Kougelhopf gâteau

Kougelhopf gâteau

By
From
Taste le Tour
Serves
8

From the Alsace region by Philippe Mouchel

This wonderful yeast cake is a great speciality of Alsace. You can find it in every pâtisserie and bakery in the region and at the better hotels it is usually on offer for breakfast. You will need a special kougelhopf mould to create the traditional fluted, curved shape.

Ingredients

Quantity Ingredient
100g raisins
50ml rum
12g fresh yeast
60ml milk, boiled and cooled to lukewarm
250g plain flour
40g caster sugar
1 teaspoon salt
4 eggs
180g butter, at room temperature, plus extra for greasing
20g extra butter, to butter kugelhopf mould
100g flaked almonds
1 egg yolk
1 tablespoon water
icing sugar, for dusting, optional

Method

  1. Place the raisins in a bowl with the rum and leave to macerate overnight.
  2. Mix the yeast with the warm milk in a small bowl.
  3. Combine the flour, sugar, salt and yeast mixture in the bowl of an electric mixer. Beat on medium speed with the dough hook. Add the eggs, one at a time, mixing well aft er each addition. Beat for about 5 minutes until the dough is smooth and elastic.
  4. Turn the mixer speed to low and add the butter, bit by bit. Once it’s all incorporated, increase the speed to medium again and beat for about 8 minutes until the dough comes away from the sides of the bowl. Briefly mix in the macerated raisins.
  5. Transfer the dough to a bowl, cover with a clean tea towel and leave to rise at room temperature for about 2 hours.
  6. Knock back the dough by punching it with your fists a few times. Roll it out to a rectangle and fold it onto itself to form a sausage shape.
  7. Butter the kougelhopf mould with the extra butter and scatter the flaked almonds onto the sides and base of the mould. Place the dough into the mould, adjusting it gently to fit. Mix the egg yolk and water together to make eggwash and seal the ends together. Leave to rise in a warm place (something around 25ºC is ideal) for another 2 hours.
  8. Preheat the oven to 200°C. Bake the kougelhopf for 20 minutes then cover with baking paper and cook for a further 20 minutes. Remove the cake from the oven and place on a rack to cool. Turn out aft er about 15 minutes and leave to cool completely. Dust with icing sugar just before serving.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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