This sweet doughnut, preferred by Marie Antoinette, is a special and traditional recipe from one of the most conservative regions of France, Alsace. Try it!
Ingredients
- 500 grams of wheat flour
- 1 teaspoon of salt
- 150 ml boiling milk
- 150 grams of unsalted butter
- 2 tablespoons of crystal sugar
- 1 tablespoon of dry yeast
- 3 beaten eggs
- 100 grams of raisins
- 50 grams of chopped skinless almonds
- Sliced ​​almonds (optional)
- Powdered sugar
Preparation Mode
- In a bowl, sift the flour and salt. Reserve.
- Pour hot water over the raisins and let them absorb the liquid.
- In a bowl, add 5 tablespoons of hot milk and let it cool.
- In the remaining milk, add the butter and sugar and stir until melted. Let cool.
- In the bowl with 5 tablespoons of warm milk, crumble the yeast and stir until it is well dissolved.
- In the bowl where you sifted the flour, add the dissolved yeast, eggs and the milk, butter and sugar mixture.
- Add the flour little by little until you get a homogeneous but elastic and sticky dough.
- Cover with a damp kitchen towel and let it rise until it doubles in size.
- Grease a mold with a hole in the middle with a capacity of 1 kg with butter.
- Place the pan in the freezer for approximately 10 minutes or until the butter becomes hard.
- Remove and grease the pan again with butter.
- Once the dough has risen, gently tap the dough with your hands to remove the air.
- Add the drained raisins and chopped almonds to the dough.
- Place the dough in the pan, cover with a kitchen towel and let it rise until it covers the entire pan.
- Preheat the oven to 190ºC.
- Bake the Kugelhopf for approximately 50 minutes or until puffed and golden.
- Remove and, when warm, unmold and place on a wire rack.
- Before serving, decorate with almond slices and sprinkle with icing sugar.
Mom Tips
The Kugelhopf dough is really sticky. Resist: do not add more flour.
Yield of 1 unit.
Source: https://www.receitasdemae.com.br/receitas/kugelhopf/