Kougelhopf using a Aldi
(5)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Ah, the Kougelhopf! This delightful cake hails from the Alsace region of France and is as charming as it is delicious. With its unique bundt shape, this cake is a celebration of flavors and textures, bringing together the warmth of dark rum and the sweetness of plump raisins. Legend has it that the Kougelhopf was traditionally baked on special occasions, often passed down through generations like a family heirloom. The gentle aroma of baking bread fills the kitchen, while the toasted almonds on top add a delightful crunch. So, whether you're hosting a brunch or simply treating yourself, this cake is sure to impress and make everyone feel like they’re at a European café, savoring every bite with a smile!
Ingredients
- 400 g Flour t55
- 50 g Granulated sugar
- 5 g Salt
- 15 g Fresh baker's yeast
- 120 g Milk
- 2 Eggs
- 120 g Butter
- 100 g Raisin
- 20 g Icing sugar
Steps
Brioche Dough
- Add 400 g of flour t55, 50 g of granulated sugar, 5 g of salt in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 4.
- Add 15 g of fresh baker's yeast, 120 g of milk, 2 eggs in the food processor bowl.
- Mix knead: 3:00min / 0°C / Speed 1.
- Cut into small pieces, and add 120 g of butter in the food processor bowl.
- Mix knead: 5:00min / 0°C / Speed 1.
- Transfer the content of the food processor bowl in a mixing bowl.
- Setaside the preparation content in a bowl cover with towel during 1h .
Incorporate Raisins and Shape
- Knead by hand for 1 minute.
- Add 100 g of raisin in some dough.
- Distribute evenly.
- Grease a large Kougelhopf mold and individual muffin molds.
- Shape the dough into a large Kougelhopf and two smaller individual Kougelhopfs.
- Place the content of the dough in a cake mold.
- Place the content of the dough in the ramekin.
- Setaside the dough in the cake mold cover with towel during 30min.
- Setaside the dough in the ramekin cover with towel during 30min.
Bake the Kougelhopfs
- Preheat the oven at 180°C.
- Cook in the oven at 180°C.
- Bake the smaller ones for 20-25 minutes, or until golden brown.
- Let them cool in the molds for 10 minutes.
- Unmould the content of the cake mold on a strainer let cool.
- Unmould the content of the ramekin on the strainer let cool.
Final Touches
- Sprinkle 20 g of icing sugar on a result.
- Serve Immediately.
