake to rest on the rack to cool completely.

Mix with the Syrup

  • Place a wide baking tray underneath the rack to catch the syrup that will drip while soaking the cake. This will make cleaning easier afterward.
  • With the cake still warm, use a ladle to gently pour the syrup over the cake, ensuring it evenly covers the entire surface. Take about 5 minutes to do this to allow the cake to absorb the syrup well.
  • Let the cake cool completely on the rack for at least 30 minutes before serving. This will allow the syrup to be fully absorbed and the cake to reach room temperature.

Brush with Melted Butter

  • Once the cake is completely cool, melt about 40 grams of butter over low heat or in the microwave until fully liquid. Use a kitchen brush to evenly coat the entire cake with the melted butter.
  • After about 10-15 minutes, when the butter has seeped well into the cake, dust the sides with powdered sugar, ensuring it is well covered.
Recommendations & Tricks
  • For best results, prepare the Kugelhopf on the same day you plan to consume it. This will ensure a lighter texture and fresher flavors.
  • Let the dough rest in a warm, draft-free place. Covering it with a damp cloth can help maintain moisture and aid the rising process.
  • Use a special Kougelhopf mold of about Ø22 cm to ensure it bakes evenly. Grease the mold well to prevent sticking.
  • For the preferment, mix 100 g of strong flour (at least 12% protein) with 60 ml of warm whole milk and 17 g of fresh Parisian yeast. Let it rise until it doubles in volume.
  • When preparing the main dough, beat 400 g of strong flour with 80 g of confectioners' sugar and 110 g of whole eggs. This combination will give the cake a smooth and sweet structure.
  • Once baked, let the Kugelhopf cool completely before unmolding to prevent it from breaking or deforming.