Kougelhopf

Ingredients

6 servings

• 340 g of T45 wheat flour U + 50g
• 50 g of raisins
• 1 tablespoon of dark rum
• 1 whole egg
• 125 g of milk at room temperature
• 40 g of caster sugar
• 1 teaspoon of salt
• 65 g of soft butter
• 10 g of baker's yeast
• 35 g of water at room temperature
• 50 g of icing sugar
• 25 g of melted butter
• 50 g of whole almonds

Steps

1. 1

   Soak the raisins in the rum while preparing the dough.

2. 2

   Pour the water and baker's yeast into the bottom of the bowl, add 50g of flour and mix with a spatula until a small, firm ball of dough is formed.

3. 3

   Cover with 225g of flour and let rise for 30 minutes in a fairly warm room. Meanwhile, brush the mold with melted butter using a brush, and place the almonds at the bottom of the mold.

4. 4

   Add the following to the resting flour: egg, milk, sugar, salt, and softened butter. Knead the dough for about 10 minutes to obtain a smooth, elastic dough that pulls away from the sides of the bowl. Start at a slow speed and finish for 2 to 3 minutes at a higher speed. Add the drained raisins and mix again.

5. 5

   Let rise for 1 hour 30 minutes near a heat source.

6. 6

   Once the dough has doubled in size, place it on a lightly floured work surface. Shape the dough into a ball with your fingertips, working it as little as possible.

7. 7

   Place the ball in the mold, press down lightly, and let rise for 2 hours in a warm room. Preheat the oven to 170°C (338°F) on fan setting.

8. 8

   Bake the Kougelhopf in the oven for 20 to 25 minutes.

9. 9

   Remove from the mold immediately after taking it out of the oven and let cool completely before sprinkling with icing sugar.