Kugelhof for Nanou

Kugelhof for Nanou [final photo]

This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer).

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Recipe seen 42,932 times
Noted 11 times, average note : 2.6/3

For1 kugelhof 2 kugelhofs 3 kugelhofs

MeasuresMetric

Metric weight Metric volumes Read more...

For 1 kugelhof, you will need:

500 g flour
20 g yeast
4 eggs
310 g butter
100 g whole almonds
150 g raisins
100 ml milk
2 pinches fine (or table) salt
100 g caster sugar

Nutritional information:

Whole recipe

Calories

6109

244%

Proteins

115g

15%

Carbohydrates

611g

44%

Fats

356g

95%

Per 100 g

Calories

402

16%

Proteins

8g

1%

Carbohydrates

40g

3%

Fats

23g

6%

% are calculated relative to a Recommended Dietary Intake or RDI of 2500 k-calories by day for a man (change to a woman).

Times:

Preparation : 30 min.
Resting : 3 hours
Cooking : 40 min.
Start to finish : 4 hours 10 min.

How much?

For 1 kugelhof : 7.28 $CA

Change currency:

Note : These prices are only approximate. Read more...

Step by step recipe:

In the bowl of the mixer pour: 100 ml milk, 100 g caster sugar and 2 pinches fine (or table) salt.
Add 500 g flour, then 20 g yeast (if it's fresh yeast, dilute it in 2 tablespoons of warm water beforehand).
Start to knead 1 minute, then add 4 eggs.
Continue kneading until you get an elastic dough (with the mixer on speed 2 for about 10 minutes).
Meanwhile, cut 310 g butter into small pieces.
Quickly add small pieces of butter, and knead until it is completely mixed (no, really, I do not have shares in Kenwood...).
Then add the 150 g raisins, knead 1 more minute to mix thoroughly.
Melt 10 g butter, and butter the mould generously with a brush. Be sure to work thoroughly into the hollows at the bottom.
Place an almond in each hollow of the mould, putting the point towards the outside of the mould, it's prettier.
Spread dough evenly in mould.
Cover with a damp tea-towel 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.
Check cooking. 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.

Source:

Home made from my great aunt Martha's recipe .

Last modified on: February 27^th 2010

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