Kugelhopf Recipe | Mom’s Recipes

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

1. In a bowl, sift the flour and salt. Reserve.
2. Pour hot water over the raisins and let them absorb the liquid.
3. In a bowl, add 5 tablespoons of hot milk and let it cool.
4. In the remaining milk, add the butter and sugar and stir until melted. Let cool.
5. In the bowl with 5 tablespoons of warm milk, crumble the yeast and stir until it is well dissolved.
6. In the bowl where you sifted the flour, add the dissolved yeast, eggs and the milk, butter and sugar mixture.
7. Add the flour little by little until you get a homogeneous but elastic and sticky dough.
8. Cover with a damp kitchen towel and let it rise until it doubles in size.
9. Grease a mold with a hole in the middle with a capacity of 1 kg with butter.
10. Place the pan in the freezer for approximately 10 minutes or until the butter becomes hard.
11. Remove and grease the pan again with butter.
12. Once the dough has risen, gently tap the dough with your hands to remove the air.
13. Add the drained raisins and chopped almonds to the dough.
14. Place the dough in the pan, cover with a kitchen towel and let it rise until it covers the entire pan.
15. Preheat the oven to 190ºC.
16. Bake the Kugelhopf for approximately 50 minutes or until puffed and golden.
17. Remove and, when warm, unmold and place on a wire rack.
18. 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.