Kougelhopf (Gugelhupf)

During our weekend getaway to Alsace in France two weeks ago, we stayed in a nice & cosy hotel in Saint-Hippolyte.  Before we checked out, I managed to ask the hotel chef on how to bake Kougelhopf, a french delicacy which is sold everywhere in Alsace.  I was lucky that he wrote the recipe out on a piece of paper and even explained on how to prepare the ingredients.  I am quite surprised that his recipe is very simple.  Through experience, I am aware that any dough where fresh yeast is involved, the initial preparations are a bit troublesome but not this one.  He also explained to me on how to handle the dough which are shown in the step-by-step pictorials.  As one can see, the Kougelhopf turned out very well (just like the ones in Alsace) and tasted excellent.

Ingredients:
500 g plain flour
100 g sugar
20 g fresh yeast
2 eggs
a pinch of salt
125 ml fresh milk
100 g butter or margine

115 g raisins, to be soaked in warm water (or apple/orange juice - thanks to my friend, Saonah for this tip) or 2 cl cherry liquor (as in original recipe) and drained
80 g whole almonds

Note:  All the above ingredients must be at room temperature.

Method:
Grease a Kougelhopf ceramic mould well with butter or margarine.  Then, dip an almond in water (one at a time) before placing it in each groove at the bottom as shown.  Leave aside.

In a mixing bowl, add flour, sugar, fresh yeast, salt, eggs and milk.  Knead mixture until smooth before adding the butter or margarine.

Knead dough again until well mixed and smooth.  Add in raisin and mix thoroughly. Cover bowl with cling film and let dough rise to double its size.

Remove dough from bowl and place on a lightly floured worktop.  Spread the dough flat as shown.

Bring the sides to the centre.

Turn dough over as shown.

Carefully make a hole in the centre from the bottom as shown.

Place dough in mould and cover with cling film.  Let it rise until dough is about level to the top of mould as shown.

While the dough is rising, heat oven (fan:  220° C/conventional:  240° C).  Place mould in oven and immediate reduce heat to fan:  180° C/conventional:  200° C.  Bake for about 40 to 45 minutes, depending on your oven.

Once done, remove from oven and leave Kougelhopf in its mould for about 15 minutes before removing to wire grid.

Happy Baking!